A small and spicy morning groove
You need a well-preheated pan to make these small but
overstuffed omelets. Here’s the recipe:
What you will need:
1 cast-iron skillet
Non-stick cooking spray
1 serving plate
1 medium-sized bowl
1 metal spatula
1 cup left-over chili
1 cup cheddar cheese, shredded
¼ cup green onion, thinly sliced
4 whole eggs, beaten
¼ cup milk
Pinch of salt and pepper to taste
Cooking and Directions:
Heat skillet on medium-high heat for 3 to 5 minutes. Generously grease bottom of pan with
Non-stick cooking spray. Make sure pan
is HOT! Pour out a small sphere (3 to 4
inches in diameter) of beaten egg mixture.
Let egg cook through as much as possible. This forms the omelet’s wrap.
Spoon and spread 1 to 2 tablespoons of
leftover chili on one half of egg circle.
Sprinkle cheddar cheese and green onion over chili. Next, take metal spatula and lift and fold
omelet’s clean side as shown. Firmly
press down egg flap for 10 - 15 seconds to secure omelet’s shape. Repeat process to make more
mini-omelets. Serve immediately.
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