Friday, August 3, 2012

Omelet

According to legend, when Napoleon and his army were traveling through the south of France they decided to rest for the night near the town of Bessieres. 


Napoleon feasted on an omelet prepared by a local innkeeper that was such a culinary delight that Napoleon ordered the townspeople to gather all the eggs in the village and to prepare a huge omelet for his army the next day.

On March 19, 1994, the largest omelet (1,383 ft) in the world was made with 160,000 eggs in Yokohama, Japan.

Breakfast recipes are also great for dinner.

Omelet
Copyright 2012, Christine’s Pantry. All rights reserved.

Ingredients:
2 eggs
1/8 cup diced ham
1 tablespoon green onions, chopped
1/8 cup cheddar cheese, shredded
salt and pepper, to taste
1/2 teaspoon water
1 tablespoon butter

Directions:
In bowl, combine eggs, ham, green onions, water, salt and pepper. Melt butter in skillet over low heat. Pour egg mixture in skillet. Sprinkle cheese. Cook until eggs are just set. Slide onto plate. Enjoy!

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4 comments:

  1. About once a week I make an omelet for dinner with extra egg whites and tons of veggies to make it a full meal but still healthy and light.

    ReplyDelete
  2. These are good anytime of the day.

    ReplyDelete
  3. I love omelettes, but I always mix my egg whites separately until slightly stiff before adding everything else. I find it makes them nice and light and fluffy. Have a great weekend Diane

    ReplyDelete
  4. I love eggs in any form and this is one of my favorite, yummy for breakfast and dinner.

    ReplyDelete

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