Cheese Omelettes a la Suds
Yield
3 servingsPrep
5 minCook
5 minReady
10 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| ⅓ | cup |
beer
|
|
| ½ | teaspoon |
red hot pepper sauce
|
|
| 3 | tablespoons |
butter
|
|
| 3 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
|
|
| 79 | ml |
beer
|
|
| 2.5 | ml |
red hot pepper sauce
|
|
| 45 | ml |
butter
|
|
| 45 | ml |
Parmesan cheese
grated |
|
Directions
In a large mixing bowl, beat the eggs, beer and Tabasco sauce with a whisk only until blended, not frothy.
In an 8½ inch omelette pan over medium heat, melt 1 tablespoon of the butter.
The pan is hot enough when a drop of water spatters in it.
Pour ⅓ of the egg mixture into the pan.
Place one hand on the pan handle, palm down, and move the pan in a back-and-forth motion.
With the other hand, using a fork, stir the egg mixture in a circular motion, about seven times.
Sprinkle the omelette with a tablespoon of the cheese.
To turn out the omelette, place your hand on the handle with palm upward.
Tip the pan and roll the omelette out onto a plate.
Repeat twice with the remaining egg mixture.
Serve with additional Tabasco sauce, if desired.
