Search recipe:
- One Minute Omelet
-
- 1 tbsp unsalted butter
- 2 large eggs
- 2 tbsp water
- All of your favorite fixings
- Directions
- Heat a skillet (10" non-stick works best!) Add butter and melt. Mix or whisk together eggs and water until foamy and well-combined. Pour egg mixture into hot skillet and swirl around. With a spatula, dredge the omelet from the outer part of the pan inward, moving the pan around to distribute the egg. Let omelet cook for a few seconds until it's not runny, and then add your favorite fixings. Fold the omelet in half. Flip over onto your plate. Top with more of your favorite fixings.
- Provided by:
- Jan D'Atri
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Medjool Date Pumpkin Pie
Preheat oven to 350˚F. Place all crust ingredients in a food processor and blitz to fine crumb consistency. Transfer mixture to a pie tin and press it firmly in place with the bottom of a glass. Use fingers to press the crumb mixture up the sides of the tin. Bake for 10-12 minutes or until lightly browned. Remove crust from oven and cool slightly on a wire rack.
Increase oven temperature to 425˚F. Place pumpkin, evaporated milk, date paste, eggs, spices and salt in medium bowl. Whisk until smooth. Pour into crust. Cover the edges of the pie crust with strips of foil to avoid over-baking. Bake 15 minutes.
Reduce oven temperature to 350˚F and continue baking 40-45 minutes or until knife inserted 1 inch from crust comes out clean. Cool completely.
Store in an airtight container in the refrigerator.
