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2012-11-01 digital edition

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2012-11-01 / General Stories

From the Chef’s Corner

Spanish Omelet
by Chef Deedle

Having weekend company? Of course there is always a breakfast to plan for. You can’t go wrong with this dish. Also, Bloody Marys go along with this meal.

6 eggs
¼ cup plus 2 tablespoons milk
Salt to taste
Pepper to taste
½ cup sliced mushrooms
1 medium green bell pepper, chopped and seeded
4 slices bacon, cooked crisp, crumbled
1 medium tomato sliced
2 tbsp picante sauce
2 tbsp butter, divided

Combine eggs, milk, salt and pepper; beat well. Fold in mushrooms, green peppers, bacon, tomato, and picante sauce. For each omelet, melt one tablespoon butter in a 10-inch skillet until just hot enough to sizzle a drop of water; pour in onehalf of egg mixture. As mixture starts to cook, gently lift edges of omelet and tilt pan to allow uncooked portion to flow underneath. Fold omelet in half and place on warm platter. Repeat procedure with remaining ingredients. Serves 3-4 people.

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