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    Omelet Lorraine

    Source of Recipe

    From "The Big Book of Breakfast" by Maryana Vollstedt

    Recipe Introduction

    "Swiss cheese and bacon give this omelet a classic flavor, inspired by the famous quiche Lorraine. Serve with fresh fruit compote."

    List of Ingredients

    ◦ 2 thick slices bacon, cooked and crumbled
    ◦ 3 tablespoons grated Swiss cheese
    ◦ 1 green onion, including some tender green tops, sliced

    ◦ 3 large eggs
    ◦ 1 tablespoon water
    ◦ ⅛ teaspoon salt
    ◦ Dash of ground nutmeg
    ◦ Dash of cayenne pepper
    ◦ 1 teaspoon butter
    ◦ Parsley sprigs for garnish


    To make the filling:
    In a small bowl, combine bacon, cheese, and green onion.

    To make the omelet:
    In a medium bowl, whisk together eggs, water, salt, nutmeg, and cayenne. Heat an 8-inch omelet pan or nonstick skillet over medium heat. Add butter and swirl to coat bottom of pan. When butter foams, pour in egg mixture all at once. Let set until edges begin to cook, about 20 seconds. With a spatula, gently lift edges of mixture and tip skillet to allow the uncooked egg mixture to flow underneath. Continue to do this until the top is almost dry, 3 to 4 minutes.

    Spoon filling over one half of the omelet. Fold the other side over to cover. Let stand for a few seconds to allow cheese to melt. Turn out onto a warmed plate. Garnish with parsley and serve immediately.

    Serves 1




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