| The Breakfast Anytime Chef presents ... Pepper Cheese Omelet at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Breakfast Anytime! | More Omelets | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
| This one is good for lunch! |
Bacon grease or butter for the pan
1/2 sweet bell pepper, right out of the jar
3 slices of American cheese
2 jumbo eggs
3 slices of American cheese
(or try cheddar for a change)
Ketchup
Thousand Island salad dressing
Salt and pepper to taste
1/2 sweet bell pepper, right out of the jar
3 slices of American cheese
2 jumbo eggs
3 slices of American cheese
(or try cheddar for a change)
Ketchup
Thousand Island salad dressing
Salt and pepper to taste
Melt some bacon grease (or butter) in a non-stick skillet over medium
heat. Cut the bell pepper half into small bite-sized pieces, and brake
the cheese into small pieces.
In a bowl, beat the eggs for scrambling, and then stir in the pepper and
cheese pieces. When the pan is ready, pour the mixture in. After it sets
across the bottom, pull the sides to the center to keep it from "caking".
Remove the omelet from the heat while it still looks a bit wet to
prevent burning the cheese. Serve on a luncheon plate topped with
generous amounts of tomato ketchup and Thousand Island dressing.
Serves one.
heat. Cut the bell pepper half into small bite-sized pieces, and brake
the cheese into small pieces.
In a bowl, beat the eggs for scrambling, and then stir in the pepper and
cheese pieces. When the pan is ready, pour the mixture in. After it sets
across the bottom, pull the sides to the center to keep it from "caking".
Remove the omelet from the heat while it still looks a bit wet to
prevent burning the cheese. Serve on a luncheon plate topped with
generous amounts of tomato ketchup and Thousand Island dressing.
Serves one.