Recipes by Arlene » Omelet

24-Hour Egg Omelet

Arlene — Thu, 05 Nov 2009 12:00:00 +0000

This recipe comes from the Lazarus Restaurants cookbook. The Lazarus Restaurants were located in Columbus, Ohio and are no longer in business.

1 Tbsp. margarine, melted
8 slices white bread, cubed
4 cups Cheddar cheese, shredded
4 cups Swiss cheese, shredded
5 eggs, slightly beaten
2 cups milk
½ tsp. dry mustard

Prepare the day before.

Melt margarine in 9 x 12 inch baking pan. Trim crust from bread before cutting into cubes. Layer on top of margarine. Top first with Swiss cheese; then Cheddar cheese. Mix eggs, milk and dry mustard. Pour over cheese. Cover with foil and refrigerate overnight.

Bake next day at 325 degrees for one hour. Remove foil for last 15 minutes.

Yield 8-10 servings.

Julia Child making an omelet

Steve — Fri, 04 Sep 2009 14:37:40 +0000

Classic Julia Child on making an omelet!

Ziploc Omelet

Arlene — Tue, 25 Aug 2009 21:25:44 +0000

This works great! Good for when all your family is together. The best part is that no one has to wait for their special omelet. Have guests write their name on a quart size Ziploc® freezer bag with a permanent marker.

2 eggs for each omelet
Choice of fillings which can include:
Ham
Cheese
Onions
Tomatoes
Hash browns
Salsa
Peppers
Salt & Pepper

Crack two eggs into the freezer bag (not more than two!) and shake to combine them. Each guest adds their fillings of choice to their freezer bag and shakes. Make sure to get all air out of the bag before zipping closed. Place bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water. Open bags and omelets will roll out easily.