Add egg mixture to skillet; cook until set on bottom and softly set on top, tilting skillet to allow
uncooked egg mixture to flow underneath.
Gently lift the edge of the omelet with a spatula and tilt the pan to allow
the uncooked egg mixture to run into the bottom of the pan.
Not exact matches
3 large ripe - to - over-ripe bananas 1 large
egg 1/3 cup (80 ml) virgin coconut oil, warmed until it liquefies, or olive oil 1/3 cup (65 grams) light brown sugar 1/4 to 1/3 cup (60 to 80 ml) maple syrup (less for less sweetness, of course) 1 teaspoon (5 ml) vanilla extract 1 teaspoon (5 grams) baking soda 1/4 teaspoon table salt 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Pinch of ground cloves Salt 1 1/2 cups (180 grams) white whole - wheat flour (or flour
mixture of your choice, see Note up top) 1/4 cup (50 grams)
uncooked millet
Remove from skillet, and cook remaining bread slices, pouring any remaining
egg mixture over
uncooked tops of slices.
Pour
egg mixture over vegetables in skillet, and cook 2 minutes, using rubber spatula to gently pull edges of frittata in toward center of skillet so
uncooked egg can flow onto pan surface.
There are numerous types of frostings (icings), both thick and thin, cooked and
uncooked, starting with a simple
mixture of powdered sugar and water, to beating hot sugar syrup into stiffly beaten
egg whites... More on Icing
As the
mixture sets, run a spatula around the edge of the skillet, lifting the
egg mixture so the
uncooked egg flows underneath.