Food Labs Fancy Omelet

Filling options: - [ ] Young cheeses of all kinds (I like cheddar, Jack, blue, feta, Gruyère, Brie, and goat cheeses): Grate or crumble. If using in conjunction with other cooked ingredients, toss with them in a small bowl after parcooking them; the residual heat will help start the melting process. - [ ] Hard grating cheeses like Parmigiano-Reggiano, Cotija, and Pecorino Romano: Grate on a Microplane and add to the raw eggs. - [ ] Cured meats like sausage, ham, and bacon: Cut into ½-inch pieces or nuggets and parcook in butter (let bacon cook in its own fat) until crisp on the edges and well browned. - [ ] Firm vegetables like onions, shallots, bell peppers, and hot peppers: Dice and soften in butter. - [ ] Tomatoes: Dice, salt, and drain. - [ ] Tender leafy vegetables like spinach and arugula: Sauté in butter, with a bit of minced garlic if desired. - [ ] Tender squashes like zucchini and summer squash: Sauté in butter. - [ ] Asparagus: Cut into ¼-inch slices on the bias and sauté in butter. - [ ] Scallions: Thinly slice whites and sauté in butter; thinly slice greens and incorporate into the filling or reserve for garnish. - [ ] Mushrooms: Slice thin and sauté in butter until the moisture has evaporated and the mushrooms are well browned. - [ ] Herbs: Add directly to the raw eggs.

Unbalanced

% Daily Values based on a 2,000 calorie diet