118 garlic cheese omelet Recipes

mascarpone, chives, chopped, garlic clove, minced (optional), rosemary , to taste (optional), sage , to taste (optional), free-range eggs, separated, cream, sea salt , to taste, fresh ground black pepper , to taste, butter, preferably unsalted, parmesan cheese, finely grated, cheddar cheese, grated, extra parmesan cheese, finely grated, to serve

egg substitute, shredded parmesan cheese, divided, dried oregano, garlic powder and pepper, sliced zucchini, diced sweet red pepper, bacon strip, cooked and crumbled, shredded cheddar cheese

cream cheese, softened, sour cream, lemon juice, dried parsley flakes, salt, garlic powder, white pepper, dried dill, eggs, water, white pepper, olive oil, butter or 1 tbsp margarine, chopped green onions

here are the basics of making an excellent cheese fondue , the proper way (or at least the lindysez way)., use good cheese , i use half emmental swiss and gruyere, grate them up and toss them with some salt and a good amount of pepper. let them sit out at room temp so they melt better . cut your bread (good french bread, but not sourdough) into bite sized pieces making sure to have crust on each piece. let those sit out for a while too so they aren tsp too soft., cheese that you use , you are going to use 1 3/4 cups of a dry white wine, such as a fume blanc, a california sauv blanc (don tsp use a new zealand 1 as most are too grassy) or a pouilly-fume. when you are ready to make the fondue, rub the pot with a clove of garlic (we like garlic, so we leave the clove in, but you don tsp need to); then place over a medium heat and add the wine. when the wine comes to a simmer, start slowly adding the cheese, sprinkling in a handful at a time, allowing each addition to melt (my dad said you always have to stir in the same direction, in a figure 8 motion, it works. if you stir in a circle you will end up with a big glop of cheese in the middle of a pot of wine, the figure 8 is key); keep adding until you have a nice thick sauce, then add a splash of kirsch and a pinch of nutmeg. put over a burner to keep it bubbling, and stir often when you dip your bread., a lb of cheese is enough for 4 people; or more if you are serving other things. and the amounts are guesstimates. i almost always grate too much cheese, so only add as much as you need to get the right consistency ; when you dip a piece of bread into the fondue, you want a nice coating of cheese and for the bread to absorb the wine. that s what it s all about, cheese, wine and bread. so use the best you can of each ingredient. and any left over cheese makes for a mighty good ham and cheese omelet.

tomato, chopped, green onion, chopped, canned kidney beans, coarsely chopped, garlic clove, minced, chili powder, celery salt, worcestershire sauce, vegetable oil, divided, eggs, salt, shredded mozzarella cheese

chopped fresh tomato, green onion, chopped, kidney beans, rinsed and drained and coarsely chopped, garlic clove, minced, celery salt, chili powder, worcestershire sauce, canola oil, divided, eggs, salt, shredded part-skim mozzarella cheese

chopped mushroom, cheese, eggs, milk, butter or 1 tsp margarine, chopped onion, minced garlic

eggs, milk, green onions, green chili, cheddar cheese, black pepper, salt, garlic

eggs, beaten, cream, butter, mushroom, thinly sliced, garlic clove, crushed, red pepper flakes, fresh thyme leave, sliced fresh chives, swiss cheese, shredded

oil, potatoes , peeled sliced dusted with salt, onion, minced, garlic clove, minced, tomato, finely chopped, eggs, green chili pepper, chopped, spinach, baby chopped, parmesan cheese, milk, pepper, lime juice (optional)

eggs, cracked black pepper, smoked blue cheese (plus a small amount for garnish), olive oil (or combination of both and about 1 tbsp total) or 1 tbsp butter, for cooking (or combination of both and about 1 tbsp total), garlic clove, minced (or use garlic-flavored olive oil), bacon , caramelized and crumbled, toasted hazelnuts, coarsely chopped, fresh parsley (to garnish )

egg, eggs, tb milk, s +p, tb butter, bn spinach, onion, fine dice, garlic clove, fine dice, nutmeg, smoked mackerel or salmon, diced, queso fresco , or creme cheese

eggs, milk, sour cream, dijon mustard, garlic salt, red pepper sauce, shredded monterey jack cheese (4 oz), sour cream , if desired, chopped fresh tomato , if desired, chopped green onion , if desired

butter, fresh morel or shiitake mushrooms, stemmed, caps sliced, shallots, chopped, garlic cloves, chopped, eggs, chopped fresh parsley, grated gruyere cheese (about 2 1/2 oz), chopped fresh parsley

eggs, water, freshly ground black pepper, olive oil, diced canned tomatoes with garlic and onion, drained, shredded muenster cheese, canned sliced black olives, chopped fresh parsley, herbs de provence parsley sprigs, for garnish, if you need to restrict cholesterol, use 3/4 cup egg substitute, or use some egg whites in place of a whole egg.

garlic crushed, butter, zucchini grated, carrots grated, egg beaten, salt pepper and cayenne to taste, grated cheddar cheese