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Show LAYTON A free omelet demonstration was held March 20 in the Watched Pot Store in the Layton Hills Mall. Susan Q. Stettler, consumer education director for the Northwestern Egg Producers Association was giving the demonstrations. de-monstrations. SHE PROVIDED information informa-tion on eggs to teachers, home economists, nutrition aides, food editors, radio and TV audiences au-diences and institutions. Her territory includes seven northwest north-west states. On her last visit to Utah she demonstrated omelet making to the Utah State Legislature. Leg-islature. Usually, Ms. Stettler conducts demonstrations for large groups. Joy McDaniel, the owner of The Watched Pot Store, felt fortunate that Susan consented con-sented to demonstrate in her store. It was a come and go affair. Omelet pans and other merchandise used in the demonstrations de-monstrations were for sale in the store. THE OMELET is an easy-to-make, economical-to-serve, yet elegant dish. An omelet is, quite simply, beaten eggs cooked in an omelet pan or skillet and folded often around a filling. Since an omelet filling can be almost anything that strikes the cook's fancy an omelet is one of the most versatile dish in anyone's recipe collection. A two egg omelet provides enough protein to equal a meat serving, all the vitamins (except (ex-cept vitamin C) and many essential minerals. When eggs are 90 cents a dozen, a plain two-egg omelet costs only 15 cents. , Following is a basic French omelet recipe developed by the American Egg Board. BASIC FRENCH OMELET (Plain) Multiply the recipe for as many servings as you need and use Vi cup of the egg mixture for each two egg omelets (V cup for each three egg omelet). For a sweet dessert omelet, substitute a pinch of sugar for the salt and pepper. 2 to 3 eggs 2 to 3 Tbsp water Vs to ' tsp salt dash of pepper 1 Tbsp butter MIX EGGS, water, salt and pepper until blended. Heat butter in a 7" to 10" omelet pan or skillet over medium high heat until just hot enough to sizzle a drop of water. Pour in egg mixture (mixture should immediately set at edges). With an inverted pancake pan-cake turner, carefully push cooked portions at edges toward to-ward the center so uncooked portions can reach hot pan surface, sur-face, tilting pan and moving cooked portions as necessary. WHILE TOP is still moist and creamy-looking, fill if desi ed. With pancake turner fold omelet in half or roll and invert onto plate with a quick flip of the wrist or slide from pan onto plate. (It is better to fill omelet when it is slightly underdone. Heat retained in eggs completes com-pletes the cooking). FRENCH OMELET FILLINGS FILL-INGS Ham and Cheese: Fill cooked omelet with 'A cup chopped or diced cooked ham and 'A cup shredded cheese. Fold. Top with additional shredded cheese if desired. MUSHROOMS: Cook Vi cup sliced fresh mushrooms in 1 Tbsp butter until tender but not brown. Use to fill cooked French omelet or pour basic omelet mixture over mushrooms. Pizza: Add V tsp oregano to basic omelet mixture. Cook according to omelet directions. direc-tions. Fill with 2-3 Tbsp canned can-ned pizza sauce; 2-3 Tbsp shredded mozzarella cheese and if desired Vi cup cooked, drained and crumbled sausage. |
