I bought a nice hunk of jalapeño Muenster to make a cheese sandwich for my lunch today. But now I remember a jalapeño Muenster omelette that I made a while back. It was danged good, so now I’m rethinking my lunch plan. Some photos of that omelette:

Three beaten jumbo eggs and cheese in the pan:



Muenster melts as well as American cheese, but has more character:



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



BTW – I buy half gallon bottles of Cholula Green Pepper and put some into an old French’s mustard bottle for convenient dispensing.

I think I would have gone with a grilled cheese. It looks pretty good for an omelette, but you can’t beat a good grilled cheese.

You didn’t fold the omelette?

Looks magnificent either way. Thanks for the tip on handy squeeze bottle use. While a fan of the green, I've developed a taste for 'slap ya momma' cajun salt as handy alternative.

You didn't fold the omelette over...

You could fold that bad boy up and slide it between some good home made bread!

quote:

Originally posted by Flash-LB:
You didn't fold the omelette over...

It's an open face omelette. I'm more disappointed by the lack of sausage, or ham, or onions, or mushrooms...

^^^^^
Or crab meat or shrimp. And yes...I'm in the "you didn't fold it?" crowd.


p.s. still looks good...kudos!

Jalapeno Muenster sounds good. I'll have to give that a try.

quote:

Originally posted by flesheatingvirus:
You didn’t fold the omelette?

I don't fold unless I need room on the plate for bacon.

quote:

Originally posted by FiveFiveSixFan:
Jalapeno Muenster sounds good. I'll have to give that a try.

quote:

Originally posted by flesheatingvirus:
You didn’t fold the omelette?

I don't fold unless I need room on the plate for bacon.

How could you possibly not need room for bacon? I understand, there's none left by the time the omelet is on the plate, but in that case you are not cooking enough bacon!

quote:

How could you possibly not need room for bacon? I understand, there's none left by the time the omelet is on the plate, but in that case you are not cooking enough bacon!

Good point! I'll have to work on that.

Holy moly you like a lot of cheese! That looked like about 3/4 of a pound there

quote:

Originally posted by architect:

quote:

Originally posted by FiveFiveSixFan:
Jalapeno Muenster sounds good. I'll have to give that a try.

quote:

Originally posted by flesheatingvirus:
You didn’t fold the omelette?

I don't fold unless I need room on the plate for bacon.

How could you possibly not need room for bacon? I understand, there's none left by the time the omelet is on the plate, but in that case you are not cooking enough bacon!

Absolutely. Needs a LOT more bacon.

Try sautéing green onions, diced jalapeño, before pouring in the egg, then some diced tomato.

I had a guy in yesterday to do some work on my kitchen ceiling, so I was pressed for time and went with the easy to make sandwich.



On German-baked Mestemacher pumpernickel. Plus Thumann’s Düsseldorf mustard and black pepper. Lordy, I like cheese!

BTW – Thumann’s is better known for deli meats, but they also offer several condiments. The Düsseldorf mustard has tasty spices, and less vinegar than French’s. And note that I put a French’s mustard cap on it – much cleaner dispensing than its original cap.

quote:

Originally posted by erj_pilot:
^^^^^
Or crab meat or shrimp. And yes...I'm in the "you didn't fold it?" crowd.

Well there's always a scramble. This with cheese and finely diced tomatoes and onion.

An unfolded omelette is just unscrambled eggs.

You might as well just cut a slice of pulled pork!