Well, kind of an omelette – maybe an open-face omelette… Yeah, that sounds culinary – an open-face omelette.

Three beaten eggs and a big slab of Muenster (with Jalapeño) cheese:



The cheese is now mostly melted:



Now on a plate with salt, black pepper, and a spiral of Cholula Green Pepper hot sauce:



It was tasty! First time I made this, so all was guesswork, but my guesses were pretty good.

I usually use my nonstick aluminum pan for eggs, but it’s only 8”, and I wanted the eggs to spread out more, so I used my cast iron pan instead. It’s ~10-1/4” side-to-side, across both of its anti-drip flanges.

Damn that cheese looks awesome!
I need to find some for my morning omelette.

I hate eggs, but I would probably enjoy that omelette.

Damn!! That looks awesome ! Stolen for my next adventure in the kitchen!

I too make open-faced omlettes like you have pictured. I dont eat too much cheese, so, instead, I put in finely diced onions, finely diced green and red peppers and chopped spinach leaves. Your picture is real good, BTW.

Looks good!

And you didn't invite me over for breakfast?


Well I would probably keep it all to myself too.

Looks good.

That looks awesome. I think I'll try it with Pepper jack cheese and like 'sidss1' I will add onion and green peppers and maybe some sliced mushrooms as well. Since Cholula Green Pepper hot sauce has become my favorite hot sauce I'll add that as well.

Jim

Looks great. Similar to 'fritata'.

No protection?

A little egg with your cheese?

Where’s the bacon?

I seem to remember bacon is required when I signed the membership waiver years ago.

quote:

Originally posted by OKCGene:
Where’s the bacon?

I seem to remember bacon is required when I signed the membership waiver years ago.

Yep, the standard bacon waiver clause.... looks delicious!

quote:

Originally posted by signewt:
Looks great. Similar to 'fritata'.

Thanks for that. I didn’t know of the term 'fritata'. Just googled it – looks interesting.

We been making a Spanish Omelet recently - love them.

My first open face cheese omelette (in my OP), was so good that I began making more, but I’ve changed my cooking methods:
* Nonstick 8” Bialetti Ceramic Pro instead of my cast iron pan.
* I put the pan in my Breville Smart Grill, provisioned with two flat plates, instead of putting it on the cooktop. Both the top and bottom plates heat, and the top plate sits flat on the rim of the Bialetti, forming a micro oven to bake the eggs.

And I’ve tried different cheeses: #1 was Muenster, #2 was Blue Stilton, and #3 was Laura Chenel Garlic & Chive Goat Cheese:


Three beaten jumbo eggs and the goat cheese in the Bialetti, ready for cooking:


Now in the Breville. 10 minutes at 320 °F:


Done! And a pleasant surprise – the eggs foamed up, making for a delightfully fluffy omelette. I think that was because I beat Cholula Green Pepper hot sauce into the eggs, adding moisture:


On the plate, and sampled:


And, dang! It was soooo good! The best egg dish that I’ve ever eaten, anywhere. I’ll be making more of these and won’t change a thing – I can recognize perfection when it smacks me in the mouth.

Still no bacon???

Mister, you keep this up, you're going to be on double secret probation!





Link to original video: https://youtu.be/Y0cF2piwjYQ


(looks pretty good).

nicely done, thanks for the photos.

I love goat cheese but it gives me the runs.
And I've never been able to get any blue cheese down without gagging it back up.

But the rest looks great!
re: "fluffy"

that's why I like to use the old egg beater to fluff into max volume. Using fork doesn't accomplish the goal I'm after.

Like your explorations here.

Looks good but I am not seeing any bacon or protection.

Yup... frittata!
https://sigforum.com/eve/forums...490074074#5490074074