Eat Together, Make Life Delicious...

Omelets are a great way to use up leftovers or incorporate your favorite ingredients into a fast and easy meal. This recipe is simple, but anything can be included just minutes before covering the pan to melt the cheese. Just be sure whatever you add is at room temperature.

My kids sometimes like super cheesy omelets for dinner; it makes them feel adventurous in the kitchen and that rules can be whatever you want them to be. It's a fun break from the norm for everyone.


The Perfect Omelet
makes 1 servings

½ tablespoon olive oil
2 large eggs, whisked in a small metal bowl until frothy
1 teaspoon salt
1 dash freshly ground black pepper
¼ cup shredded Monterey Jack cheese
½ cup your favorite ingredient or leftovers (such as: crabmeat, chicken, fish, mushrooms, broccoli, salad left overs, casserole leftovers, carmelized onions, to name a few)

Slick a small non-stick omelet pan with the oil and place it over medium heat. When the pan is hot, pour in the eggs, swirl the pan to create an even layer of eggs, and let them cook undisturbed for about 2 minutes. Add the salt, pepper, cheese, and your favorite ingredient. Cover the pan for about 1 minute to melt the cheese. With a rubber spatula, loosen the omelet from the pan and fold in half while sliding it from the pan directly onto a warm plate. Serve immediately.

Labels: Breakfast, cheese, leftovers, Omelets

If you are looking for a recipe that can be either a snack, a portable bite, or a meal, this is for you. Cheesy Twist offer lots of possibilities. Plain they are a nice snack that take about 25 minutes from start to finish. Once cooled they become the perfect portable bite to place in a ziplock and go. And as a meal with the addition of some extra ingredients such as: freshly chopped herbs, chopped deli meat such as prosciutto or salami, and or sauteed onions or veggies, this simple twist can become a whole meal.

Recently I experimented with adding pizza sauce and pepperoni to create a rolled up pizza; it was outstanding.

Experiment with the ingredients you love by rolling them into the cheesy twists. And even consider spreading out a variety of ingredients on to the dough so that once rolled up and baked every bite is unique and tasty.


Cheesy Twists
Makes 12 cheesy twists

1 cup warm water (110° F)
1 teaspoon yeast
1 teaspoon olive oil
½ teaspoon salt
1 tablespoon sugar
2½ cups unbleached all-purpose flour, plus more for dusting
2 heaping cups shredded cheddar cheese
olive oil spray

Preheat the oven to 375F with an oven rack placed in the middle.

In a mixture fitted with a dough hook, combine the warm water and the yeast. Whisk it with a fork and let is sit for a minute to bubble. Add in the olive oil, salt, sugar, and flour and mix at medium low speed until the dough starts to form. Once it forms, turn the dough out on to a floured surface (About 1 tablespoon) and knead it for 5 minutes. If the dough is too wet and sticky add a little bit more flour, but don't over do it. With a floured rolling pin, roll out the dough until it is about ¼-inch thick and resemble a very flat pancake. Sprinkle the cheddar cheese over the dough making it as even as possible. Roll the dough up into a tube. With a very sharp knife, cut the dough roll in half. Cut each half in half and continue this until you have 12 equal pieces.

Spray a large sheet pan with a little olive oil spray. Transfer the pieces onto the sheet pan cheese side up.

Place the sheet pan in the oven to cook for 15 minutes or until the dough is cooked through and the cheese has melted. Since I prefer my cheesy twists lightly done, if you like it more toasted, consider cooking the twists a little bit longer.

When the cheesy twists are done to your liking, use a spatula to transfer them from the sheet pan to a plate. Serve immediately!

Labels: bread, cheese, cheesy twists, portable, rolled up pizza