Omelet Bar

Omelet

We keep it simple. Repeat the following for making each omelet.

*2 Eggs, whisked with wire whisk in small bowl, add 1 teaspoon water, whisk until well combined

*In small non-stick frying pan, add 1 tablespoon olive oil and heat pan and oil for about 15-20 seconds. Add whisked egg mixture to pan and when the eggs are getting firm use a cooking safe rubber spatula and go around the edge of the omelet and repeat this as needed. When the top is a gooey consistency but not runny, flip over the omelet and cook for about 20 to 30 seconds or until done. You don’t want the omelet to turn brown.

*Layer each cooked plain egg omelet between pieces of wax paper to keep from sticking together, while keeping them warm on a warming plate until ready to serve.

Omelet Toppings

*Salsa
*Ham, cubed
*Bacon, cooked, cut into pieces
*Red Onions, minced
*Button Mushrooms, cleaned, chopped
*Small Zucchini’s, sliced and cut into small pieces
*Roma tomatoes, diced
*Bell Peppers, (Red, Yellow and Green) diced
*Turkey Pepperoni, chopped
*Grated Mozzarella or Cheddar Cheese

Layer omelet toppings as desired. Warm omelets in microwave if desired, but if you keep the eggs warm it works out well without extra warming.

Bacon

Options for cooking:

1 pound of bacon is about 16 slices, also depends on thickness of the bacon

*Pre-cooked Bacon, heated according to directions on package

*1 package Bacon, cooking in the oven on a cookie sheet with rack, place individual slices of uncooked bacon on rack and put in a pre-heated 400*F. oven and bake for 15-20 minutes. Repeat for more cooked bacon.

*In a pre-heated large cast iron skillet, using a splatter guard for less mess, on medium heat, cook about 6 pieces of bacon at a time, until almost crisp. Cut up some pieces of bacon for the omelets.