JULY 8TH – OMELETS and MILK CHOCOLATE WITH ALMONDS

Perfect Omelets

1 Tbsp. butter

3 eggs

3 Tbsp. water

1/8 tsp. salt

1/8 tsp. pepper

In small nonstick skillet, melt butter over MEDIUM-HIGH heat. Whisk eggs, water, salt & pepper. Add egg mixture to skillet (mixture should set immediately at edges). As eggs set, push cooked edges toward center, letting uncooked portion flow underneath. When eggs are set, add filling as indicated.

Fried Rice Omelets: ¼ c. cooked rice, ¼ c. cubed cooked chicken, ¼ c. frozen stir-fry vegetable blend, thawed, and 1 Tbsp. reduced sodium teriyaki sauce. In nonstick skillet coated with cooking spray, sauté rice, chicken vegetable blend and teriyaki until heated through. Remove from skillet. Prepare basic omelet in same skillet. When eggs are set, spoon rice mixture on one side; fold other side over filling. Slide omelet onto plate.

Peanut Butter and Jelly Omelet: ¼ c. sliced ripe banana, 2 Tbsp. strawberry jelly, 2 Tbsp. peanut butter, and powdered sugar. Prepare basic omelet. When eggs are set, place banana, jelly and peanut butter on one side; fold other side over filling. Slide omelet onto plate. Dust with powdered sugar.

Potato & Bacon Omelet: 2 bacon strips, chopped, 2 Tbsp. chopped onion, ½ c. cubed cooked potato, and ¼ c. shredded sharp cheddar cheese. In nonstick skillet, cook bacon and onion over medium heat until bacon is crisp. Add potato; heat through. Drain. Remove from skillet. Prepare basic omelet in same skillet. When eggs are set, spoon bacon, mixture and potato on one side and sprinkle with cheese; fold other side over filling. Slide omelet onto plate.