"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet


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This recipe for EMERILLíS OMELETS, by , is from Perrysburg Moms Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Philabaum
Added: Monday, September 29, 2008


3 large eggs
Ĺ tsp. Essence (Emerillís brand, sold in grocery stores)
ľ tsp salt
1/8 tsp. fresh ground pepper
pinch cayenne pepper

Whisk in bowl. Melt 4 tsp. unsalted butter over medium high heat. Add egg mixture, stir lightly until just set on bottom. Sprinkle other ingredients across the top.

ľ c. ham
ľ c. shredded cheddar, plus 1 T for later use
2 T onion, chopped
1 T. green pepper, chopped
1 T. red pepper, chopped
1 T. green chilis, chopped
1 T. sour cream
Mix and sprinkle across eggs in pan..

Shake pan to loosen edges of eggs. When completely set, click wrist and flip 1/3 omelet over toward center. Turn on plate and garnish with reserved cheddar cheese and scallions.




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