Re: Omelette

Dog3 said:

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Dog3 said:

I'm having an omelette for breakfast. No special kind. I'm throwing
in diced onion, green pepper, garlic and some grated asaiago.
Hmmm... I might add some tomato sauce and spices. Texas toast and
some fried potatoes will accompany. I may fry up some sausage
patties but I am not going to commit to it.

Michael

My favourite omelet is still crumbled bacon, spinach and cream
cheese. With crispy hash browns (the grated kind, not "home fries"😉
on the side 🙂

Jill

Usually I go out for breakfast unless it's just a bagel. I don't cook
breakfast much except on the weekends. I can't get out a lot right
now so I'm doing more breakfast at home. Now, I need to learn how to
poach eggs and do it in the shell.

Michael

<G> I admit I first had the bacon/spinach/cream cheese omelet when I was
*out* to breakfast but it's not terribly difficult to prepare at home. I
keep frozen spinach in the freezer - it's practically a staple. You can
actually freeze cream cheese too; if you're using it in something like an
omelet it melts and the texture from having been frozen doesn't matter so
much. For a nice 2 or 3 egg omelet, thaw the spinach and press it to remove
excess moisture. Use about 3 Tbs. cream cheese and a strip or two of
cooked, crumbled bacon. (And yes, I've even tried that pre-cooked don't
have to refrigerate bacon - I think Bryan's makes it - pretty good!)
Prepare your omelet, add the fillings, Turn and fold the omelet and finish
cooking. YUM!

I can't help you with poaching (never done it) but by "in the shell" do you
mean soft boiled eggs?

Jill

jmcquown said:

Dog3 said:

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Dog3 wrote:
> I'm having an omelette for breakfast. No special kind. I'm throwing
> in diced onion, green pepper, garlic and some grated asaiago.
> Hmmm... I might add some tomato sauce and spices. Texas toast and
> some fried potatoes will accompany. I may fry up some sausage
> patties but I am not going to commit to it.
>
> Michael

My favourite omelet is still crumbled bacon, spinach and cream
cheese. With crispy hash browns (the grated kind, not "home fries"😉
on the side 🙂

Jill

Usually I go out for breakfast unless it's just a bagel. I don't cook
breakfast much except on the weekends. I can't get out a lot right
now so I'm doing more breakfast at home. Now, I need to learn how to
poach eggs and do it in the shell.

Michael

<G> I admit I first had the bacon/spinach/cream cheese omelet when I
was *out* to breakfast but it's not terribly difficult to prepare at
home. I keep frozen spinach in the freezer - it's practically a
staple. You can actually freeze cream cheese too; if you're using it
in something like an omelet it melts and the texture from having been
frozen doesn't matter so much. For a nice 2 or 3 egg omelet, thaw
the spinach

A handful! Not the entire package. And I buy bags of frozen leaf spinach,
not the chopped frozen "blocks" 🙂

Jill

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I admit I first had the bacon/spinach/cream cheese omelet when
I was *out* to breakfast but it's not terribly difficult to
prepare at home.

I do one with mushrooms, basil pesto and goat's milk cheese. When the
omelette is almost ready, I put a small spoonful of pesto and a piece
of goat's milk cheese in the centre and I fold the omelette. I let it
cook another 30 seconds and stand 30 seconds. The cheese will have
melted somewhat, which is perfect for that sort of cheese.

--

[...] remember when you're feeling very small and insecure,
How amazingly unlikely is your birth
And pray that there's intelligent life somewhere up in space,
'Cause there's bugger all down 'ere on Earth!

