Omelette by GodsMullet - Revision history

Toast at 19:52, 12 August 2010

2010-08-12T19:52:00Z

Toast at 19:48, 12 August 2010

2010-08-12T19:48:51Z

Jiran: New page: http://stopfuckingposting.com/www.gbsfood.com/1524183a/ Category:Recipes_Still_Needed_From_GBSFoods

2008-03-01T22:27:22Z

New page: http://stopfuckingposting.com/www.gbsfood.com/1524183a/ Category:Recipes_Still_Needed_From_GBSFoods

New page

http://stopfuckingposting.com/www.gbsfood.com/1524183a/

[[Category:Recipes_Still_Needed_From_GBSFoods]]

@@ Line 8: / Line 8: @@
 You can use pretty much whatever you want, however vegetables and meats need to be cooked before being added to the omelette. I had some bell peppers, mushrooms, and onions leftover that I wanted to use up.
-[[image:godsomelette1.jpg]]
+[[image:Godsomelette1.JPG]]
 ==Method==
@@ Line 15: / Line 15: @@
-[[image:godsomelette2.jpg]]
+[[image:godsomelette2.JPG]]
 (flipping your veggies and trying to take a pic of it at the same time is harder than it looks)
@@ Line 22: / Line 22: @@
-[[image:godsomelette3.jpg]]
+[[image:godsomelette3.JPG]]
 From this point on, you want to keep pushing the outside edge of the omelette inwards, while scraping the liquid towards the outer edge. When most of the liquid has become solid you are ready to add your fillings.
-[[image:godsomelette4.jpg]]
+[[image:godsomelette4.JPG]]
 Place your fillings on one half of the omelette: cheese first followed by any cold items, followed by your hot items. Allow some of the cheese to border the outer edge.
-[[image:godsomelette5.jpg]]
+[[image:godsomelette5.JPG]]
 If you want a nice neat closed omelette, don't overstuff it, about a 1/3 cup of filling will do for a 3 egg omelette. Now, I am rather hungry, so I am overstuffing the motherfucker. Then I am topping it with a healthy dose of parmesean cheese.
-[[image:godsomelette6.jpg]]
+[[image:godsomelette6.JPG]]
 Fold the empty half over the halve with the filling. The border cheese should melt and fuse the ends together. Now comes the hard part, either flip the omelette in the pan, or if you feel more comfortable, use a spatula and heat the other side for about 20 seconds. Place on a plate on enjoy.
@@ Line 41: / Line 41: @@
 For this omelette I made a quick Cheddar Dill sauce using about 1/4 cup of milk, 1/2 bag of chedder cheese, 2 Tbsp of butter, 1/4 cup of dill, 1/4 cup of parmesean cheese and a squeeze of lemon juice. And then topped it with some green onions.
-[[image:godsomelette7.jpg]]
+[[image:godsomelette7.JPG]]
 Hope this helps your omelette endeavors.

← Older revision		Revision as of 19:48, 12 August 2010
Line 1:		Line 1:
−	~~http~~:~~//stopfuckingposting.com/www.gbsfood~~.~~com/1524183a/~~	+	[[category:Eggs]][[category:Breakfast]][[category:Brunch]][[category:GodsMullet's Recipes]]__FORCETOC____NOEDITSECTION__
		+	Here's a quick guide for the guy who asked about making an omelette (I wanted to use up some leftover shit anyways).

−	[[~~Category~~:~~Recipes_Still_Needed_From_GBSFoods~~]]	+	==Ingredients==
		+
		+	Let's start with your filling:
		+
		+	You can use pretty much whatever you want, however vegetables and meats need to be cooked before being added to the omelette. I had some bell peppers, mushrooms, and onions leftover that I wanted to use up.
		+
		+	[[image:godsomelette1.jpg]]
		+
		+	==Method==
		+
		+	Saute some onion, garlic, and chopped rosemary in butter, until the onions become clear. Add your peppers, and saute until tender, finally add your mushrooms and cook for about 3 minutes. Remove from heat.
		+
		+
		+	[[image:godsomelette2.jpg]]
		+
		+	(flipping your veggies and trying to take a pic of it at the same time is harder than it looks)
		+
		+	Take three eggs, four Tbsp of milk, a little bit of salt, pepper, oregano, basil, and sugar and whisk together until just starting to froth. Heat up a pan until a drop of water will slowly sizzle, and add a Tbsp of butter. As for your pan, you should have a non-stick, shallow-sided pan. Once the butter has frothed over, add the egg mixture
		+
		+
		+	[[image:godsomelette3.jpg]]
		+
		+	From this point on, you want to keep pushing the outside edge of the omelette inwards, while scraping the liquid towards the outer edge. When most of the liquid has become solid you are ready to add your fillings.
		+
		+
		+	[[image:godsomelette4.jpg]]
		+
		+	Place your fillings on one half of the omelette: cheese first followed by any cold items, followed by your hot items. Allow some of the cheese to border the outer edge.
		+
		+	[[image:godsomelette5.jpg]]
		+
		+	If you want a nice neat closed omelette, don't overstuff it, about a 1/3 cup of filling will do for a 3 egg omelette. Now, I am rather hungry, so I am overstuffing the motherfucker. Then I am topping it with a healthy dose of parmesean cheese.
		+
		+	[[image:godsomelette6.jpg]]
		+
		+	Fold the empty half over the halve with the filling. The border cheese should melt and fuse the ends together. Now comes the hard part, either flip the omelette in the pan, or if you feel more comfortable, use a spatula and heat the other side for about 20 seconds. Place on a plate on enjoy.
		+
		+	For this omelette I made a quick Cheddar Dill sauce using about 1/4 cup of milk, 1/2 bag of chedder cheese, 2 Tbsp of butter, 1/4 cup of dill, 1/4 cup of parmesean cheese and a squeeze of lemon juice. And then topped it with some green onions.
		+
		+	[[image:godsomelette7.jpg]]
		+
		+	Hope this helps your omelette endeavors.