214705 classic mushroom and cheese omelets Recipes

fresh mushrooms, chopped, chopped ripe olives, green onion, chopped, garlic cloves, minced, butter, eggs, milk, canned tuna, drained and flaked, salt, pepper, shredded cheddar cheese

chili with beans, eggs, beaten well (per omelet), shredded cheddar cheese, onion, diced, jalapeno pepper, diced (optional)

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

eggs, unsalted butter , plus melted butter for brushing finished omelet, gruyere cheese (or other cheese of your choice) or 3 tbsp cheddar cheese (or other cheese of your choice) or 3 tbsp monterey jack cheese, very finely grated (or other cheese of your choice), salt & fresh ground pepper

melted butter, eggs, beaten well, mild cheddar cheese, shredded, aged provolone cheese, diced, aged swiss cheese, diced, salt and pepper

eggs, half-and-half or 1 tbsp milk or 1 tbsp water, chopped fresh chives (or other fresh herb), salt and pepper, butter, swiss cheese, grated, cheddar cheese, grated, parmesan cheese, grated

french bread , large day old (broken in small pieces), unsalted butter (melted ), swiss cheese (shredded ), monterey jack cheese (shredded ), genoa salami (thinly sliced ), eggs, milk, dry white wine, green onions (minced ), grainy mustard, pepper, red pepper, sour cream, parmesan cheese, freshly grated

cream cheese, softened, milk, all-purpose flour, salt, eggs, dijon mustard, shredded cheddar cheese or 2 1/4 cups shredded swiss cheese, divided, chopped cooked ham, sliced green onion

cottage cheese with chives, grated sharp cheddar cheese, grated parmesan cheese, eggs, water, salt , to taste, pepper , to taste, butter or 1 tsp margarine

eggs, beaten, black pepper, crumbled feta cheese, milk, vegetable oil

butter for greasing , or as needed, firm bread , discard crusts and cube bread, cubed cheddar cheese, cubed ham, milk, eggs, dried thyme, salt, ground black pepper

eggs, milk, salt and pepper to taste, diced ham, shredded american cheese

eggs, olive oil, sharp cheddar cheese, deli ham, spinach leaves

egg beaters egg substitute, onion, mushrooms, bell pepper (any color ), tomatoes, lean ham, cheese sauce mix (you can get it in the spices section), salt and pepper

eggs, beaten, mushroom, sliced, chopped green chilies, bacon, cooked and diced (or 1/2 cup diced cooked ham), shredded monterey jack pepper cheese

butter, rib eye steak , trimmed of fat, cut into bite-size strips (boneless beef 1/2 lb), salt, pepper, french onion soup (progresso vegetable classics), mushroom stems and pieces, drained (green giant), provolone cheese (2 oz shredded ), green bell peppers (chopped )

egg, egg white, maple groves farm sugar free syrup, fresh blueberries, neufchatel cheese

eggs, chopped fresh tarragon, chopped fresh chives, chopped fresh parsley, salt, ground black pepper, butter, crumbled soft fresh goat cheese (such as montrachet; about4 oz)