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This recipe for EGGS ~ EMERILLíS OMELETS, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Monday, September 29, 2008


5 eggs
1/4 c. milk
1 T. olive oil
1/4 c. yellow onion, thinly sliced
1/4 c. bell pepper, chopped
1/4 c. bacon, cooked and crumbled
1/4 c. Italian sausage, cooked and crumbled
1 T. garlic, minced
1/2 tsp. salt
1/4 tsp. white pepper
1/4 c. cheddar cheese, shredded

In a medium bowl, combine eggs and milk. Whip until combined. Season with half of the salt and pepper. Heat a 14-inch nonstick sautť pan over medium heat. Add the olive oil. Add the onions and bell peppers and cook until soft, approximately 3 to 4 minutes. Add the garlic, sausage and bacon and cook an additional 2 minutes. Add the eggs to the pan.

Using a plastic spatula, gently scrape the bottom of the pan to evenly distribute the cooking egg. Cook for 3 to 4 minutes or until the egg begins to firm. Add the cheese and the remaining salt and pepper. Gently fold the omelet over to make a half moon. Lower heat to low setting. Cook an additional 2 to 3 minutes, turning once. Serve immediately with hot sauce.




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