Kittencals Salami Cheese Omelette Recipes

Steps:

• In a small bowl whisk together eggs, baking powder, cream, green onions, salt and pepper until frothy.
• Heat an 8-inch skillet over medium heat until your hands feel warm when held about 2-inches above the surface; add in butter and swirl to coat the bottom of the pan evenly.
• Pour the whisked eggs into the skillet; let set slightly.
• Using a heat-proof spatula, push eggs from edge towards the center; tilt pan to let egg fill the spaces.
• Repeat until omelet if JUST set (about 1-2 minutes).
• Sprinkle the grated cheese down the center of the omelet.
• Using the same spatula, gently fold the omelet over the cheese.
• Tilt skillet and slide the filled omelet onto a serving plate (don't worry if you tear the eggs slightly!).

Steps:

• Whisk the eggs with baking powder, half and half together well with the salt and pepper; set aside.
• In a medium frypan melt about 2 tablespoons butter (can use more or less butter) and brown the salami pieces.
• Add in the green onions to the salami, and fry until soft (about 2 minutes).
• Pour in the egg/cream mixture.
• Then sprinkle with grated cheese.
• Adjust with more salt and pepper if desired.
• Cover frypan and cook until eggs are soft and fluffy, turning egg mixture occasionally with a spatula.
• *NOTE* don't overcook the eggs, you want them soft and fluffy.
• Delicious!

Steps:

• Beat eggs in a bowl with a whisk. Add milk and season with salt and white pepper. Whisk for a few minutes until egg mixture is foamy; beating in air makes the omelette fluffy.
• Melt butter in a small, nonstick skillet over medium-low heat. Pour in egg mixture and twirl skillet so bottom is evenly covered with egg. Cook for 1 minute until egg starts to set. Lift edges with a spatula and tilt the skillet so uncooked egg mixture can run towards the bottom of the skillet to set. Repeat until no visible liquid egg remains.
• Carefully flip omelette and cook for another 30 seconds to 1 minute. Sprinkle Emmentaler cheese in one line in the middle of the omelette and fold omelette in half. Cook for 20 seconds, then slide omelette onto plate.

Steps:

• Punch down dough and begin kneading. Knead on a floured surface until all bubbles disappear. Roll out to 1/8 of an inch.
• Butter the rolled out bread dough.
• Place torn pieces of ham and salami being careful to not overlap. Place cheese on top of ham and salami and on bread. Leave an inch on all sides free of fillings.
• Roll up and spritz with olive oil and bake in a 375 degree oven for around 45 minutes, or until bread is deep golden brown.

Steps:

• Beat the eggs in a bowl with the Cheddar and Parmesan, half the chives, and some salt and freshly ground pepper. Beat the cream cheese with the remaining chives.
• Heat a heavy-based frying pan over a fairly high heat and add the butter. Let it melt and heat through thoroughly. Give the egg mixture one last stir and pour into the pan.
• Swirl around to coat the base evenly then allow the omelette's edges to set. Loosen the edges with a fish slice or palette knife and lift the edges up here and there, letting the runny egg flow down.
• Repeat this process until the omelette is cooked, with just a film of moist egg remaining on the surface.
• Remove the omelette in its frying pan from direct heat. Spoon the cream cheese down the centre and fold the omelette over the cream cheese filling.
• Transfer the omelette to a warm serving plate, slice in half and serve at once.

Steps:

• Melt butter in 10" non-stick pan.
• Whip eggs and water well with fork or whip. Add salt and pepper.
• Stir.
• Once butter melted, add egg mixture.
• In first 30 seconds make a few slits with spatula to allow eggs to cook in center.
• Over MED-HI heat tilt pan back & forth so runny part of eggs cook.
• Pan should be nice & slippery for this!
• When almost done, tear cheese slices & place over eggs.
• Allow cheese to melt slightly.
• Fold half egg over the other.
• Give about 30 seconds to set.
• Slip egg onto plate.
• Enjoy!