How to Make a Fluffy Omelette
I had about 1/3 of this week's tomato tart (Tomato Tart, February 22, 2013) left over so I saved it, of course, for this morning's breakfast.
I made an omelette and put the leftover tart inside the eggs as they cooked, for a filling.
 It was delicious, quick, easy, and cheap.

Making omelettes seems to scare people off but I have been making them for years.
Believe me, they are so quick and easy especially with leftovers or bits of this and that added as the filling.
They can be savory or sweet.
And they are great in a pinch when you need a meal quickly.
Here's what I do:

Omelettes

• Crack two eggs per person into a bowl. Whisk or use a fork to mix together the egg white and the yolks.
• Pre-heat a large pan---I prefer well-seasoned cast iron---into which a small amount of oil is added.
  Non-stick sprays work okay, but oil is better because you want the eggs to kind of float atop the oil.
• When oil is kind of bubbly but not smoking (if it is smoking it is too hot, remove from burner, wait a few seconds and then add eggs, then put back on the burner). You want the pan pretty hot so that
  when the eggs hit the pan they sizzle but don't burn. You can test this by dropping a very tiny amount of egg mixture from the fork or whisk into the pan---if it sizzles but doesn't burn it's ready. On my old range top I need it on high but a lower temp may work better for your range.
• Working quickly, take your metal spatula/pancake flipper (whatever you call it) and begin pushing the cooking edges, as they form, to the middle of the pan. If you are doing this correctly the pan will have no egg residue on it since it will be floating on the oil. Immediately after that, tilt the pan so that the uncooked egg fills the part of the pan you just pushed the eggs from.  If the whole omelette base moves you have added too much oil. Cook a little longer if this happens or just barely tilt the pan. Continue to repeat this process working around the edge of the pan over and over until it is almost thoroughly cooked. This makes for a fluffy omelette instead of just a cooked egg base which I prefer. It is much more moist and tasty than just slow cooking the eggs then adding the filling. It has a more rustic appearance and will be a little lumpy instead of foamy and cooked through.
• Add whatever you want----to the middle of the egg mixture in small pieces so they warm up or melt quickly. 
• Fold the egg part in half over the ingredients. Don't worry if it doesn't flip neatly, just take your spatula to reshape it and flip it over---serving "bad" side down on plate.
• When it is heated through and the filling is melt-y or warm it is ready to be served
• I like to add some shredded lettuce or sprouts, diced tomato and/or avocado on the plate side. Cooked potatoes, toast, or any stir-fried veggies could also be served along-side. If making a sweet omelette add slices of fresh fruit or whatever goes with your omelette. I like to make it look attractive. "Decorate" your plates before you start cooking the eggs so they are ready to serve.
• You can also serve with any sauce you wish if you have some leftover, or sour cream, gravy, salsa, syrup, fruit sauce, pudding. Whatever you like---be creative.
• If you are making several you can keep others warm in the oven on low or use a very large pan and divide into servings. This morning I put 1 double-yolked egg and two others mixed together into the pan at the same time for my husband and I. When done I just cut it in half.

Filling ideas: Leftovers are the best and easiest fillings:
any meat, cheeses or anything with cheese in it.
Asparagus is wonderful as are mushrooms, peppers, onions, leftover stir-fried veggies or potatoes.
Chili or refried beans are great especially served with salsa on top
and some green onions or raw red onions diced.
Leftovers from a Mexican dish are my favorite.
That last enchilada or tamale chopped up,
leftovers from taco or burrito makings, anything that sounds good to you! They are also good filled with something sweet as a quick dessert. Some examples are apples, berries, pudding---home made of course! That last piece of pie or crisp, crumbled up inside, chocolate chips, nuts, dried fruit and coconut, homemade cookies with chocolate, granola----served with drizzled chocolate, sprinkled with cinnamon sugar, syrup, yogurt, sweetened sour cream, or cream poured over top ---whatever you like and have on hand. Be creative and enjoy  "...the incredible, edible egg." 

