Omelets you'll flip for

These creations make a hearty breakfast—or lunch or dinner

Hash Brown Cheese Omelet
1 medium onion, chopped
½ cup green pepper, chopped
1 ¾ cups frozen cubed hash brown potatoes, thawed
Egg substitute equivalent to 8 eggs
¼ cup water
1⁄8 tsp. pepper
3 slices light process American cheese

In a large skillet coated with nonstick cooking spray, sauté onion and green pepper. Add potatoes; cook and stir over medium heat for 5 minutes or until heated through. In a bowl, beat egg substitute, water and pepper; pour over vegetables. As eggs set, lift edges, letting uncooked portion flow underneath. Just before eggs are completely set, place cheese slices over half of the omelet. Fold omelet in half and transfer to a warm serving platter. Yields 4 servings. Susie Gingerich, Clark, Mo.

 

 

Fluffy Omelet
3 eggs, separated
2 tbls. sour cream
2 tbls. mayonnaise
1 tbls chives, chopped
2 tbls. butter (or margarine)
½ cup grated cheddar cheese
Beat egg yolks until thick and lemon color. Add sour cream, mayonnaise and chives; continue to beat 1 minute. Set aside. Beat egg whites in a large bowl until soft peaks form. Fold in yolk mixture. Place butter in a 9-inch pie dish. Microwave on medium for 6 to 8 minutes or until set but still glossy on top. Turn dish a half turn halfway through cooking. Sprinkle with cheddar cheese. Microwave on medium  for an additional 30 seconds to 1 minute or until cheese is melted. Loosen edges of omelet from plate with a spatula. Fold omelet in half and slide onto a serving dish. Serve immediately. Yields one omelet. Miss Mary Miller, Clark, Mo.

 

Hearty Ham Omelet
3 tbls. butter, divided
1 cup fully cooked ham, diced
1 cup cooked potatoes, diced
¼ cup shredded cheddar cheese
1 tbls. milk
1 bacon strip, cooked, crumbled
4 eggs
2 tbls. water
¼ tsp. salt
Dash of pepper

½ tsp. prepared horseradish
In a 10-inch nonstick skillet, melt 2 tablespoons butter over medium heat. Add ham and potato; cook and stir until potato is lightly browned. Stir in the cheese, milk, horseradish and bacon, cook until cheese is melted. Remove and keep warm. In same skillet, melt remaining butter. In a bowl, beat the eggs, water, salt and pepper. Pour into skillet; cook over medium heat. As eggs set, lift the edges, letting uncooked portion flow underneath. When eggs are nearly set, spoon potato mixture over half of the omelet. Fold omelet over filling. Cover and cook for 1 to 2 minutes or until heated through. Yields 2 servings. Mrs. Chris Yoder, Clark, Mo.

 

 

Spanish-American Omelet
2 tbls. margarine
¼ cup green pepper, chopped
¼ cup celery, chopped
2 tbls. green onions, chopped
½ cup tomato sauce
2 tbls. margarine
6 eggs, beaten
1 ½ tbls. milk
½ tsp. salt
Dash of pepper
1 (4 oz.) cup shredded cheddar cheese.
Sauté vegetables in margarine Stir in tomato sauce, heat. Set aside. Melt 2 tbls. margarine in a 10-inch skillet over low heat. Combine eggs, milk and seasonings. Pour into skillet. Cook slowly. As egg mixture sets, lift slightly with a spatula to allow uncooked portion to flow underneath. Cover omelet with ¾ cup cheese. Fold in half; top with sauce and sprinkle with remaining cheese. Yields 3 to 4 servings. Betty Blanchard, Sheldon, Mo.

Chicken Noodle Omelet
5 eggs, beaten slightly
1 can concentrated chicken noodle soup
2 tbls. butter
Mix together egg and chicken noodle soup. Melt butter in omelet pan. When the butter begins to sizzle, add the eggs and chicken noodle soup. Reduce heat slightly. As the omelet cooks, lift it with a spatula letting the uncooked part run under until the whole omelet is creamy. Increase the heat to brown slightly underneath. Fold double and turn onto a hot platter. Mrs. Eli Miller, Clark, Mo.

Deluxe Ham Omelet
3 eggs
2 tbls. half and half cream
2 tbls. snipped fresh chives
½ tsp. garlic salt
1⁄7 tsp. pepper
1 tbls. olive or vegetable oil
½ cup fully cooked ham, finely chopped
2 tbls. green pepper, chopped
2 tbls. tomato, chopped
2 fresh mushrooms, sliced
2 tbls. shredded cheddar cheese
2 tbls. shredded mozzarella cheese

In small bowl, beat the eggs, cream, chives, garlic salt and pepper. Heat oil in a 10-inch non-stick skillet; add the egg mixture and cook over medium heat. As the eggs set, lift edges letting uncooked portion flow underneath. Sprinkle with ham, green pepper, tomato and mushrooms. When eggs are set, remove from heat and fold omelet in half. Sprinkle with cheese; cover for 1 to 2 minutes or until cheese melts. Yields 1 to 2 servings. Lori Gingerich, Clark, Mo.

Sausage Omelet
8 eggs
½ cup milk or water
1 tsp. salt
1⁄8 tsp. pepper
1⁄3 cup sweet peppers, chopped
1 cup fried, crumbled sausage
2 tbls. margarine
1⁄3 cup shredded cheese

Beat eggs slightly with milk or water and seasonings. Add chopped peppers and sausage. Melt margarine in skillet or frying pan, tilting pan to distribute margarine over bottom and sides. Pour egg mixture into pan and cook over low heat. As omelet cooks, lift edges with a spatula and tilt pan to allow uncooked portion to flow underneath. When almost done, sprinkle cheese over top. Continue cooking until omelet is set, then loosen edges with spatula. Crease omelet across the center and fold in half. Serve at once. Yields 4 to 6 servings. Liz Petersheim, Clark, Mo.

This month’s recipes were tested by the central district of The Missouri
Association for Family and Community Education.

Tomato recipes will be featured in the June/July/August issue of  Today’s Farmer.
To be eligible for consideration, your recipe must be received by  March 12. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive, Columbia, MO 65201. Or e-mail to:
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