Prep Time: 10 minutes | Cooking Time: 5 minutes | Ready In: 8 minutes
2 eggs / omelet
1/8 t. salt, dash of pepper
1/3 to 1/2 cup filling of your choice: shredded cheese, finely chopped ham, baby spinach
2 T. water
1 t. butter
Equipment: nonstick omelet pan or skillet, bowl, fork, spatula
Beat eggs, water, salt and pepper in small bowl until blended.
Heat butter in 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until hot. Tilt pan to coat bottom.
Pour in egg mixture and let it set on the edges, tilting pan and gently moving until the omelet is cooked.
Place filling on one side of the omelet, then fold in half with turner.
Let sit for about 30 seconds, then slide omelet onto plate.
What’s your favorite filling? Classics include shredded cheddar or gruyere cheese, sour cream, diced ham, crisp bacon, sautéed mushrooms, bell peppers or tomatoes, caramelized onions, fresh herbs — and even tasty leftovers from last night’s dinner.
Here’s are great dinner omelet options:
- Combine broccoli, Brie cheese and toasted almonds.
- In a south-of-the-border mood? Try corn, salsa, chorizo and jalapeño cheese.
-For a sweet omelet, omit pepper and add a dash of sugar to egg mixture. Fill with preserves, finely chopped toasted nuts or berries; dust with powdered sugar.