2 Tart apples, pared, -cut into 1/4-inch slices 3 tb Sweet butter 5 Eggs, lightly beaten 2 tb Water or milk Salt Fresly ground white pepper 1/2 c Crumbled Roquefort cheese -about 3 ounces 1. Saute apples in 2 tablespoons of the butter in large omelet pan over high heat until just fork-tender, about 1 minute. Transfer to plate. 2. Whisk eggs, water or milk, salt and pepper in medium bowl until blended. Heat remaining tablespoon butter in omelet pan over high heat, tilting pan to coat sides with butter. Add egg mixture; cook, stirring with fork, until eggs begin to set. Sprinkle cheese over one half of the omelet; spoon half the apple slices over cheese. Fold omelet in half; transfer to warm platter. Garnish with reminaing apple slices.
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How to Make a Baked Denver Omelet | Brunch Recipes | Allrecipes.com
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In this video, we’ll show you how to make an ultimate omelet that starts on the stovetop and is finished in the oven. This breakfast or brunch favorite is filled with chopped ham, onion, bell pepper and cheese!
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Egg Sandwich
I can't believe anyone would make egg sandwiches with anything other than soft boiled eggs! Hard boiled = rubbery little white bits in the creamy filling. No thanks!
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Quick Blue Cheese Omelette Recipe | CookThisFood
Learn how to make Blue Cheese Omelette for your breakfast. Quick and easy Blue Cheese Omelette recipe by CookThisFood
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Check out this delectable Japanese-style omelet recipe from AlmazanKitchen! Vegetarians can easily substitute beef broth with water to relish an equally appetizing dish. And for those who prefer vegan, just swap eggs with rice and mushrooms, and voila! At AlmazanKitchen, we hold Japanese culture in high regard, and hence, we have crafted this classic omelet with free-range eggs, mushrooms, veggies, rich unagi sauce, and rice, cooked with our signature passion and love. To enhance the taste, we have also added parmesan and Roquefort cheese. Moreover, we have captured the entire cooking process in slow-motion, giving you a chance to experience some foodporn.
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Baked Tomato and Basil Pesto Omelette, by Rachel Allen
This special omelette takes a little bit of time to create, but it’s worth the effort for Sunday mornings, with the family. It’s lovely for lunch or supper too, with a tomato salad and some olive tapenade.