Description
This is so easy to do and it is fail proof! The filling is as good as your imagination, try different combinations. Blue cheese adds some zest. I usually make my filling and keep it warm in the oven while i cook the omelette. I often use 3 tbsp whipped cottage cheese instead of the sour cream. I think my favorite omelette is filled with cheddar cheese, jalapeno pepper, crumbled bacon and mushrooms – i fry the mushrooms and jalapeno for just a minute or two and i add the ceddar to the omelette in the last minute of cooking
this is a new favorite filling that i just had. I didn't want to make a new recipe because this is the base recipe. – 3/4 cup fried mushrooms, 1/2 cup chopped, cooked chicken, 1tsp hot cajun spice, 1/4 cup shredded lite gouda cheese (or your own favorite), 4 tbsp hot salsa. Fry the mushrooms in a bit of butter or pam, add chicken & cajun spice – heat-remove from pan and keep warm-cook your omelet-add cheese & chicken/ mushrooms when it is just about cooked to one side of the omelet. Flip closed, after 1-2 minutes served with the salsa on top!
Ingredients
- Flour
- Milk
- Sour Cream
- Eggs
- Salt & Pepper
- Salsa
- Parmesan Cheese
- Mushroom
- Cheddar Cheese
- Mixed Pepper
- Bacon
- Tomatoes
- Sausage
- Shrimp
- Hot Pepper
Instructions
- Whip the milk and flour together
- Add sour cream or whipped cottage cheese
- Add eggs and whisk until well blended
- Keep in fridge until ready to cook
- Heat non-stick skillet over medium heat
- Spray skillet with lite olive oil or other veggie spray
- Pour in egg mixture
- You do not have lift the egg mixture to let the uncooked run under it will cook perfectly just by leaving it to cook
- Cover with lid and cook 5 minutes or until it has risen and is firm on top
- Meanwhile have your filling ready and warm
- Place omelette on a warmed plate put filling on it, flip half over and enjoy or place filling on half the omelete in the pan, flip half over and slide onto a warmed plate