Cooking with Wil
Mystery Recipes
Recipe of the Month
Texas Red Eye Omelettes New Added 01/29/09





Required Supplies:
1 Non-stick frying pan
2 Spatulas
1 Fork
1 Blender (Bowl and Whisk may be substituted)
1 Small Frying Pan
1 Microwave Safe Plate
Paper Towels
1 Cutting Board
2 Cutting Knives
1 Holding Plate

Ingredients:
3 Eggs
2 Tablespoons of Milk
Shredded Cheese (Recommend Shredded Mexican Cheese Blend)
Ham, diced
Bacon, Chopped (Recommend Precooked Microwave Bacon although any will do)
Picante Sauce
Pork Sausage
Ranch Dressing
Tomato, Diced
Pepper
Seasoning Salt
Oregano
Garlic
Non-Stick Spray

Prepare To Cook:
1) In the small frying pan, place a generous amount of pork sausage in the pan and fry it up.  Be sure to crumple and chop up the sausage.  When finished, remove the sausage from the heat, and set the sausage aside on paper towels on the holding plate.
2) On the microwave safe plate, place some bacon on the plate and microwave it.  I primarily use the precooked microwave bacon, but any bacon that is cooked will do fine.  When this is completed, crumple or chunk the bacon and place on the holding plate.
3) On the cutting board, use one of the knives to dice a tomato.  This may remain on the cutting board due to the juiciness of the tomato.
4) On the second cutting board, use the second knive to slice some ham.  Once the ham is sliced into small diced sections, place the ham on the holding plate also.
5) Crack open 3 eggs and drop them into the blender.  Add 2 tablespoons of milk to the blender.  Sprinkle the egg-milk mix in the blender with crushed black pepper, garlic salt, and seasoning salt.    Close the top of the blender and set the blender on whip until the mixture is well blended.

Cooking Instructions:
1) Using the second frying pan, spray the surface with a non-stick spray and preheat the pan to medium heat.
NOTE: Heating Levels and Environmental Conditions may vary, so please adjust accordingly.
2) As the pan heats up, pour the eggs from the blender into the frying pan.  Swish the eggs around the pan to coat the edges of the pan.  Let this simmer for a few minutes until the whites have turned white.  You will notice some slight chunking as well in the pan.
3) When the omelet is approximately 70% cooked, swish the remaining liquid egg mixture around the edges once more.  This will help to make the edges of the omelet a bit thicker and crisper.
4) Let the omelet continue to cook until the edges have begun to pull away from the edges of the pan.
5) Now, we fill the omelet.  Remember to ONLY fill ONE HALF of the omelet and to try to keep most of the toppings away from the very outer edges.  The first level is interchangeable but it should include pork sausage, bacon, and diced ham.

6) Spread some salsa or picante sauce on top of the meats.  The second level is to spread some diced tomatoes topped with shredded cheese.
7) Finally spread some ranch dressing across the top of the cheese.
8) As the edges of the omelet continue to pull away from the frying pan, take the fork and run the tines of the fork around the outer edges of the omelet to insure that it is not sticking to the pan.
9) Using your fingers or a spatula, gently flip the omelet down the center line between the topped half and the untopped half.  Let this continue to cook for a few minutes.
10) Using the spatula, gently slide the omelet from the pan onto a serving plate.
11) Sprinkle with oregano and serve.

More detailed general omelet instructions are available online, and a portion of these directions have been pulled from these sources.
 
 
 

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