Nutty Nana Omelet Recipes

LIGHT AND FLUFFY OMELETS

Steps:

• Place the eggs, heavy cream, salt and pepper in the blender and mix until very frothy, about 1 minute. Heat a saute pan over medium heat and, when hot, add the butter to the pan, swirling to coat. Pour the egg mixture into the pan. Using the rubber spatula, stir continuously and scrape down sides so as to evenly cook the mixture. Once the mixture resembles wet scrambled eggs, after about 30 seconds, use the rubber spatula to smooth the eggs so that they are an even depth throughout. Cook until almost set, about 10 seconds longer, and use the rubber spatula to fold the omelet in 1/2. Carefully slide the omelet out of the pan onto the plate.
• Serve immediately.

SUPER FLUFFY OMELET RECIPE BY TASTY

Steps:

• Separate the egg whites and the egg yolks in two separate bowls. You'll only need 3 yolks, so discard the other 2 or reserve for another use.
• Whisk the egg yolks until they become homogenous and pale in color. Set aside.
• Transfer the egg whites to a large bowl and whisk until they triple in size and become white with medium peaks.
• Carefully fold the egg yolks into the egg whites until fully incorporated.
• Pour the egg mixture into a medium nonstick frying pan with a lid. Cook over medium-low heat until bottom of omelet has set, about 5 minutes.
• Lift up each side of the omelette and drop a tablespoon of butter underneath.
• Cover the pan and cook for another 5 minutes, or until the top of the omelet has set.
• Remove the lid and season the omelet with salt and pepper. Remove the pan from the heat.
• Fold the omelette onto a plate and sprinkle with chives.
• Enjoy!

NUTTY NANAS

Steps:

• In a shallow bowl, combine the sugar, cream and Miracle Whip; mix well. Place peanuts in another shallow bowl. Dip each banana in Miracle Whip mixture, then roll in peanuts. Serve immediately.

OMELET WITH A RUNNY YOLK

Steps:

• Melt the butter in a small nonstick skillet over medium heat. Add the ham and bell pepper and cook, stirring occasionally, until the ham is slightly browned and the pepper is softened, 3 to 4 minutes.
• Meanwhile, whisk together 2 of the eggs and some salt and pepper in a medium bowl. Stir in the Cheddar.
• Push the ham and peppers to the outside of the skillet, creating a ring. Pour the whisked egg mixture into the middle of the ring and let cook until mostly set, 1 to 2 minutes. Crack the third egg into the middle of the skillet on top of the omelet. Cover and cook until the egg around the edges is set but the yolk in the middle is still runny, about 4 minutes. Slide out of the skillet onto a plate and serve immediately, sprinkled with chives.

NANA'S NUT BREAD

Steps:

• Cream shortening with sugar. Mix in eggs. Dissolve soda in milk, and add to the creamed mixture. Stir in flour, cream of tartar, and salt. Stir in nuts.
• Pour batter into a 3 pound coffee can, or several 1 pound soup cans; fill containers 1/2 to 3/4 full.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a tester inserted in the center of loaf comes out clean.

OMELETTE NATURE (BASIC OMELET)

Steps:

• Combine the eggs, salt and pepper to taste in a mixing bowl.
• Place an eight- or nine-inch omelet pan on the stove and heat well. Add the butter and, when melted, add the egg mixture and start cooking, shaking the skillet and simultaneously stirring rapidly with a fork, holding the tines parallel to the bottom of the skillet. Try not to scrape the Teflon or metal surface.
• Cook to the desired degree of doneness. Ideally, in the minds of most fine cooks, the omelet must remain runny in the center, yet firm on the bottom. Remember that the omelet will continue to cook until the moment it is turned out of the pan and that it cooks quickly.
• When the omelet is properly done, lift the handle of the skillet with the left hand. Knock the omelet pan on the surface of the stove so that the omelet ''jumps'' to the bottom curve of the pan. Use the fork and quickly fold the omelet from the top down. Let the omelet stand as briefly as possible over high heat until it browns on the bottom. Turn it out neatly onto a hot serving plate, seam side down.

NUTTY NANA

Steps:

• Peel banana.
• Pour granola into a plate.
• Cover banana in peanut butter (you can choose to slice it or not before coating).
• Roll in granola.
• Eat.
• WARNING: MAY REQUIRE A GLASS OF MILK.

NUTTY NAPOLEONS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place pecan halves in a single layer on a large baking sheet. Bake in the preheated oven 7 to 10 minutes, or until browned.
• In a food processor, mix together cream cheese, stilton cheese, port wine, honey and pepper. Process until smooth. Transfer to a sealable plastic bag.
• Arrange half the pecans on a large, flat serving dish, flat side down. Cut the tip off plastic bag. Pipe approximately 1/4 teaspoon cream cheese mixture onto each half. Top with remaining pecan halves, flat side down. Pipe another 1/4 teaspoon cream cheese mixture onto each. Garnish with chives.

NUTTY 'NANA OPEN-FACED SAMMY

Steps:

• Toast 1 slice whole-grain bread.
• Top with 1 tablespoons crunchy almond butter and sliced banana.

NUTTY NANA OMELET

Steps:

• 1. Crack eggs into a small bowl and whisk in the peanut butter until blended well together (note: the peanut butter won't be blended thoroughly).
• 2. Cut up half of the banana into slices and add into the mixture. Gently mix together.
• 3. Heat pan on medium heat and add the omelet mixture. Cook omelet thoroughly.
• 4. Remove from heat onto a plate and top with the remainder of the banana slices.