Kathi~

Lasagna

.....with variations

LASAGNA
1 package dry lasagna
1 lb. ground beef
2 cloves garlic, crushed
3 tablespoons olive oil
1 cup tomato paste
1 #2 can (the fat can) diced tomatoes along with liquid
1/4 cup onions diced
1 1/2 teaspoon oregano or basil
pinches of marjoram, thyme and chili powder
1/4 cup red wine (or balsamic vinegar and honey mixed with a little water)
Mozzarella cheese
Cheddar cheese
Parmesan cheese
cottage cheese

• Brown meat and garlic. Drain. Add tomato paste and tomatoes w/juices, oil, onion, seasonings and wine.
• Simmer 2 hours on low.

• Cook pasta with 1 tablespoon oil. Follow package directions. Drain when done.
  I put pan in the sink and turn the cold water on to cool the pasta so it is easy
  to handle and stops cooking.
• Pour some of the sauce on the bottom of a lasagna pan (or in smaller pans if you're going to freeze some for later baking.
• Add lasagna pasta side-by-side in pan ---usually 3 or 4 across depending on pan size.
  Use any broken pasta first saving the nicer pieces for the top layer(s). 
• Pour more sauce over this. 
• In a checkerboard design alternating slices of cheese and scoops of cottage cheese over pasta,
  leaving no empty spaces. Sprinkle with Parmesan--dry or fresh.
• Remember your pattern of cheese placement because in each serving you want each type of
  cheese.
• Place another layer of pasta on top of cheese layer. Add more sauce. 
• Place a different kind of cheese above where you put the cheese on the first layer.
• Continue until pasta and sauce are used up. You should get at least three layers.
• End with layer of cheese.
• Cover with foil, seal well.

Bake at 350* for about an hour.

When done let it sit for about 10 minutes

Variations:

• Leave out meat----it is not needed for protein with all that cheese.
• Add mushrooms and olives especially if there is no meat (saute w/onions)
• Add veggies----zucchini is excellent but does give off water, spinach is good too.
• Cost-saving idea: Use cottage cheese or ricotta on each layer and only add the more
  expensive cheese on the top. 
• Mix egg, cottage cheese or ricotta and  little dry Parmesan and use as a filling
  in layers instead of cheese. Make sure the egg is cooked before serving.
• Use your imagination and what you have on hand and what you like. Lasagna is very versatile.
  
  Tips: save any pieces of broken lasagna, leftover sauce and cheeses, mix together if there is enough and put in a small casserole and freeze for a later meal. Or save the pasta in a baggie and freeze to add to soup later.
  
  Enjoy!

Tasty Tuesday .......new leftover thread I can't wait to enjoy the vegetable beef soup I made yesterday in my crockpot. It is a gloomy, cooler day-------soup sounds just right along with some kind of homemade bread and a nice dinner salad. I am including some of my "freebie" meals from the freezer this week. I am determined to finish de-cluttering the house and re-purposing what we had to take out of the kitchen in order to fit the new oven. Already-cooked meals will be very helpful. On Wednesday I will take out some of the beef in the soup, shred it  and serve it in a couple tacos along with 1/2 of one of my small  frozen pans of enchiladas. I will fry up the rest of the tortillas in the shape of tacos  and fill them with beans and cheese to freeze for a "freebie" meal later on. It's a recipe I found on Pinterest through a friend. Although it calls for pre-made taco shells it will easily adapt to using homemade tacos. It's on my "Food" board. Thursday will find us eating the frozen Shepherd's Pie leftover from a thread a few weeks ago with veggies taken from the soup gently mixed in----because as I recall there were not many veggies added to that pie. Friday, chicken will be served---found a great sale on drumsticks which my husband loves. I divided them up into five nights of dinners for him. I have chicken breasts which I love that are frozen too. So, we will have some sort of chicken meal probably with roasted red potatoes which we need to use up (we have a couple hundred pounds from last year's garden. I will use the leftover soup for broth for a sauce to put over the chicken. Leftover spaghetti sauce from two weeks ago will be thawed and used to make several small lasagnas on Saturday, some of which I will freeze. We order from Bountiful Baskets Co-op and are getting, among other things, an Italian veggie lovers'pack. I will use some of those items for the lasagnas and a big Italian salad (think Olive Garden!) served with my Parmesan Balsamic Vinegar dressing. Later today: a recipe for Lasagna! Kathi~