I whipped out the Calphalon omelet pan, whipped up four eggs, added just a
splash of milk. Heated that puppy up and put butter in, turned it down to
medium heat and added the eggs.

I was going to flip the whole shell over in the pan before I added the
stuffing to avoid a runny middle, but it was a bit too tender and tore, so I
cut in in half and flipped each half. Piled mushrooms, red and green
peppers, little dabs of salsa, and cheddar on one half, topped it with the
other, and covered the pan, turned off the heat.

After a few minutes the cheese was partially melted, but not all the way,
and the bottom was as brown as I wanted it. So I fired up the broiler, and
when it was hot, sprinkled parmesan cheese on top of the omelet and slid the
Calphalon pan in the oven, a few inches from the broiler. After maybe 3-4
minutes, it was perfect. The eggs had risen and firmed, and the cheese and
salsa had leaked out a little making crispy stuff. The top was lightly
browned, just the parm cheese really.

I've seen folks here say that omelets should have no brown, but I really
like them with crispy bits.

It was really good, though huge. It served two.



--
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cybercat wrote:
I whipped out the Calphalon omelet pan, whipped up four eggs, added
just a splash of milk. Heated that puppy up and put butter in, turned
it down to medium heat and added the eggs.

I was going to flip the whole shell over in the pan before I added the
stuffing to avoid a runny middle, but it was a bit too tender and
tore, so I cut in in half and flipped each half. Piled mushrooms, red
and green peppers, little dabs of salsa, and cheddar on one half,
topped it with the other, and covered the pan, turned off the heat.

After a few minutes the cheese was partially melted, but not all the
way, and the bottom was as brown as I wanted it. So I fired up the
broiler, and when it was hot, sprinkled parmesan cheese on top of the
omelet and slid the Calphalon pan in the oven, a few inches from the
broiler. After maybe 3-4 minutes, it was perfect. The eggs had risen
and firmed, and the cheese and salsa had leaked out a little making
crispy stuff. The top was lightly browned, just the parm cheese
really.
I've seen folks here say that omelets should have no brown, but I
really like them with crispy bits.

It was really good, though huge. It served two.

Yummmm

On Jan 25, 6:32�pm, "cybercat" wrote:
I whipped out the Calphalon omelet pan, whipped up four eggs, added just a
splash of milk. Heated that puppy up and put butter in, turned it down to
medium heat and added the eggs.

I was going to flip the whole shell over in the pan before I added the
stuffing to avoid a runny middle, but it was a bit too tender and tore, so I
cut in in half and flipped each half. Piled mushrooms, red and green
peppers, little dabs of salsa, and cheddar on one half, topped it with the
other, and covered the pan, turned off the heat.

After a few minutes the cheese was partially melted, but not all the way,
and the bottom was as brown as I wanted it. So I fired up the broiler, and
when it was hot, sprinkled parmesan cheese on top of the omelet and slid the
Calphalon pan in the oven, a few inches from the broiler. After maybe 3-4
minutes, it was perfect. The eggs had risen and firmed, and the cheese and
salsa had leaked out �a little making crispy stuff. The top was lightly
browned, just the parm cheese really.

I've seen folks here say that omelets should have no brown, but I really
like them with crispy bits.

It was really good, though huge. It served two.

--
Posted via a free Usenet account fromhttp://www.teranews.com

It does sounds good, I like to make omlets for dinner, not just
breakfast. And put all sorts of topping in/on them, cheese bacon,
potato, mushrooms assorted veggies , what ever is around.
The crispy bits add texture!

Rosie

Tonight, soup of some kind..

"rosie" wrote


Tonight, soup of some kind..

Try my vegetable soup, Greg did and said it was "simple, but
really scrumptious." In that really gimpygay voice of his. It was
just precious.

"Ophelia" wrote

Yummmm
lol!

I love eggy things.

My cholesterol is good, thank goodness. I think
it's mostly genetic, but I love beany things too, and
that is supposed to help. As well as fresh fruit and
veggie things.

Today: Crispy Buffalo Chicken Strips, fresh cole
slaw, and baked beans with molasses and tomato
sauce.

On 2008-01-26, cybercat wrote:

I've seen folks here say that omelets should have no brown, but I really
like them with crispy bits.

In Thailand, the omelettes (khai chiao) are always golden brown and a little
crunchy:

http://www.flickr.com/photos/clayirv...7603576753446/

One of the most common omelettes in Thailand is khai chiao mu sap, an omelette
with ground pork:

http://www.flickr.com/photos/clayirv...7603576753446/

They're delicious!

Now I'm hungry...

--
Clay Irving
North Dakota:
We Really Are One Of The 50 States!

"Clay Irving" wrote in message
...
On 2008-01-26, cybercat wrote:

I've seen folks here say that omelets should have no brown, but I really
like them with crispy bits.

In Thailand, the omelettes (khai chiao) are always golden brown and a
little
crunchy:


http://www.flickr.com/photos/clayirv...7603576753446/

One of the most common omelettes in Thailand is khai chiao mu sap, an
omelette
with ground pork:


http://www.flickr.com/photos/clayirv...7603576753446/


Clay, they look just delicious. I especially like the one pictured when you
click
on "recipe." I imagine what is sold as "hot Italian sausage" would be very
good
in this. I like the fact that the ingredients are mixed into the eggs, and
the whole
thing browned through. Thanks so much!



--
Posted via a free Usenet account from http://www.teranews.com

"Clay Irving" wrote
--
Clay Irving
North Dakota:
We Really Are One Of The 50 States!

Also, I was in North Dakota one summer, and found it so
beautiful. Stark and "big sky" so to speak, with lovely fields
and skies. Clouds that looked like you could build a city on each one.



--
Posted via a free Usenet account from http://www.teranews.com

On Fri, 25 Jan 2008 19:32:15 -0500, "cybercat"
wrote:

I've seen folks here say that omelets should have no brown, but I really
like them with crispy bits.


Ugh. I don't like brown scrambled eggs either.

I beat two eggs with a fork and a few drops of water (maybe 1/4t)
while heating up my pan. Into the pan went a teaspoon or more of
butter... I was liberal, when it melted, I poured in the eggs. I
keep the eggs in motion with the fork. When the eggs are setting up,
I add another 1/2 to whole teaspoon of butter. Oh, man. Absolutely
perfect! They were, light, soft and not a hint of brown on them. I
had a medium browned Thomas's English muffin with that. Butter, no
jam.

--
See return address to reply by email
remove the smiley face first

sf wrote in message ...
On Fri, 25 Jan 2008 19:32:15 -0500, "cybercat"
wrote:

I've seen folks here say that omelets should have no brown, but I really
like them with crispy bits.


Ugh. I don't like brown scrambled eggs either.

I beat two eggs with a fork and a few drops of water (maybe 1/4t)
while heating up my pan. Into the pan went a teaspoon or more of
butter... I was liberal, when it melted, I poured in the eggs. I
keep the eggs in motion with the fork. When the eggs are setting up,
I add another 1/2 to whole teaspoon of butter. Oh, man. Absolutely
perfect! They were, light, soft and not a hint of brown on them. I
had a medium browned Thomas's English muffin with that. Butter, no
jam.


I don't like browned scrambled eggs at all. Omelets and fritattas are
different animals.