Categories: Eggs, Cheese, Spicy 
      Yield: 3 servings 
  
      6 lg Eggs 
    1/3 c  Beer 
    1/2 ts Tabasco Pepper Sauce 
      3 tb Butter 
      3 tb Grated Parmesan Cheese 
  
  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.