Aimee Fortney's Beer Omelettes for Mother's Day - WSMV News 4

Aimee Fortney's Beer Omelettes for Mother's Day

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Dads will love this recipe for Mom this weekend; a homemade beer omelette!


(Makes 1 omelette - recipe can easily be doubled)

  • 3 eggs beaten well
  • 2 tablespoons good beer; I used Cool Springs Brewery Saison
  • 1 teaspoon butter
  • 1 cup sliced mushrooms, cooked
  • 1 cup fresh spinach, cooked (add any vegetables you love)
  • 1 cup freshly grated cheese (I used Cabot Seriously Sharp)

Beat the eggs very well in a bowl, then add the beer. Beat again. Butter your skillet with about 1 teaspoon of butter. Pour the egg mixture in and gently swirl the egg all over the pan. Allow this mixture to cook just until the edges start to slightly pull away from the pan when you touch them with a rubber spatula.

Add the cooked vegetables and cheese. Cover the skillet with a lid or a large plate and allow the top mixture to cook further. Take that rubber spatula and fold one half of the omelette over the other half. Turn the heat off and allow the cheese to melt. Enjoy!

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