Cooking Light, Jan/Feb 2013 page 104

Since multiple recipes appear on page 104, select the one(s) you want to save, share or create a shopping list for, here.

  • Classic French Omelet
    Photo: Randy Mayor; Styling: Lindsey Lower

    Classic French Omelet

    Pull the pan off the heat as needed, while stirring, to control how fast the eggs cook. The finished omelet should be golden outside and unbrowned, while still creamy at the very center.

  • Western Omelet
    Photo: Randy Mayor; Styling: Lindsey Lower

    Western Omelet

    Our Western Omelet delivers the classic diner-style overstuffed package brimming with bell peppers, ham, and cheese--perfect for a light breakfast, brunch, lunch, or dinner.

  • Mushroom Frittata
    Photo: Randy Mayor; Styling: Lindsey Lower

    Mushroom Frittata

    A frittata is a baked, open-faced omelet with Mediterranean flair.

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