Mr Nut was chef for the day

Hello loyal follower(s)

      Yesterday, Mr Nut demonstrated his lack of skill as a short order cook, along with his difficulty timing
everything to be done at the appropriate time.  He was in charge of all the meals for the day, plus preparing for guests this evening.

   It all started when Mr Nut decided to make  omelets for breakfast.  This was a first for him, and he decided to follow the recipe as written in Cook's Illustrated magazine.  The recipe was written for two omelets, to be done one at a time.

The filling were prepared as directed by the recipe.

Sure seemed like a lot of stuff. The recipe called for 1/2 medium peppers.  The question was what is medium?

Then one small onion, what is small ?  Nor very scientific for Mr Nut.

The fillings were sautéed in a "medium" sized pan. Mr Nut choose a 10" pan because that what was called for later on in the recipe.

Still looks like too much fillings.

A mess as only Mr Nut could make.  The floor was also in need of a cleaning, but the omelets did get made.

Just as suspected, too much fillings.

Maybe if the omelet were cook over a lower heat it would cover more of the 10" pan.  Mr Nut will find out next Sunday when he makes his second batch of omelets.







For the lunchtime meal Mr Nut made his and Cyndy's favorite: The  Best Tuna Salad sandwiches.
See Blog from May 26, 2011.
For the evening meal Mr Nut prepared Chicken Piccata, see blog Nov 9, 2011.

As far as the Denver Omelet recipe,  Mr Nut has modified the original recipe to reflect yesterday's experience.  Smart Balance replaced the butter because Smart Balance has 0 cholesterol compared to 30 mg for butter.


The modified recipe for a Denver Omelet follows:

À bientôt,
Mr Nut

Denver Omelets 

Modified recipe from Cook"s Illustrated  Published February 1, 2005. 

From Blog of Nov 14, 2011 

       Prepare the filling and then begin making the omelet. A ham steak or sliced deli ham will work. (If using sliced deli ham, add it with the garlic, parsley, and hot sauce.) The filling recipe makes enough for two omelets. You can make one omelet after another in the same pan, although you may need to reduce the heat. For the best results, serve all omelets, including this one, on warmed plates.

For this recipe: the total carbs;10.7 g  and total calories ; 630.3

INGREDIENTS

Filling

1 tablespoon Smart Balance.                                           Carbs 0 g; calories 80

1/4 cup green bell pepper, stemmed, seeded and diced.  Carbs 2 g; calories 7.5

1/4 cup red bell pepper stemmed, seeded, and diced.      Carbs 2 g; calories 7.5

1/4 cup onion, diced.                                                          Carbs 2 g;   calories 10

1/4 teaspoon Sea Salt

1/2 cup (2 ounces) ham steak, diced.                                    Carbs 2.7 g; calories 67

2 teaspoons parsley flakes.

1/4 teaspoon hot pepper sauce, such as Tabasco.           

Omelet

3 large eggs.                                                                     Carbs 1.2 g; calories 216

1 tablespoon  milk.                                                           Carbs .75 g; calories 9.3

1/2 teaspoon Smart Balance.                                           Carbs 0 g; calories 13

2 ounces ( about 1/2 cup) Monterey Jack cheese shredded.  Carbs 0 g; calories 220

HEAT OVEN  TO AS CLOSE TO 150℉ AS YOUR OVEN ALLOW FOR 

WARMING PLATES.

FOR THE FILLING: 
Heat the 1 tablespoon Smart Balance in a 10" nonstick skillet over medium-high heat. When the foaming subsides, add the 1/4 cup peppers, 1/4 cup onions, and 1/4 teaspoon Sea salt. Cook, stirring occasionally, until the onions begin to soften, about 4 minutes. Add the 1/2 cup ham and cook until the peppers begin to brown lightly, about 2 minutes. Add the 1/4 teaspoon parsley flakes and 1/4 teaspoon hot sauce and cook for 30 seconds. Transfer to the oven in a small bowl to keep warm.

2.  FOR THE OMELET: Whisk the three eggs, 1 tablespoon milk, and  salt and pepper to taste in a small bowl With a fork until thoroughly combined.
3. Heat the 1/2 teaspoon Smart Balance in a 10-inch nonstick skillet over a medium-high heat.  When the foaming subsides and the Smart Balance just begins to turn color, pour HALF the eggs.  Cook until the edges begin to set, about 2 to 3 seconds, then tilt the pan to one side so that the uncooked egg runs to the edge of the  pan.  Repeat until the omelet is just set but still moist  on the surface, 1 to 2 minutes.

4.  Sprinkle HALF the cheese evenly across the surface of the omelet and allow to partially melt, 15 to 20 seconds. With the handle of the pan facing you, spoon HALF the filling over the left side of the omelet. Slide the omelet onto a warmed plate, filled-side first, and, with a slight twist of the wrist, invert the pan so that the other side of the omelet folds over the filling. Serve immediately.