You know those open-faced pimiento cheese BLT sandwiches I wrote about here? Well, there was just a tad of cheese mixture left over, and not being one to throw out or waste food, I put it into the fridge.
So now, here it is Sunday morning, and I’m making an omelet, when out of the blue I thought of the pimiento cheese in the fridge. Bingo!! I’ll put it into the omelet. Instead of putting the cheese into the egg mixture, I partially cooked the egg/omelet and while the center was still wet dropped gobs of cheese on it. Then folded it onto itself, covered the pan and let the heat finish cooking the egg and melt the cheese. WOW! moments of genius come at the most unexpected times! 😀
This was so good it was incredible. The cheese was just the right amount so that it did not overpower the delicate egg, yet added an extra wonderful flavor. I think it might be worth having a small tub of pimiento cheese mixture in the refrigerator at all times just for such moments. When genius strikes, one needs to be ready!!
PIMIENTO CHEESE OMELET
- 2 or 3 eggs, beaten lightly with a whisk,
- salt and pepper to taste
- 1 – 2 tsp. water
- 1 – 2 tsp. butter
- 2 Tbsp. pimiento cheese
Lightly beat the eggs with a whisk in a small bowl. Add salt, pepper and a little water. Mix well.
In a medium skillet, over medium heat, melt butter. Swirl pan to coat. Pour in the egg mixture and allow cooking to begin, As the edges become set, lift gently and allow the liquid egg to run underneath at the edges.
When as much liquid egg has “run under”, but the top is still wet, spoon small dabs of pimiento cheese over the top. Then lift one side of egg and fold to the middle, lift again, and fold onto itself. Turn off the heat, cover for a short time and allow the cheese to melt.
Serve warm with toast and breakfast meat or with a salad for a dinner entree .
SOURCE: a Carolyn Original