Rudy's cheese omelettes a la suds
Yield: 3 Servings
Ingredients:
- 6 lg Eggs
- 1/3 c Beer
- 1/2 ts Tabasco Pepper Sauce
- 3 tb Butter
- 3 tb Grated Parmesan Cheese
Instructions:
More than a decade ago Rudy Stanish the Omelette King would turn out hundreds of omelettes at a time for charity functions. He always added Tabasco pepper sauce to his egg mixture and over the years he cooked a bunch of omelettes for us on many occasions. Rudy used beer as the liquid in this cheese omelette recipe giving the eggs even more zip. ~------------------------------------------------------ ~----------------- In a large mixing bowl beat the eggs beer and Tabasco sauce with a whisk only until blended not frothy. In an 8-1/2" omelette pan over medium heat melt 1 tablespoon of the butter. The pan is hot enough when a drop of water spatters in it. Pour 1/3 of the egg mixture into the pan. Place one hand on the pan handle palm down and move the pan in a back-and-forth motion. With the other hand using a fork stir the egg mixture in a circular motion about seven times. Sprinkle the omelette with a tablespoon of the cheese. To turn out the omelette place your hand on the handle with palm upward. Tip the pan and roll the omelette out onto a plate. Repeat twice with the remaining egg mixture. Serve with additional Tabasco sauce if desired. Frrom: The Tabasco Cookbook. Typed by Syd Bigger.
