Cheese Omelettes Tavern Style

Title:
Cheese Omelettes Tavern Style

Yield:
3 Servings

Categories:
Breakfast,
Brunch




Ingredients:





     6 lg Eggs


   1/3 c  Beer


   1/2 ts Tabasco? sauce


     3 tb Butter or margarine


     3 tb Grated Parmesan cheese






 In a large mixing bowl, beat the eggs, beer and Tabasco sauce with a whisk


 only until blended, not frothy. In an 8-1/2" omelette pan over medium heat,


 melt 1 tablespoon of the butter. The pan is hot enough when a drop of water


 spatters in it. Pour 1/3 of the egg mixture into the pan. Place one hand on


 the pan handle, palm down, and move the pan in a back-and-forth motion.


 With the other hand, using a fork, stir the egg mixture in a circular


 motion, about seven times. Sprinkle the omelette with a tablespoon of the


 cheese. To turn out the omelette, place your hand on the handle with palm


 upward. Tip the pan and roll the omelette out onto a plate. Repeat twice


 with the remaining egg mixture. Serve with additional Tabasco sauce, if


 desired. From: The Tabasco Cookbook.


 


 NOTES : More than a decade ago, Rudy Stanish, "the Omelette King" would


 turn out hundreds of omelettes at a time for charity functions. He always


 added Tabasco pepper sauce to his egg mixture. Rudy also used beer as the


 liquid in his cheese omelette recipe, giving the eggs even more zip.


 Recipe by: The Tabasco Cookbook


 


 Posted to recipelu-digest by "Crane C. Walden" 
on Feb


 7, 1998