Philly Cheese Steak Omelet

I outdid myself this time! Cheese steak is one of my many weaknesses. And along with a rich taste, comes a rich history, which you can read HERE.  I would have given my eye teeth to have some soft bread to go with this. But eggs were a comparable substitute. At least I keep telling myself that.

Without further ado:

Philly Cheese steak Omelet

roast beef
provolone cheese
green bell peppers
onions
Olive Oil
Basic Omelet

Chop up your peppers and onions chunky style. Saute in pan with a small amount (1/2 tsp) of olive oil and a little black pepper. You will want to do a light saute, meaning still a bit crunchy (a good guideline for this is when you start to smell it strongly its done!) Meanwhile, cut or hand shred your roast beef into thin chunky pieces. Top with provolone and set aside. When veggies are done place on top of roast beef and cheese and place in microwave. Start your omelet, and while cooking microwave your filling until the cheese is gooey and melty. On the flip, add filling and fold; top with a little more cheese, if you please!

Master food taster Dalton was awake for the omelet today! HI Dalton!!

Not too many ingredients today...don't let that fool you into thinking there is less NOMS!

Chunky veggies... just the way PA ordered.

My meat looks so good I almost thought  professional snuck in!

This filling looks JUST as good out as it does in!

Just a whole lot of YES right now... yes....

If you can't appreciate this then you passed away and no one told you!

My review:

NAILED IT. Exactly the flavor I was shooting for. I think even Philly would be proud of this one! Veggies were perfect... meat was tender, cheese was melted to absolute righteousness. RAD people, just RAD.















Omelet and a Schmear

Happy New Year my friends and fans!!!  I am SO excited to start this one off right! And like every other 30 something Mom on the planet, I am in resolution mode big time. So there will be a few changes here for as long as health is my priority. Well a semi-priority. Maybe more of a an ideal at this point. I give myself two weeks...

Anyhoo, moving on! I will now be featuring the two egg omelet VS the three Egg omelet. Really there will be no difference in the recipe and you can adjust accordingly as well following my fail-safe tips HERE. By dropping just one egg you lose 70 calories, some cholesterol I guess and you have less room for delicious ass-enhancing filling. Every little bit helps I suppose. Not to say that I am going to do away with all the good fattening stuffs... just reduce the quantity by a little bit and add in a veggie here and there. I refuse to give up my butter though! Weight loss be damned if I can't have some butter!!!

Oh and I'm SO excited to announce that I was given a RAD gift... the Magic Bullet!!  SWOON! Me and my bullet still have some courting to do, but so far I am rather impressed! I will gladly share little tips and tricks I learn along the way!

Alright enough babbling!!  ONTO THE OMELET!!!

Omelet and a Schmear

Ingredients:

canned salmon
cream cheese
green bell pepper
fresh tomato
Havarti cheese
Basic Omelet

Open and drain salmon. Chop up your bell pepper and tomato according to preference. Using about tbsp cream cheese (softened) mix together thoroughly with desired amount of salmon creating a paste (I used the bullet!) Set aside. Add bell pepper to egg mixture and cook your basic omelet. On the flip, schmear your paste on the omelet and fold. Top with Havarti cheese and fresh tomato. Serve and NOMS!

All the things you need to make this beauty!

My new TOY!!

Crappy pic, but here is the basic omelet ready to mix.

Salmon Paste ready to  mix.

I felt the need to post ONE more pic of the bullet magic...

Yeah well, need a little more practice getting the textures right!

This is my official 2 egg omelet pan. Just the right size!

Again, I need some practice with the bullet. Chunky monkey.

Schmeared Omelet

Schmear perfection!

My review:

I made a few rookie mistakes with this one. I really should have sauteed the bell pepper first. It complimented well, but lacked the bold flavor I love. Also, I was a little skimpy with the salmon. I was a little afraid of overwhelming the omelet with a fishy flavor and played it down to much. it fought with the cream cheese rather than flowed. And finally, although I did enjoy the fresh flavor I would most certainly include green onion next time. It was just a little too dull.























Seat of my Pants Omelet

I woke up starving this morning...not terribly unusual but I was craving comfort food like NO other. Tuna Casserole, specifically. Yes, I am an odd duck, and it is not out of the realm of normal for me to whip up a casserole in  the wee hours of the morning. BUT Baby Dalton has had other plans since 5 am, so I didn't even get the chance to ponder breakfast until 9 am.  I opened the old fridge and just started pulling out all the things that looked good, quickly cooked up this little gem and quickly scarfed it down in anticipation of yet another infant outburst. Motherhood rules.

Seat of my Pant's Omelet

Stouffers Mac and Cheese
canned chicken
celery
onions
green bell pepper
Parmesan cheese
salt and pepper to taste
Basic Omelet

Chop up celery, onion and bell pepper to desired size. Place in pan, salt and pepper to taste and saute until they reach your desired consistency. Then add your chicken and saute with the veggies. When warmed, add the mac and cheese and Parmesan cheese, lower heat to medium low and allow to melt/warm up slowly. Set aside. Prepare basic omelet, add filling and fold. Sprinkle with a little more Parmesan and NOMS.

Saute your veggies and they will buy you Christmas presents! Yeah! REALLY!

The rest of the ingredients waiting patiently... GAWD I love Stouffers mac and cheese!

BGOK!  BOK BOK BOK!  Chicken in the pan!

I darn near lost this omelet to the evil scramble!!! am I losing my touch?

Oooh.. a little tear but no worse for the wear. NOMS.

My Review:

This was SO reminiscent of my favorite casserole I almost burst into tears when I took my first bite. I am really sorry that I keep forgetting the flavor value of celery... like an old childhood friend it brings everyone together for good times. I vow to bring celery back more often!