Monty Python's Universe Song

In article <[email hidden]>,

jmcquown said:

jmcquown said:

Dog3 said:

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

> Dog3 wrote:
>> I'm having an omelette for breakfast. No special kind. I'm throwing
>> in diced onion, green pepper, garlic and some grated asaiago.
>> Hmmm... I might add some tomato sauce and spices. Texas toast and
>> some fried potatoes will accompany. I may fry up some sausage
>> patties but I am not going to commit to it.
>>
>> Michael
>
> My favourite omelet is still crumbled bacon, spinach and cream
> cheese. With crispy hash browns (the grated kind, not "home fries"😉
> on the side 🙂
>
> Jill

Usually I go out for breakfast unless it's just a bagel. I don't cook
breakfast much except on the weekends. I can't get out a lot right
now so I'm doing more breakfast at home. Now, I need to learn how to
poach eggs and do it in the shell.

Michael

<G> I admit I first had the bacon/spinach/cream cheese omelet when I
was *out* to breakfast but it's not terribly difficult to prepare at
home. I keep frozen spinach in the freezer - it's practically a
staple. You can actually freeze cream cheese too; if you're using it
in something like an omelet it melts and the texture from having been
frozen doesn't matter so much. For a nice 2 or 3 egg omelet, thaw
the spinach

A handful! Not the entire package. And I buy bags of frozen leaf spinach,
not the chopped frozen "blocks" 🙂

Jill

For spinach in Omelets, I like to use the pre-packaged, pre-washed,
fresh baby spinach leaves for salads...... :-) They "melt" down quickly
and are OH so good! They can also be quickly pre-steamed in the m-wave
if you worry about them not being wilted enough.

Much better than canned IMHO! ;-d

Kat

--
K.

Sprout the Mung Bean to reply...

As we go through life thinking heavy thoughts, thought particles
tend to get caught between the ears causing truth decay- so be sure
to use mental floss twice a day. -- Swami Beyondanada

Quoted message said:

,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dll?ViewSellersOtherItems&include=0&userid=katra

"Michel Boucher" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I admit I first had the bacon/spinach/cream cheese omelet when
I was *out* to breakfast but it's not terribly difficult to
prepare at home.

I do one with mushrooms, basil pesto and goat's milk cheese. When the
omelette is almost ready, I put a small spoonful of pesto and a piece
of goat's milk cheese in the centre and I fold the omelette. I let it
cook another 30 seconds and stand 30 seconds. The cheese will have
melted somewhat, which is perfect for that sort of cheese.

I you like goat cheese, I recommend a goat cheese and caramelized onion
omelet. It's one of my favorite combinations.

--
Peter Aitken

Remove the [censored] from my email address before using.

This weekend's brunch was an omelet filled with leftover sauteed garlic
spinach, plus sauteed mushrooms, onions, and feta cheese.

I served it with whole wheat toast and a fruit salad that consisted of:
strawberries, melon, grapes, canned crushed pineapple, canned mandarin
oranges, topped with toasted coconut and sweet croutons (made from
leftover homemade banana bread and store-bought cinnamon raisin bread).
And fresh o.j. and coffee.

I love making Brunch on Sundays. part of the joy of sleeping late.

jmcquown said:

My favourite omelet is still crumbled bacon, spinach and cream

cheese. With

Quoted message said:

crispy hash browns (the grated kind, not "home fries"😉 on the side 🙂

Jill

Sliced snowpeas, cooked in butter for about 30 seconds before adding
the eggs. Then top with fresh salsa. Smooth v. crunchy and mild v.
spicy. You can gild this lily with an English muffin, cream cheese and
jalapeño jelly.

-aem

"Peter Aitken" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

"Michel Boucher" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"jmcquown" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I admit I first had the bacon/spinach/cream cheese omelet when
I was *out* to breakfast but it's not terribly difficult to
prepare at home.

I do one with mushrooms, basil pesto and goat's milk cheese.
When the omelette is almost ready, I put a small spoonful of
pesto and a piece of goat's milk cheese in the centre and I fold
the omelette. I let it cook another 30 seconds and stand 30
seconds. The cheese will have melted somewhat, which is perfect
for that sort of cheese.

