Title: Rudy's Cheese Omelettes a la Suds
Categories: Egg Cheese Spicy
Yield: 3 Servings
| 6 | lg | Eggs |
| 1/3 | c | Beer |
| 1/2 | ts | Tabasco Pepper Sauce |
| 3 | tb | Butter |
| 3 | tb | Grated Parmesan Cheese |
More than a decade ago, Rudy Stanish, "the Omelette King" would turn out
hundreds of omelettes at a time for charity functions. He always added
Tabasco pepper sauce to his egg mixture, and over the years he cooked a
bunch of omelettes for us on many occasions. Rudy used beer as the liquid
in this cheese omelette recipe, giving the eggs even more zip.
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In a large mixing bowl, beat the eggs, beer and Tabasco sauce with a whisk
only until blended, not frothy. In an 8-1/2" omelette pan over medium heat,
melt 1 tablespoon of the butter. The pan is hot enough when a drop of water
spatters in it. Pour 1/3 of the egg mixture into the pan. Place one hand on
the pan handle, palm down, and move the pan in a back-and-forth motion.
With the other hand, using a fork, stir the egg mixture in a circular
motion, about seven times. Sprinkle the omelette with a tablespoon of the
cheese. To turn out the omelette, place your hand on the handle with palm
upward. Tip the pan and roll the omelette out onto a plate. Repeat twice
with the remaining egg mixture. Serve with additional Tabasco sauce, if
desired. Frrom: The Tabasco Cookbook. Typed by Syd Bigger.