Putting different ingredients together with a few eggs in the pan is very simple. This is the usual way, each making an omelet. I do it myself, but I also want to prepare omelets in the oven for special brunch, breakfast or anytime. I make them a lot during the holiday season. Topped with a house sauce and cheese with ham, bacon or sausage breakfast, they are delicious served. All that is needed is a few eggs, a little water and a little salt.
By that I mean the first time special omeletIndependent 4-eggs. I mean electric mixer beat the egg yolks until they are SUPER stiff and the color of lemons. Set aside. I rinse the bat and beat the egg whites until frothy to make them. Then I add 1/4-cup 1/4-teaspoon of water and salt and beat on the cuckoo from them until they are stiff but not dry. Then I have a rubber spatula fold the yolks into the whites.
I then melt 1 tablespoon butter in a 10-inch cast iron frying pan. If the pan hot, I putegg mixture into it. Spread the mixture evenly with the spatula, leaving it higher at the sides of the skillet. Turn the heat down and cook slowly for about 7-minutes. Put the omelet into a 325-degree oven for 10-minutes, or until a knife inserted in the middle comes out clean
I make the cheese sauce while the omelet is in the oven. Just melt 2-cups shredded American cheese and 1/2-cup of milk in the top of a double boiler. A microwave could be used for the sauce as well. When the omelet will loosen the sides of it with a spatula. Make a shallow off-center cut over the omelet. Slip metal spatula under the larger half of the pan and tilt. Fold greater half of omelet over smaller half. Hold the bowl to be so touched the bottom of the bowl and tip the omelet for him.
The omelette is a light golden brown outside and the inside soft and fluffy. Spoon the cheese sauce over and serve. Do not cut the omelet, but they break with a fork. Yummy!
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