198506 fluffy diner style cheese omelet Recipes

bulk breakfast sausage, chopped onion, sliced peeled russet potatoes , 1/4-inch slices (about 1 lb.), fresh ground pepper, diced swiss cheese (about 2 oz.), eggs, milk

butter, shallots or 4 green onions, chopped, sliced mushrooms (fresh or canned ), lemon , juice of, white wine, heavy cream (whipping) or 1/4 cup half-and-half, grated gruyere cheese, cayenne, cornstarch , dissolved in, cold water

diced peeled apple, diced havarti cheese, cooked ham, eggs, water, salt, fresh ground black pepper, butter

eggs, low-fat milk (or your preference), ham, chopped or diced, mexican cheese (or your preference), dried pineapple, salt (optional), pepper (optional)

egg, turkey bacon (50% less fat), carnation evaporated milk, goat cheese, basil (dried ), real iodized salt, ground black pepper

fresh backfin crabmeat, eggs, goat cheese, half-and-half, fresh chopped cilantro, salt and pepper to taste, butter

eggs, water, freshly ground black pepper, divided, salt, chopped fresh parsley, chopped fresh tarragon, crumbled goat cheese, olive oil, divided, sliced zucchini, salt, chopped fresh chives

white tuna in water, drained, mayonnaise, chopped celery, chopped onion, chopped parsley, red wine vinegar, salt, freshly ground black pepper, seedless rye bread, ripe tomato, swiss cheese, paprika, for garnish

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

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

egg, shredded cheddar cheese, oregano (or any herb you like), salt, pepper

egg white, fat free cream cheese, canola oil, smoked salmon, salt & pepper

eggs, half-and-half, salt and pepper to taste, diced ripe avocado, swiss cheese, grated, crisp bacon

chopped smoked pork chops (about 1 lb.), tomatoes, chopped, chopped onion, eggs, chopped fresh parsley, salt, pepper, butter, divided, shredded gouda cheese

light butter, pre-sliced mushrooms, minced shallot (about 1 small), salt, divided, freshly ground black pepper, divided, eggs, beaten, egg substitute, shredded light havarti cheese

red beans , in sauce, prepared salsa, eggs, corn tortillas, shredded cheddar cheese or 2 tbsp mexican blend cheese

eggs, beaten, salt and pepper, ham, chopped, cheddar cheese, shredded, margarine