Three Egg Omelet

Omelets are so versatile, you may have a plain cheese one or interchange with a filling to your taste.
Basic Omelet
3 fresh eggs
1 Tbsp. water or milk
1/4 cup shredded cheese
or 2 slices (your
choice) Favorites:
sharp, cheddar,
smoked gouda,
parmesan, pepper jack,
Mozzarella, or cream
cheese.
Olive oil
Garlic powder to taste
Choice of filling
Saute’ choice of veggies with or without meat in hot olive oil. Use a non–stick frying pan or a chef’s seasoned pan. Be sure you turn the pan so the oil lightly covers the inside.

Season with fresh ground black pepper, red pepper, garlic, or herbs.

Favorite filling ingredients

Chopped onions, green onions, sliced celery, carrots, bell pepper, fresh fennel, mushrooms, chopped tomatoes, chopped cil-antro, basil, oregano, tarragon, or parsley.

Add leftover cooked meats, sandwich meat, leftovers, and mix in with choice of vegetables or herbs.

When filling is finished cooking, scoop it out of the pan with a sloted utensil to drain excess oil. Set aside.

Shred or thinly slice cheese.

Whisk the eggs, garlic powder, and water/ milk until foamy.

Heat pan with olive oil. Add egg mixture. Fold in the egg from the sides with a spatula to let all the egg mixture cover the pan. As soon as the eggs are no longer runny, add cheese and filling choices. Lift eggs off the side of the pan with a spatula and fold over filling. Continue to cook on low heat to warm through the center and melt the cheese. Pick up the pan and put plate right under it. Flip pan so omelet slides right on to the plate. Spoon salsa or your favorite sauce on top.

Quiche

Quiche is a quick, easy dish, which can be served for breakfast, lunch, or dinner with a few changes of ingredients. Be creative.
Basic Quiche
1 ready–made pie crust
4 eggs

¼ cup milk or cream
1 cup grated cheese
of your choice
¼ teaspoon salt
Any combination of the following
ingredients to suit
your taste:
Ham
Bacon
Sausage
Broccoli florets
Spinach
Asparagus
Tomato
Peppers – green, red,

yellow, or orange Herbs – cilantro, thyme,

rosemary, oregano –

again, your choice

Beat eggs until well– blended. Add milk, cheese, salt, and your choice of ingredients. Bake in a 350 degree oven until crust and top are lightly browned. Cool slightly before slicing.

Crustless Egg Custard Pie

Contributed by Pam Edwards

3 eggs
1–1/2 cups milk
1–1/4 cups sugar
1/3 cup flour
1 Tbsp. butter
1 tsp. vanilla

Dash of salt
Nutmeg (optional)

Mix all ingredients together with electric mixer. Pour into greased pie pan. Sprinkle with nutmeg if desired. Bake at 350 degrees for 35 minutes.