Updated Tuesday, August 14th, 2007
An omelet can be made in less than 2 minutes and can he filled with all sorts of good things to make a wonderful light meal. Put the warmed filling in just before folding the omelet. A few sliced mushrooms cooked in butter, a little crumbled bacon, some sour cream, cottage cheese, grated Swiss or Parmesan cheese, together or alone. Chopped herbs, parsley, chives, and watercress, or whatever ones are available may be mixed with the egg before making the omelet. Small amounts of leftover vegetables, meat, or fish may be folded into the omelet.
Suggested fillings for lunch-time omelets are: cooked asparagus tips; purée of spinach with sour cream; diced chicken, chicken livers, or ham in cream; crabmeat, lobster, or fish, creamed.
An omelet filled with jam or jelly and dusted with powdered sugar makes a breakfast or supper dish which children love. Adults do, too. Omit the pepper and use only a bit of salt. Sour or whipped cream may be folded into these sweet omelets.
Garnish a filled omelet with a hint of its contents-a sprig of watercress, a lobster claw, three slices of mushroom, as the case may be.
In this issue: Summer Off the Beaten Path
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