Tuesday, June 4, 2019



Recipe  -  Makes 13 omelettes

18 Eggs, lightly beaten
1/2 t. Salt
1/2 t. Pepper
1/2 t. Garlic Granules
1/2 t. Onion Granules
1 t. Smoky Paprika
7 T. Butter, each pat cut in half
6" to 8" non-stick frying pan

Preheat pan on medium heat. Beat all ingredients together well. drop 1/2 of a tablespoon of butter into pan and tip pan to cover. Pour 1/4 to 1/3 cup egg mixture into pan to just cover the bottom. When edges cook, draw them to center and tip pan to spill runny egg out to edges. cook about 1 minute and fold in half,then in half, again. Remove to a plate. Center may be a little soft but that's okay. Continue as before until egg mixture is all used up.Cool, wrap in waxed paper and freeze in an airtight container. To serve, nuke on speed defrost 45 to 90 seconds until hot on both sides, good with salsa and sour cream.

Cook until edges are a little dry, then draw them toward center and tip pan so runny eggs go out to edge. Cook about a minute more.

Fold in half and cook about 30 seconds. then, in half again and cook another 30 seconds.

Remove to a plate.

Let cool, wrap lightly in waxed paper and place in an airtight container to freeze. To serve, Nuke 45 to 90 seconds on Speed Defrost, until hot on both sides and serve alongside ham and pancakes or toast.

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