Omelets can be prepraed for grab and go with this recipe, which gives customers a choice of fillings and is topped with salsa or served with ketchup.
1 tbsp. canola-olive oil blend
1 cup fillings, sliced black olives, diced onions, sliced mushrooms, washed spinach
leaves, sliced canned jalapeños, diced red onions, diced ham, diced cooked sausage,
chopped cooked bacon, diced green and yellow bell peppers
21⁄2 oz. beaten pasteurized raw egg
2 oz. shredded cheddar cheese
Salsa or ketchup to taste
1. Pour oil in hot pan. Sauté chosen filling ingredients for 45 seconds or until heated through.
2. Pour in egg and use rubber spatula to lift edges of omelet to release raw egg for even cooking. Finish cooking until eggs are set and flip omelet. The entire process takes about 4 minutes.
3. Sprinkle with 1 oz. cheese. Fold omelet over. Top with additional 1 oz. of cheese. Provide salsa and ketchup for topping omelet.
Recipe by St. Peter’s Hospital, Helena, Mont.