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The Basic Omelet
Serves 2
10-inch Dutch oven
8 coals on bottom
12 coals on top
350 degrees
4 eggs, separated
2 tablespoons water
1/4 teaspoon salt
1 tablespoon butter
½ cup grated sharp cheddar cheese
In a medium bowl, beat egg whites until foamy; add water and salt. Continue beating until stiff peaks form. Beat egg yolks in a medium bowl until thick and lemon colored. Fold whites into yolks.
Place Dutch oven over 8 coals. When the oven is hot, add butter and coat the bottom of the oven. Spread egg mixture in oven. Cover and bake, using 8 coals underneath the oven and 12 coals on top, for 10 minutes or until a knife inserted in the center comes out clean. Sprinkle cheese on top of omelet. Use a flexible spatula to loosen omelet and fold. Cut omelet in half to serve.
Note: This recipe is easily doubled for 4 servings. Bake in a 12-inch Dutch oven, using 8 coals underneath the oven and 16 coals on top.
Variation: Any of the following ingredients may be added to the basic omelet; sliced mushrooms, chopped onion, chopped bell pepper, minced cooked ham, crumbled cooked sausage or bacon, and herbs of choice.
This is a gluten-free recipe.
