Omelets. Light and fluffy, oozing with cheese, and stuffed with veggies that have a tender crunch.
They can be a little tricky to make. But I wanted to share with you my 10 tips to getting them to turn out.
10 for Perfect Omelet
- A good non-stick pan is a must! I use this one.
- Butter the pan. Don't make the mistake I have by using cooking spray. The lecithin in the cooking spray ruins non-stick pans. *always use real products i.e. butter or oil if you want to keep your pans in shape.
- Whisk the eggs with a little milk before pouring them in the pan.
- Cook over medium-low heat. It may take a little longer, but it's what keeps the omelet fluffy.
- Release the sides to allow uncooked eggs to cook. See photo.
- Flip it. Carefully :)
- Add the cheese directly to the eggs, and allow to melt.
- Top with sauteed veggies. (use separate pan to saute vegetables)
- Fold it.
- Garnish with fresh herbs.
Eggs are a breakfast favorite over here. You too can have a gourmet omelet without paying the high restaurant prices. Enjoy.
Vegetable Omelet
serves 2
4 large eggs, whisked
2 T milk
6 mushrooms, sliced
1/2 cup spinach
1/2 bell pepper, diced
1/3 cup sharp cheddar cheese
butter and oil, for pan
salt and pepper
fresh basil, garnish
Heat buttered non-stick skillet over medium-low heat. Whisk eggs and milk together and pour into pan.
Saute veggies in oil in separate skillet, add salt, pepper, and dehydrated onions to taste, and cook until tender with a little crunch.
As the eggs are heated, run spatula around edges of pan to release eggs allowing egg juices to move to direct contact with skillet. Once eggs are set, flip them carefully. (May take 8-10 minutes.)
Now we are moving, add cheese, and top with vegetables. Don't over cook at this point, allow to set for a minute or two and fold.
Garnish with fresh basil, and slice in half to share.
