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Neno's Place Established in 2006 as a Community of Reality


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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Bacon and Cheddar Omelette for Six

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Bacon and Cheddar Omelette for Six Empty Bacon and Cheddar Omelette for Six

    Post by Lobo Thu 07 Jan 2016, 8:30 pm

    Bacon and Cheddar Omelette for Six Img17l
    Bacon and Cheddar Omelette for Six
    Bacon and Cheddar Omelette for Six Translucent
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    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Servings: 6
    This generously sized omelette is designed to feed a crowd. Keep in mind that a large omelette will take longer to cook than a standard-size one. To prevent the eggs from overbrowning, stir them continuously with a silicone spatula until they resemble a soft, loose scramble. Shake the pan so the eggs cover the bottom evenly, then place the filling on half of the eggs. Remove the pan from the heat and slide the filled side of the omelette onto a platter, using the pan to help fold the unfilled side onto the filled side.

    Kids can help with several steps of the cooking process. They can break the eggs, cracking each one into a small bowl and removing any shells before transferring the eggs to a larger bowl. Then they can whisk the eggs with the water. Children can grate the cheese and, after an adult fries the bacon, crumble it with their hands. Under adult supervision, kids can stir the eggs as they cook.






    • 814

    Ingredients:


    • 12 eggs
    • 1/3 cup water
    • 3 Tbs. unsalted butter
    • 4 green onions, thinly sliced diagonally
    • 1 or 2 pinches of salt
    • 1 cup grated cheddar cheese
    • 8 oz. bacon, cooked until crispy and roughly
        chopped

    Bacon and Cheddar Omelette for Six Wine-pairing-icon-white

    Wine Pairing

    This pairs well with crisp, medium-bodied white wines like the Spottswoode Sauvignon Blanc, Napa County/Sonoma County from our Wine Club.

    Directions:

    In a bowl, lightly whisk the eggs and water until blended. Set aside.

    In a large nonstick fry pan over medium heat, melt 1 Tbs. of the butter. Add the green onions and sauté until soft, 2 to 3 minutes. Transfer to a bowl.

    In the same pan, melt the remaining 2 Tbs. butter and swirl in the pan until it foams. When the foam subsides, add the eggs and season with salt. Using a spatula, quickly and lightly stir the eggs in a small circular motion until most of the liquid has cooked off but the eggs are not completely solidified, 7 to 10 minutes. Sprinkle the cheese, bacon and green onions across half of the omelette.

    Holding the handle of the pan in one hand and a serving platter in the other hand, tip the pan forward, toward the platter. Slide the filled half of the omelette onto the platter, then invert the pan to fold the omelette in half. Cut into wedges and serve immediately. Serves 6.
    Williams-Sonoma Kitchen.
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