RECIPES
10
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Fluffy Cheese & Potato Omelettes
2 T. butter
1 shallot, finely chopped
2 med. potatoes, cooked and thinly sliced
2 large eggs, separated
1/4 tsp. Italian seasoning
3 T. cheese (Monterey Jack or Cheddar), finely grated
salt & pepper
1. Heat the butter in the pan over a medium setting until slightly foaming.
Add shallots and saute until they begin to soften and lightly brown.
2. Make a layer of potatoes in the pan and continue cooking, shaking the
pan gently from time to time, until potatoes are hot.
3. Increase heat to high (6-7).
4. Beat together the egg yolks, herbs, cheese and some salt and pepper.
5. In a separate bowl, beat the egg whites until they are stiff.
6. Fold about half of the whites into the yolk mixture. Blend well. Fold in
the remaining egg whites. Pour this mixture into the skillet and quickly
spread it over the potatoes.
7. Cook for 2 to 3 minutes, until the bottom is set and lightly browned. The
top will still be wet and runny.
8. Slide the omelet onto an oven-safe pan under a hot broiler and cook
until the top puffs up and is pale golden brown.
9. Using a spatula, and keeping the omelette the same side up, slide it onto
a serving plate. Serve immediately.
Serves 1-2
