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-F10-
RECETTES
OMELETTEÀ
LAMODE
DEDENVER
125
mL
ded
ésd
eja
mbo
ncu
it
3œ
ufs
50
mL
dep
oivr
on
vert
,h
ach
é
30
mL
d’ea
u
50
mL
det
ran
che
sd
ech
am
pign
ons
frai
s
0,5
mL
des
el
1o
ign
on
vert
,co
upé
en
ron
dell
es
Poin
ted
eca
yen
ne
15
mL
deb
eur
reo
ud
em
arg
arin
e
75
mL
(30
g)d
ech
edd
arr
âpé
en
fila
men
ts
Rég
lez
la
poê
le
à1
50
°C/
300
°F.
Fait
ess
aut
erl
eja
mbo
n,l
ep
oivr
on,
l’o
ign
on
etl
es
cha
mpi
gno
nsd
ans
le
beu
rre
pen
dan
t2
min
ute
s,e
nre
mua
nts
ouv
ent
.Ét
alez
uni
for
-
mém
ent
les
lég
um
es.
Bat
tez
les
œuf
s,
l’e
au,
le
sel
et
le
cay
enn
e;
ver
sez
sur
les
lég
um
es,
dan
sla
poê
le.
Cou
vre
ze
tfa
ite
scu
ire
4m
inu
tes
ou
jus
qu’
àce
que
les
œuf
s
pre
nne
nt.
Sau
pou
dre
zd
efr
om
age
,re
met
tez
le
cou
ver
cle
etp
rol
ong
ezl
acu
iss
on
de
2m
inu
tes
.P
our
ser
vir,
cou
pez
l’o
mele
tte
en
deu
xp
uis
rep
liez
cha
que
moi
tié.
Ret
ire
zd
ela
poê
le
ave
cu
ne
spa
tul
ela
rge
.
ŒUFSENDIMANCHÉS
AUJAMBON
15
mL
deb
eur
reo
ud
em
arg
arin
e
2œ
ufs
50
mL
d’oi
gno
n,h
ach
é
125
mL
ded
ésd
eja
mbo
ncu
it
30
mL
def
arin
eto
utu
sag
e
125
mL
d’ép
ina
rds
frai
s,h
ach
és
50
mL
del
ait
200
mL
(90
g)d
esu
iss
erâ
pée
nfil
am
ents
Rég
lez
la
poê
le
à1
50
°C/
300
°F.
Fait
esf
ond
re
le
beu
rre
ets
aut
erl
’oi
gno
np
our
le
ram
ollir
,e
nvir
on
2m
inu
tes
.R
ése
rve
zl’o
ign
on.
Com
bin
ezl
afa
rin
e,l
ela
ite
tle
sœ
ufs;
bat
tez
pou
rb
ien
méla
nge
r.V
erse
zd
ans
la
poê
le.
Cou
vre
ze
tfa
ite
sc
uire
2m
inu
tes
.
Rép
arti
sse
zl
ej
am
bon
,l
es
épi
nar
ds
et
l’o
ign
on
sur
les
œuf
s.
Sau
pou
dre
zd
e
fro
mag
e,c
ouv
rez
et
fait
es
cui
re
2m
inu
tes
.C
oup
ez
ave
cs
oin
pou
rf
aire
qua
tre
poi
nte
sq
ue
vou
sd
isp
ose
rez
dan
sle
plat
de
ser
vice
.
-E10-
DENVER OMELET
1
⁄
2
cup diced, cooked ham
3 eggs
1
⁄
4
cup chopped green bell pepper
2 tablespoons water
1
⁄
4
cup sliced fresh mushrooms
1
⁄
8
teaspoon salt
1 green onion, sliced
Dash cayenne pepper
1 tablespoon butter or margarine
1
⁄
3
cup (1-ounce) cheddar cheese, shredded
Set skillet temperature to 300°F/150°C. Add ham, green bell pepper, mushrooms,
onions and butter. Sauté 2 minutes, stirring frequently. Arrange vegetables in an
even layer. Lightly beat eggs with water, salt and cayenne pepper; pour egg mixture
over ham and vegetables. Cover and cook 4 minutes or until eggs are set. Sprinkle
with cheese, cover and cook additional 2 minutes. To serve, slice omelet in half then
gently fold each part in half. Lift omelets from skillet with a wide spatula.
HAM AND EGG FAVORITE
1 tablespoon butter or margarine
2 eggs
1
⁄
4
cup chopped onion
1
⁄
2
cup chopped cooked ham
2 tablespoons all-purpose flour
1
⁄
2
cup chopped fresh spinach
1
⁄
4
cup milk
3
⁄
4
cup (3-ounces) Swiss cheese, shredded
Set skillet temperature to 300°F/150°C. Add butter and melt. Add onions and sauté
until onions are tender, about 2 minutes, remove onion from skillet and set aside.
Combine flour, milk and eggs; beat lightly to blend. Pour egg mixture into pan.
Cover and cook 2 minutes. Arrange ham, spinach and cooked onions evenly over
eggs. Sprinkle cheese evenly over top. Cover and cook additional 2 minutes. Gently
cut into four pie-shaped wedges. Lift each wedge onto serving plate.
RECIPES