Someone's in the kitchen with Diiinaaaahhh!

This is an old favorite with our family that came about after being inspired by a happy combination of leftovers and the ol' "what's for dinner" blahs.

Italian Omelets

ingredients
eggs (2 per serving)
butter, oil or non-stick spray
half-and-half or milk
garlic powder

fillings: pepperoni, sausage, canadian bacon, mozzerella or other cheeses, onion, green pepper, mushrooms, herbs - whatever you like on a pizza.

spaghetti sauce, warmed

preparation
My favorite omelet pan is one of those tiny frying pans with the gently rounded sides. Set it on medium heat, and put a small bit of butter in to melt.

Crack a couple of eggs into a high-sided bowl. Add a splash of milk (half-and-half is even better) and a dash of garlic powder. Mix it all up with a fork or whisk. The idea is to get lots of air into the egg mixture, so whip vigorously and really get it stirred up.

Tilt the pan around to distribute the butter, then pour the eggs into the pan. Leave it be until the edges begin to set, then gently left the edges and tilt the pan to let the uncooked egg on top run around and underneath.

When the top is soft-set, the bottom should be done. Use the spatula (it's a wide one, right?) to carefully flip the entire omelet over.

Add the cheese, veggies, meats or whatever else you're stuffing your omelet with. Gently fold half the omelet over to make a fluffy half-moon shape stuffed with yummy things.

Top with a tablespoon or two of heated sauce and a little more cheese if you'd like, and serve with toast.

Posted by Ted at April 28, 2005 06:43 AM
Category: Recipes