Back to Basics... Denver Omelet!

WHERE THE H-E-Double Hockey Sticks have you been JOEE?  HMMM??? What's your AWESOME excuse now? Alien invasion? Spending quality time with your toaster?  YES all of those thing!  Ummm... herm... ehhh.. *ahem*.. sure!! Actually, I am a Mom (yes, they let me reproduce!) and not JUST a Mom... a Mom to 3 boys. I don't think I need further explain.. that pretty much says it all! OK OK... maybe I was just a TEENSY bit over the omelet? No need for concern though... absence makes the heart grow fonder, indeed.

I am sure that if you have ever attended a breakfast at any American style restaurant you have seen the "Denver Omelet" on the menu. It is a classic... a universally accepted taste sensation. The beauty of the Denver omelet is in it's simplicity... ham, cheese, onions, potatoes, and green bell peppers. I was gonna rename it, make it my own. But I know I couldn't fool anyone... the Denver omelet is simply too popular. So enjoy this Western classic!

Denver Omelet

Ingredients:

green bell peppers

onions
ham
potatoes
salt and pepper to taste
olive oil
avocado
Basic Omelet

Chop up onion and peppers and potato to preferred size. Warm up about 2 tbsp. Olive oil in 12 inch skillet... add the veggies and brown until desired texture/taste (HINT: This omelet does well with a crunchier textured onion/pepper.)  Chop ham and place in pan with potatoes/onion/peppers. Stir until warmed and slightly browned. Set Aside. Prepare basic omelet, on the flip add cheese and filling. Fold, and top with hearty slices of avocado. YEEEHAWWW!!  Denver comes to life in your mouth!!

Ohh the Ham was forgotten... the Ham was crying.

 Oilve oil... it looks like ALOT more then I put in! I swear!

My weakness... the glorious avocado!!!

Move OVER Taters! Make room for my porky goodness!

WARNING: Disturbing images ahead!!!

As SURE as I share my success with you,  my reader, I must also share my failure. With a very very heavy heart I present to you this:

I know, I know. It broke my little 'ol heart. I have to tell myself that 1 out of 20 ain't too shabby... but still...

Well, it may not be a purdy Omelet Little lady, but you sure can make a ol' Cowpoke mighty happy!

Bow Chika WOW WOW!

Master Food Taster IN Training is a little upset his Avocado has been consumed! MORE NOMS PLEEZE!!!

My Review:

Tasty! Scrambly, but tasty! Classic flavor you cannot ever go wrong with!











Fresh View Omelet...Leftover Series #3

Ahhh... that's the ticket. After days of carbs and calories and all things hip enhancing, it's refreshing to cook something on the lighter side. By now, your turkey has lost it's luster and more than likely it's appeal. And that white meat that was barely edible to begin with has now dried out to point you cannot swallow it without a gallon of milk and prayer. The goal for today's omelet is to freshen your view of turkey and learn how to re-animate it in a healthy and moist way! Lucky for us turkey is very forgiving. You may find that this recipe is similar to my Chick-Chick Bean omelet, however I assure the taste is completely different thanks to the fresh, home canned tomatoes and fresh bell pepper and onions.

AND! I get to introduce to you my absolute favorite cheese ever, Muenster! Muenster is a softer, milder cheese in comparison to cheddar. It is a North American spin off of the french "munster" cheese. You can read all about the the history HERE.   It is soooooo smooth and sooooo dang good. But really not shreddable, so I wouldn't try if I were you. Thin slices will be just fine!

Fresh View Omelet...Leftover Series #3

Ingredients:

turkey (white meat)
Fresh canned tomatoes
bell pepper
onion
diced green chiles
garlic salt
chili powder
salt and pepper
Muenster cheese
black olives
corn
Basic Omelet

Chop onions and bell peppers and saute in small pan. Set Aside. Place fresh tomatoes with some juice into large skillet and heat on medium-high. Season as desired. Add chile's and continue to bring to simmer. Chop turkey to desired size and place in simmering tomatoes. Add corn and onion/bell pepper mixture. Cover and simmer until all juices have been absorbed, uncover and remove from heat. Slice your cheese. Prepare your basic omelet and when flipped lay cheese down, top with filling and fold. Top with sliced black olives.NOMS, the fresh way!

Fresh canned 'maters. If you don't have any, you are SOL till next summer... but I bet you are gonna be canning next year ;)

The color is not enhanced here... that is how bright and beautiful it really is.

All the ingredients swimming together in freshy-freshness.

*insert singing choir* AHHHAHHHAHHHAHHHHHH!!!!!

Edible and tasty Orange rind

Cooked down and ready to do it's job!

Overdoin' the cheese as usual... I cannot help myself!

It looks SO good... So good....



Like an Alien from Planet Breakfast seducing me with it's many eyes...

KITCHEN STAFF UPDATE:

Sous Chef Dalton has now begun an intensive 7 month training program to fill the NOW available position of Master Food Taster.

He is off to a great start... and the Omelet kitchen believes he has immense potential.

After nearly  a month of holding the Food Taster position, Everit has not even so much as taken a bite of one omelet. Therefore, he has been demoted to dishwasher. Everit is "thrilled about the new position" and feels it "suits his energy level better." We could not agree more, and applaud Everit for his positive attitude!





((((I am hereby removing tip of the day until I can think of more tips...)))

My Review:

The turkey was amazing... tender, melt in your mouth, and extremely flavorful. All the ingredients stood alone in their own right, yet came together in such an awesome garden fresh flavor! I feel alive again!