Pumpkin omelet
Original post: http://greedygirlcooks.blogspot.com/2014/10/pumpkin-omelet.html
Ingredients
Pumpkin cheese sauce
2 tablespoon sage butter
3 teaspoon flour
1 cup milk
½ cup pumpkin puree
½ teaspoon salt
1 garlic clove
½ cup parmesan cheese
½ cup mozzarella cheese
Omelet
2 eggs
1 egg white
½ teaspoon salt
¼ cup puree pumpkin
2 tablespoon oil
2 tablespoon chopped sweet pepper
2 tablespoon chopped tomatoes
2 tablespoon chopped onion
Greedy tips:
- This recipe calls for pumpkin puree, which you can find in most grocery stores. If you can’t find the pumpkin puree just place ½ to a ¼ of a pumpkin (skin on an all) in a pressure cooker, fill just to about 3 to 4 inches up and pressure on high for 15 to 20 minutes. When it’s done release the pressure and just scoop the pumpkin away from the skin, allow to cool before use
- Flipping the perfect omelet; I find that omelets tend to break when the top is too runny and the fillings in the center are too heavy. A trick I use is to start the fire on high and sauté my fillings. I add my eggs to the filling So they cook inside the egg rather than sitting in the center of the omelet. Once the eggs are added to the pot I pull the sides in while tilting the pot, allowing the wet center to run to the edges. Then I turn the flames down to medium and cover the pot to allow the top of the eggs to cook simultaneously as the bottom. Once I see the top is firm I flip it over add my cheese to the center and fold in half. Works every time! Make sure not to do this with a flame that is too low, as it will create too much steam and your eggs will still break when flipped.
- As for the sage butter simply melt plain butter with the addition of 1 tablespoon of freshly chopped sage or a teaspoon of ground sage. When you have time you can do what I do. Make your own herb butters cubes and store them int the freezer. Blend the herbs with a mixtures of olive oil and butter and set in ice-cube trays once hard store in freezer bags.