Ingredients
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2-3 large eggs
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1 tbsp water or milk
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1 tsp butter or olive oil
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Salt and black pepper to taste
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Fillings of your choice:
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¼ cup diced onion or bell pepper
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¼ cup chopped mushrooms or spinach
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¼ cup diced cooked ham or bacon (optional)
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¼ cup shredded cheese (cheddar, Swiss, etc.)
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Instructions
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Prep all fillings by dicing them into small, uniform pieces.
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In a small bowl, whisk eggs with water/milk, salt, and pepper until frothy.
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Heat butter in an 8-inch non-stick skillet over medium heat.
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Sauté any hard vegetables (onion, peppers) for 3-4 minutes until soft. Add delicate greens to wilt.
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Pour whisked eggs over fillings in the skillet. Let set for 30 seconds.
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Gently push cooked edges toward the center, tilting pan to spread uncooked egg. Cook until top is mostly set.
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Sprinkle cheese over one half. Carefully fold the other half over with a spatula.
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Slide onto a plate and serve immediately.
Notes
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Get Creative: This is a guideline! Use any veggies, cheese, or protein you have on hand.
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Non-Stick Pan is Key: Essential for a perfect flip.
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For a Crowd: This recipe is for one omelette but is easily multiplied. Keep cooked omelettes warm in a low oven.
- Prep Time: 15
- Cook Time: 15
- Category: Breakfast, Brunch, Dinner
- Method: Pan-Frying
- Cuisine: American