Good Food

More Egg...cellent Recipes!

by Larry Kane

Fluffy Omelet
(Serves two)
Ingredients:

4 ea. large eggs
Salt & pepper
1 oz. heavy cream
2 oz. anything you like in an omelet (optional)
pan release spray or butter

Procedure:

Carefully crack eggs and separate the egg whites from the yolks.  Be certain that no yolk contaminates the egg whites or they will not whip.  Add salt & pepper to the yolks along with the cream and combine.  Next, whip the egg whites with a whisk or mixer until they just begin to become stiff.  Using a wide spatula fold in the yolk mixture until just combined.  Do not overmix or the whites will deflate.  Pour the mixture into a 12-inch non-stick or seasoned skillet pre-heated over medium heat.  Cook undisturbed for about five minutes.  Gently loosen the sides of the omelet using a small knife or spatula.  When the center of the omelet is no longer wet or runny, but not quite solid, add your optional ingredients, then fold the omelet in half using a large spatula.  After one minute turn the omelet over and cook another minute.  Serve on a warm plate with two forks.  Enjoy!

Quiche
(Yield = one pie = 8 pcs)

Ingredients:

1 ea. frozen pie crust, thawed
4 ea. large eggs
8 oz. heavy cream
salt & pepper
1-2 tsp. chopped fresh herbs, e.g. parsley, basil, thyme, etc.
¾ cup shredded cheese
1 cup cooked vegetables and/or other ingredients

Procedure:

Preheat oven 350 F.  In a large bowl combine eggs, seasonings, herbs and cream.  In the dough-lined pie pan arrange vegetables in an even layer.  Top with cheese.  Pour in egg batter.  Bake about 40 minutes, until batter has risen like a dome.  Remove from oven and cool on a rack.  Cut quiche only after it has cooled or it will slide apart.  Reheat in 250 F. oven before serving.