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Go-To Omelet Thread
Posted on 5/16/17 at 3:33 pm
Posted on 5/16/17 at 3:33 pm
My goto omelet.
Warm the pan with coconut oil. Also seasons the cast iron pan nicely.
Caramelize a full onion, add crumbled keiska(casing removed) then thinly sliced weselina sausage. Once one side of the sausage is browned, I add chopped spinach and tomato. Once the juices are boiling nicely, I'll drain it over just one side of rye bread, two or three slices. And set that on the side. Then I add some real ghee butter, and add 3 eggs. Start mixing everything in. When one side is solid enough, I flip the omelet over and add extra sharp cheddar to melt. Fold the omelet, making room on the pan, add the slices of rye back onto the pan to toast a bit. Roll the omelet onto the slice, making room for another piece of bread, and then fold them into each other when one slice of bread side is finished toasting. Basically making a sandwich in the pan. But then I lay it out on a plate so the bread is fanned on the side and eat it with a fork.
Warm the pan with coconut oil. Also seasons the cast iron pan nicely.
Caramelize a full onion, add crumbled keiska(casing removed) then thinly sliced weselina sausage. Once one side of the sausage is browned, I add chopped spinach and tomato. Once the juices are boiling nicely, I'll drain it over just one side of rye bread, two or three slices. And set that on the side. Then I add some real ghee butter, and add 3 eggs. Start mixing everything in. When one side is solid enough, I flip the omelet over and add extra sharp cheddar to melt. Fold the omelet, making room on the pan, add the slices of rye back onto the pan to toast a bit. Roll the omelet onto the slice, making room for another piece of bread, and then fold them into each other when one slice of bread side is finished toasting. Basically making a sandwich in the pan. But then I lay it out on a plate so the bread is fanned on the side and eat it with a fork.
Posted on 5/16/17 at 3:38 pm to billwatson1971
Just give me ham and cheese.
Posted on 5/16/17 at 4:03 pm to billwatson1971
I usually do 3 eggs with shitakes, spinach, diced tomatoes, diced turkey/chicken, and shallots with salted Kerry Irish Butter. Will add some gouda or cheddar along with some pork product if not being strict.
Posted on 5/16/17 at 5:29 pm to NOFOX
Mushrooms, bacon, spinach, cheese, chives
Posted on 5/16/17 at 6:00 pm to SW2SCLA
Every morning I have a mushroom, red bell pepper and green onion omelet with cheddar cheese.
Posted on 5/16/17 at 6:21 pm to KyrieElaison
I have found that I really like zucchini in my egg as well as onion garlic tomatoes and seasoning. Skin it and slice it and food in a little after onion.
Posted on 5/16/17 at 6:30 pm to billwatson1971
Whatever I have handy, but green onions is a must
Posted on 5/16/17 at 6:40 pm to billwatson1971
That seems like a lot of work for an omelet. I just throw some egg, cheese, and whatever I need to get rid of in the fridge
Posted on 5/16/17 at 6:50 pm to billwatson1971
While I generally like lots of "stuff" in an omelette or scramble, lately, I've wanted it simple. Gorgonzola or feta and nothing else but seasoning.
Posted on 5/16/17 at 7:57 pm to SW2SCLA
quote:
Mushrooms, bacon, spinach, cheese, chives
We have a winner. Fresh mozzarella works great in this recipe.
Posted on 5/16/17 at 8:49 pm to billwatson1971
I keep frozen creamed spinach just for omlets. Also keep frozen Italian sausage individual links for the same purpose. Great quick dinner when I get home late.
Posted on 5/16/17 at 9:15 pm to NOFOX
I like the Kerry butter but it needs to be on the baguette or pastry instead of in the pan. That's wasting it.
I preferred soft scrambled and just had a small spring onion from my garden chopped and sautéed in butter on low heat, three yard eggs whisked well with fresh thyme added along with a couple of pieces of chopped cold smoked salmon, cook over low stirring all the time when almost ready remove from heat and stir in a small dollop of creme fraiche, return to heat and stir until done, add fresh chopped tomatos and plate.
Nice sea salt and cracked pepper. I eat this at least 4 times a week in some form or another.
I preferred soft scrambled and just had a small spring onion from my garden chopped and sautéed in butter on low heat, three yard eggs whisked well with fresh thyme added along with a couple of pieces of chopped cold smoked salmon, cook over low stirring all the time when almost ready remove from heat and stir in a small dollop of creme fraiche, return to heat and stir until done, add fresh chopped tomatos and plate.
Nice sea salt and cracked pepper. I eat this at least 4 times a week in some form or another.
Posted on 5/17/17 at 9:42 am to Honky Lips
quote:
Fresh mozzarella works great in this recipe.
Never tried it with mozzarella, but I'll give it a shot
Posted on 5/17/17 at 9:48 am to billwatson1971
bill, I'm glad you have the time, sounds very good..But, my omelets are consumed, bathroomed, and driving down the road before you probably get your keiska skinned.
This post was edited on 5/17/17 at 9:49 am
Posted on 5/18/17 at 5:34 pm to Ole Geauxt
Doesn't take as long as y'all probably think. Including prep and cook time 15-20 minutes max.
Posted on 5/18/17 at 5:43 pm to billwatson1971
My Go2 ommy is YUM super YUM
I do:
5 eggs
lump crab meats
shred ham
bacon bites
with cheese mixture:
cheddar (xtra SHARP)
bleu cheese
gouda
swiss
n add in
green onions
scallions
spring onions
so that's stuff ^^ goes INSIDE the ommy
n then i melt pepperjack on teh outside under a broiler
IT is srs the best ommy u eva had srs!!!!
I do:
5 eggs
lump crab meats
shred ham
bacon bites
with cheese mixture:
cheddar (xtra SHARP)
bleu cheese
gouda
swiss
n add in
green onions
scallions
spring onions
so that's stuff ^^ goes INSIDE the ommy
n then i melt pepperjack on teh outside under a broiler
IT is srs the best ommy u eva had srs!!!!
Posted on 5/18/17 at 5:45 pm to billwatson1971
I can make an omelette in under 5 minutes.
Posted on 5/18/17 at 5:49 pm to BRgetthenet
how could it take you five minutes to cook your omelet, when it takes the entire omelet-making world twenty minutes?
Are we to believe that heat soaks into an egg faster in your kitchen than on any place on the face of the earth?
Perhaps the laws of physics cease to exist on your stove. Are these magic eggs? I mean, did you buy them from the same guy who sold Jack his beanstalk beans?
Are we to believe that heat soaks into an egg faster in your kitchen than on any place on the face of the earth?
Perhaps the laws of physics cease to exist on your stove. Are these magic eggs? I mean, did you buy them from the same guy who sold Jack his beanstalk beans?
This post was edited on 5/18/17 at 5:50 pm
Posted on 5/18/17 at 5:54 pm to fightin tigers
His stove has a posi trac limited slip rear end.
Posted on 5/18/17 at 6:00 pm to fightin tigers
I don't know.
I'M A FAST COOK I GUESS
I'M A FAST COOK I GUESS
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