Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 lg Eggs 3 tb Butter
1/3 c Beer 3 tb Grated Parmesan Cheese
1/2 ts Tabasco Pepper Sauce

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.
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~-- 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.

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