Winecheeseomelet Recipes

CHEESE OMELET

Steps:

• Equipment: 9-inch non-stick skillet and an immersion blender
• Add oil to the skillet over high heat, and heat it until small hairline ripples appear on the surface of the oil.
• Break the eggs into tall glass or frappe cup and whisk to blend for 1 minute. (The Waffle House uses a 15,000 rpm malt shop mixer.)
• While moving the skillet in a circular motion, pour in the eggs. Continue to move the skillet in a circular motion, allowing the outside of the eggs to cook and fluff up. When the outside edges have firmly cooked, flip the omelet and cook on the other side for approximately 30 seconds. Keep moving the pan in a circular motion, but not as often as before it was flipped. (Too much movement at this time will cause the omelet to fall.) Flip the omelet once more to finish cooking--no more than 30 additional seconds.
• Overlap 2 slices of American cheese in the center of the omelet in a diamond shape.
• Fold the omelet in half, being certain to cover the cheese slices, and slide it onto your plate.

24-HOUR WINE AND CHEESE OMELET

Steps:

• Butter 2 shallow 3 quart (9x13 inch) baking dishes.
• Spread bread over bottom and drizzle with melted butter.
• Sprinkle with Swiss and Jack cheeses and salami.
• Beat together eggs,milk,wine,green onions, mustard,pepper and red pepper until foamy; pour over cheese.
• Cover dishes with foil, crimping edges to seal.
• Refrigerate overnight or up to 24 hours.
• Remove from refrigerator about 30 minutes before baking.
• Preheat oven to 325 degrees.
• Bake casseroles covered until set, about 1 hour.
• Uncover;spread with sour cream and sprinkle with parmesan cheese.
• Bake uncovered until crusty and lightly browned, about 10 minutes.

WINE & CHEESE OMELET

Steps:

• Spread bread in 2 large( 9x13)buttered casseroles, drizzle with butter, sprinkle with meats & cheeses, not parmesan.Beat together milk, eggs, wine, onion, mustard & spices until foamy. Pour over casseroles, Cover with foil, crimping edges. Refrigerate overnight.
• Remove from fridge & let stand for 30 minutes. Preheat oven to 325@, baked covered about 1 hour. uncover, spread sour cream & parmesan over all. Bake until crisply & lightly browned- about 10 minutes.