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Pacheco Family Recipe: Hot Hilda Omelet

June 3, 2015

 

 

  • 1/8th to 1/4 pound of Hot Hilda Cheese Curd

  • 4 large eggs

  • 1/8th cup Whole milk

  • Vidalia Onions-2

  • Crimini Mushrooms-roughly 5

  • Finely chopped chives

  • Sour cream or Salsa Fresca ( not to spicy)


First heat Olive Oil or Butter in either a sautee or Omlette pan on low.
Beat eggs with a whisk or place in a blender and homogenize thoroughly add chives and mix again
Add whole milk. Blend thoroughly. This gives a fluffy even consistency
Meanwhile cut the Vidalia Onions in strings rather than chunks and Carmelize
Sauté the Crimini Mushrooms in Butter or olive oil
Once complete, turn the burner under the eggs to medium high. Wait for the right side up to turn semi solid with bubbles forming
Add the Cheese Curds (hot Hilda) then the carmelized onions followed by the Crimini Mushrooms. Add thin layer of sour cream if so desired. Fold Omlette over until cheese curds are nicely melted. Remove Omlette, add Salsa Fresca if so desired. Enjoy!

 

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June 3, 2015

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