German Omelet
OK breakfast fans - here ya go! This yummy omelet recipe was inspired by (stolen from) the Omelet Shop & Bakery in Traverse City, Mi. Be sure to stop by if you are in town and try one of the originals. This fellow is like starting your day with a four course meal, but won't weigh you down - too much.
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Ingredients: |
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Omelet |
Filling |
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3 Eggs |
Hash Brown Potatoes |
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2 Tablespoons water |
Julienne Sliced Polish Ham |
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Salt & Pepper to Taste |
Sour Cream |
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Chopped Chives |
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Getting Started
2. Prepare a generous pile of Hash Brown Potatoes. I usually open a bag or Ore-Ida regular old shredded, but take your pick. Finish cooking and have on standby.
3. Have some Sour Cream and Chives ready.
4. Start Omelet by adding water to 3 Eggs in a mixing bowl. Whisk vigorously to blend air into the mix - this will keep your omelet light and fluffy!
5. Preheat a lightly buttered 10" non-stick omelet pan at just under medium heat. The eggs should softly sizzle as you add them to the pan. |
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6. Work the omelet, gently lifting the raw egg from the center of the pan to allow the liquid on top to seep onto the pan and cook thoroughly. When the edges just start to pull away from the pan, I like to finish cooking in the oven set to Broil for a half a minute or so just to cook off the top surface. |
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Putting it all together 7. Slide (hopefully) the finished omelet onto a plate and add the filling. Add all the goodies to 1/2 of the omelet as we will fold over the top when we are finished with the goodies. Start with some Hash Browns then add the Sour Cream, Ham and Chives. You can also add a little salt & pepper if your are so inclined. 8. Fold over the top half and garnish with some dollups of Sour Cream dusted with more Chives and cracked black pepper. |
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| You saw the finished plate at the top of the page - this is what happens next! Bryan doing what he does best. | |
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