[wiredfoxterror]

I just "rediscovered" my cache of recipes from Peter Neuman. A few are regular staples in my house. Peter Neuman is a legend on the Somersize boards. He was 17 and in culinary school when he lost over 135 pounds. I am going to share these with you as I know you will enjoy them. He even makes pork rinds palateable!

CLOUD 9 OMELETTE

A scrumptious twist on the classic omelet. Large and puffy as a cloud, hence the name, this extraordinarily fluffy omelet almost melts in your mouth. Sprinkle with a few slices of mild sausage, and some grated cheddar and mozzarella cheese, and OH MY! A perfect breakfast to start a perfect day.
Serving Size: 1 person with a big appetite
Preparation Time: 25 minutes
Ingredients:
3 eggs, room temperature
salt and pepper to taste
1 tablespoon butter
1/4 cup shredded mozzarella cheese
1/4 cup shredded cheddar cheese
12 thin slices of your favorite sausage
1/2 tomato, cut into small cubes

Directions: Preheat oven to 325 Degrees Fahrenheit. Warm the eggs to room temperature (Do this by either leaving eggs on counter for two hours or placing eggs in a bowl of warm water for 10 minutes). Separate egg yolks from egg whites, placing egg whites in medium sized bowl. Set aside egg yolks. Add pinch of salt to egg whites. Beat egg whites with an electric mixer on low speed until thick and frothy. Then increase speed to high and beat until shiny and stiff peaks form, being careful not to over beat (egg whites are over beaten if they are very dry). Add pinch of pepper to egg yolks. Fold egg whites into egg yolks.
Heat large skillet or frying pan over medium heat on stovetop for two minutes (try using a frying pan that has low sides, as it will be easier to slide out omelet. If you only have a frying pan with high sides, it will still work, you just have to be extra careful) Melt one tablespoon butter in the frying pan. Pour in egg mixture. Spread evenly throughout pan, being careful not to spread too thinly. Cook, uncovered, for ten minutes, until omelet has congealed and set. Omelet should be brown on the bottom and move around on the surface of the frying pan when gently shaken. Grease a cookie sheet with one tablespoon butter. Gently slide omelet onto cookie sheet, being careful not to break the omelet. Place in oven and cook for five minutes. Add tomato, sausage and cheddar cheese over one side of the omelet. Cook until omelet is puffy and the egg whites on the top of the omelet are dry, about 5-7 minutes. Fold half of the omelet over the toppings by gently sliding a spatula under the omelet and lift one half over the other half of the omelet. Alternatively, you can serve the omelet open faced, without folding it. Slide out onto a plate. Serve and enjoy.!
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Foxye
Started Somersizing 01/03 - 230/165/165
A smile is a curve that sets everything straight.


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