Omelet A La Pierre Recipes

Steps:

• The most practical tool for making an omelet is a table fork. Combine eggs, water, and salt in a bowl and briskly whisk with fork just until yolks and whites are thoroughly blended.
• One secret to a light, fluffy omelet is not overmixing. Stop whisking when eggs drip smoothly and cohesively from fork tines. If eggs are room temperature, yolks and whites will combine more readily.
• Whisk in cubed butter and herbs. The combination complements the flavor of the eggs instead of overpowering it: Unsalted butter adds a creamy richness, while tender herbs add freshness.
• Place a 10-inch nonstick skillet over medium-high heat 30 seconds. Add remaining butter and melt, swirling to coat pan. Add egg mixture and cook, undisturbed, until edges begin to set, about 10 seconds.
• Holding fork flat, stir eggs thoroughly in a figure-eight pattern with one hand while shaking skillet back and forth with the other. Keep incorporating set edges into runny center. This takes just 25 to 30 seconds.
• Turn off heat while eggs still look slightly wet. Tilt skillet away from you until omelet slides up far edge. Loosen side of omelet nearest you and roll with fork 2 or 3 times toward center.
• After folding far edge of omelet into center as well, press down gently to seal with fork. Invert, seam side down, onto a warm plate. The residual heat in the omelet will cook it a bit more.
• The added value of a warm plate: If you want to serve two, your first effort will keep nicely while you make another. Then season with pepper, sprinkle with remaining herbs, and serve immediately.

Steps:

• Prep everything.
• Heat large frying pan over medium high heat, Add oil.
• Saute (stir fry) Peppers and Onions'til onions are translucient.
• Beat the Eggs with the Cayenne.
• Season with salt and pepper to taste.
• Add the meat, mix well.
• Shred the tortilla (s) into fingernail sized pieces.
• Add to eggs mixture, mix well.
• Spread peppers and onions evenly in pan.
• Pour the egg mixture into pan, spread evenly.
• Brown one side, turn, but do not fold, brown the other.
• Serve with Salsa Fresca and/or anything else you might like.
• Sour Cream, Queso Fresca, or Guacamole come to mind.