6 lg Eggs
1/3 c Beer
1/2 ts Tabasco Pepper Sauce
3 tb Butter
3 tb Grated Parmesan Cheese
More than a decade ago, Rudy Stanish, “the Omelette King” would turn out hundreds of omelettes at a time for charity functions. He always added Tabasco pepper sauce to his egg mixture, and over the years he cooked a bunch of omelettes for us on many occasions. Rudy used beer as the liquid in this cheese omelette recipe, giving the eggs even more zip. ~————————————————————————- In a large mixing bowl, beat the eggs, beer and Tabasco sauce with a whisk only until blended, not frothy. In an 8-1/2″ omelette pan over medium heat, melt 1 tablespoon of the butter. The pan is hot enough when a drop of water spatters in it. Pour 1/3 of the egg mixture into the pan. Place one hand on the pan handle, palm down, and move the pan in a back-and-forth motion. With the other hand, using a fork, stir the egg mixture in a circular motion, about seven times. Sprinkle the omelette with a tablespoon of the cheese. To turn out the omelette, place your hand on the handle with palm upward. Tip the pan and roll the omelette out onto a plate. Repeat twice with the remaining egg mixture. Serve with additional Tabasco sauce, if desired. Frrom: The Tabasco Cookbook. Typed by Syd Bigger.