Runny Omelet

"I love combining ingredients, especially for breakfast, but I just don't like making omelets. For me, the great part of eggs is the separate flavor of the runny yolks. This recipe is very easy to modify to your personal tastes, but the most important thing to keep in mind with your additional ingredients is that they will heat up within about three to four minutes. That means that rough veggies need to be pre-cooked, as should your bacon or other meats. All additives should be at room temperature. Here's how I had it this morning:"
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Ready In:




  • Heat a small skillet (non-stick is fine) over medium-LOW heat, and melt the butter. (It should not pop or crackle very much at all.).
  • Crack your eggs into a separate bowl so as to avoid adding calcium to your dish (shells), and then pour them into the skillet.
  • Sprinkle your salt and pepper over the top.
  • Distribute your additives (tomatoes and cheese in this case) over the whites, doing your best to avoid the yolks. If you get some on there, it's not that big of a deal, but it could breach the yolk.
  • Cover with a pan lid for three minutes for two eggs, four and a half minutes for three eggs. This will "baste" the eggs. You'll know they're done when the outside of the yolks turn pink.
  • Simply slip the finished eggs onto a plate or into a large soup bowl, and you have a great egg breakfast without crispy edges or dry corners! Serve with toast, biscuits, or whatever other sopping device you prefer.

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I'm one of those lucky people who gets to work from home (for now), so I have a bit of time here and there to try out new ideas in the kitchen to keep my foody-brained kids and hubby entertained. I'm also a compulsive do-it-yourself-er. I knit, sew, cook, sculpt, paint, and do whatever home improvements I can shoe-horn into my budget. I tend to buy base ingredients in bulk and then make as much as I can from scratch. I also (most years) try to keep a well-stocked garden for fresh veggies and herbs, and that's a heck of a challenge up where in rural Wyoming. As far as cookbooks are concerned, I am painfully spoiled since I inherited all of my grandmother's gourmet cookbooks, including her translations of my grandfather's royal Austrian recipes. And yes, that includes squab, quail, boar, venison, and moose. Beyond that, I also tend to collect as many recipes as I can get my hands on, modifying them to fit the kids' tastes and my locally-available ingredients (a serious consideration, especially in the winter time).
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