Cheddar-Beer Omelets
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INGREDIENTS 6 eggs
1/3 cup beer
1/4 teaspoon salt
Dash of Tabasco
2 to 3 tablespoons butter
1/2 cup shredded Cheddar cheeseBeat eggs slightly with beer, salt and Tabasco.
Melt about 1 tablespoon butter in a 6 to 8-inch skillet. Pour in 1/4 of egg mixture. As edges of omelet begin to thicken, draw cooked portions toward center with a spoon or fork to allow uncooked mixture to flow to bottom of skillet. Shake and tilt as necessary to aid flow of uncooked eggs. DO NOT STIR.
When eggs no longer flow but surface is still moist, sprinkle 2 tablespoons cheese over 1/2 of omelet. Fold in half carefully. Cook about 30 seconds more. Slide onto warm platter.
Repeat to make 4 omelets.
Makes 4 servings