19 November, 2008
Things to Add to OmeletsTags: eggs
Brown eggs taste no different from white eggs. Rhode Island Red hens give you brown eggs … the older the hen, the darker the egg.
Creamed or plain chipped beef;
Crumbled, crisp bacon bits;
Strips of thinly sliced ham or bologna (fried);
Fried minced onions, scallions, green peppers, pimentos;
Creamed or sauteed mushrooms;
Minced leftover vegetables (especially spinach) or meat in a thick cream sauce;
Freshly grated Gruyere, Swiss, Parmesan, Romano, or cheddar cheese;
Chopped fresh herbs: chives, parsley, chervil, tarragon, or thyme;
Flaked cooked fish (minus skin and bones), leftover or canned;
Minced lobster, crab, or shrimp;
Chopped canned anchovies …
Really, though, the possibilities are endless, provided its cut up very fine and, aside from the fresh herbs, precooked.
What’s inside your favorite omelet?