 Eggstra Special Omelets for Two
Makes 2 servings
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Image © Publications International, Ltd.
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Eggstra Special Omelets for Two
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Ingredients
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6
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eggs
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3
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tablespoons half-and-half, light cream or milk
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1/4
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teaspoons salt
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1/8
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teaspoon ground black pepper
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2
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tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread, divided
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Special Omelet Fillings*
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*Fillings are for 2 omelets.
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In small bowl, with wire whisk or fork, beat eggs, half-and-half, salt and pepper; set aside.
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In 8-inch nonstick skillet, melt 1 tablespoon I Can't Believe It's Not Butter!® Spread and add 1/2 of the egg mixture. With spatula, lift set edges of omelet, tilting pan to allow uncooked mixture to flow to bottom. When omelet is set and slightly moist, add desired Special Omelet Filling. With spatula, fold omelet and cook an additional 30 seconds. Repeat with remaining 1 tablespoon I Can't Believe It's Not Butter! Spread and egg mixture.
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Springtime Asparagus Omelet Filling
In 10-inch skillet, melt 2 tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread over medium-high heat and cook 1/4 cup chopped shallots or onions until tender. Add 1-1/2 cups cut-up asparagus and salt and ground black pepper to taste. Cook until asparagus is tender. Spoon into omelets, then evenly sprinkle with 1/4 cup grated Parmesan cheese.
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Western Omelet Filling
In 10-inch skillet, melt 1 tablespoon I CAN'T BELIEVE IT'S NOT BUTTER!® Spread over medium-high heat and cook 1 cup chopped bell pepper, 1 cup diced potatoes, 1/2 cup chopped onion and salt and ground black pepper to taste, stirring occasionally, until vegetables are tender. Spoon into omelets.
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Florentine Omelet Filling
In 10-inch skillet, melt 2 tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread over medium-high heat and cook 1/4 cup chopped shallots or onions until tender. Add 4 cups baby spinach leaves and cook, stirring occasionally, until wilted. Stir in 1/2 cup chopped prosciutto (optional) and ground black pepper to taste. Spoon into omelets, then evenly sprinkle, if desired, with 1/2 cup crumbled goat cheese.
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Salmon Omelet Filling
Fill omelets with 2 thin slices smoked salmon, 2 tablespoons chopped red onion, 2 teaspoons chopped drained capers, 1/4 cup cream cheese and salt and ground black pepper to taste.
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Fresh Tomato-Basil Omelet Filling
Fill omelets with 2 chopped plum tomatoes, 2/3 cup chopped fresh mozzarella cheese, 4 fresh basil leaves, cut in thin strips, and salt and ground black pepper to taste.
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Fiesta Omelet Filling
In 10-inch skillet, melt 2 tablespoons I CAN'T BELIEVE IT'S NOT BUTTER!® Spread over medium-high heat and cook 1/2 cup chopped onion until tender. Add 1 cup drained canned black beans, 1/4 cup chopped green chilies and salt and ground black pepper to taste; heat through. Spoon into omelets, then evenly sprinkle with 1 cup shredded Monterey Jack or Monterey Jack cheese with jalapeño peppers (about 4 ounces).
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© Unilever
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Printed
from fbnr.com
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