Table of Contents: BREAKFAST, EGGS, & CHEESE


Make the tomato toasties before beginning the omelet.


To make a really good omelet you must have patience.  It needs to cook so slowly that it is almost a “setting” process rather than a cooking process.  You must have the correct size, non-stick skillet for the number of eggs used.  The omelet should never “brown” on the

outside.  You must have enough butter in the skillet for the omelet to be able to be rolled or have both sides flipped inward.  So make one when time is not pressing (when would that be?).  All kidding aside, you can make a beautiful, scrumptious, perfect omelet, if you take

the time.


Tomato toasties;

You choose the number of toasties to serve.

Slices of party rye bread

Roma tomatoes, sliced thin

Butter or margarine



3 large eggs


Freshly ground black pepper

1 T. butter or margarine

2 green onions, thinly sliced w/green tops

1 tsp. minced green pepper

½ large Roma tomato

2 strips cooked bacon, crumbled

3 slices Swiss cheese






To make tomato toasties:

Toast the party rye until crisp; then butter and keep warm.


Put a small amount of butter into a skillet and let the tomato slices slowly grill, on both sides, until just before serving the omelet.  Sprinkle the grilled tomatoes with salt; then place a tomato slice on the top of each toast slice to serve.


To make the omelet:

Use a non-stick 12” skillet to make a 3 or 4 egg omelet.  Break the eggs onto a bowl; then salt and pepper the tops of the whole eggs in the bowl before beating them.   I find that I can more easily judge the amount of salt and pepper per egg using this method rather than

beating the eggs and then salting them.


Place butter in the skillet on the lowest setting possible to melt.  Coat the bottom of the skillet and up the sides of the skillet.  Remove from heat and set aside.


Prepare green onions, green pepper, tomato, and crumble the bacon.


Return skillet to the lowest heat possible and allow skillet to heat; then pour in the egg mixture.  Place the Swiss cheese slices on top of the still liquid egg mixture; then evenly sprinkle the three veggies and crumbled bacon on top of the cheese and eggs.


Using the lowest heat setting, allow the omelet to fully “set” and the cheese to melt. Note that the omelet will not be turned while cooking in the skillet.   When the omelet is completely “set” and cooked through; then begin to roll the flat omelet with a spatula into a rolled

omelet, or flip both sides toward the center to make a flat omelet.


Serve hot with the tomato toasties on the side.  Makes 1 or 2 servings.



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