I you like goat cheese, I recommend a goat cheese and caramelized
onion omelet. It's one of my favorite combinations.

Unfortunately, onions are anathema to my digestive system. Perhaps
caramelized leeks? Leeks have an effect but nowhere near as nuclear
as onions.

--

[...] remember when you're feeling very small and insecure,
How amazingly unlikely is your birth
And pray that there's intelligent life somewhere up in space,
'Cause there's bugger all down 'ere on Earth!

Monty Python's Universe Song

Katra said:

In article <[email hidden]>,

jmcquown said:

jmcquown said:

Dog3 wrote:
> "jmcquown" <[email hidden]> wrote in
> news:[email hidden]:
>
>> Dog3 wrote:
>>> I'm having an omelette for breakfast. No special kind.

Quoted message said:

>>> Michael
>>
<G> I admit I first had the bacon/spinach/cream cheese omelet when I
was *out* to breakfast but it's not terribly difficult to prepare at
home. I keep frozen spinach in the freezer - it's practically a
staple.

A handful! Not the entire package. And I buy bags of frozen leaf
spinach,
not the chopped frozen "blocks" 🙂

Jill

For spinach in Omelets, I like to use the pre-packaged, pre-washed,
fresh baby spinach leaves for salads...... :-) They "melt" down
quickly
and are OH so good! They can also be quickly pre-steamed in the m-wave
if you worry about them not being wilted enough.

Much better than canned IMHO! ;-d

Kat

Canned spinach - UGH! I never know when I'll want spinach so I tend not to
buy the fresh stuff unless I have a specific plan in mind for using it the
same day or the next. But I'm sure it's wonderful in omelets!

Jill

"Peter Aitken" wrote in message
news:[email hidden]...

Quoted message said:

I you like goat cheese, I recommend a goat cheese and caramelized onion
omelet. It's one of my favorite combinations.

Caramelized onions make just about anything taste better.

-Mike

Katra said:

For spinach in Omelets, I like to use the pre-packaged, pre-washed,
fresh baby spinach leaves for salads...... :-) They "melt" down quickly
and are OH so good! They can also be quickly pre-steamed in the m-wave
if you worry about them not being wilted enough.

Much better than canned IMHO! ;-d

Better than canned OR frozen. Blech! But I love fresh spinach, either in
salads, or gently sauteed.

Carol
--
"Years ago my mother used to say to me... She'd say,
'In this world Elwood, you must be oh-so smart or oh-so pleasant.'
Well, for years I was smart.... I recommend pleasant. You may quote me."

*James Stewart* in the 1950 movie, _Harvey_

Michel Boucher said:

Unfortunately, onions are anathema to my digestive system. Perhaps
caramelized leeks? Leeks have an effect but nowhere near as nuclear
as onions.

It's the French and those damn nuclear tests in the South Pacific, Michel...

--
Best
Greg

"Gregory Morrow"
<[email hidden]> wrote
in news:[email hidden]:

Quoted message said:

Michel Boucher said:

Unfortunately, onions are anathema to my digestive system.
Perhaps caramelized leeks? Leeks have an effect but nowhere near
as nuclear as onions.

It's the French and those damn nuclear tests in the South Pacific,
Michel...

What would the French have to do with that? More likely those
verdammter Amerikanischer and their squirelly social experiments.
Modern conservatism (formerly called liberalism back when the names
were related to the movements that gave them rise) gives me a royal
case of the heebiejeebies.

--

[...] remember when you're feeling very small and insecure,
How amazingly unlikely is your birth
And pray that there's intelligent life somewhere up in space,
'Cause there's bugger all down 'ere on Earth!

Monty Python's Universe Song

Peter Aitken said:

I you like goat cheese, I recommend a goat cheese and caramelized onion
omelet. It's one of my favorite combinations.

Other good combos: goat cheese and sundried tomatoes; goat cheese
and tapenade.

--
Jean B.