You always love the look of a pretty omelet,

and you love the taste of an omelet, πŸ˜‹

but then you think it has to be really hard to make one.

Well, think again!!

I was always fascinated by how quickly and beautifully the hotel’s cook could whip up all my ingredients into the perfect, fluffy breakfast.

And I wished (for years) I could as well. I thought I needed an expensive pan or special tools, but I soon realized it wasn’t that hard at all to make omelets.

And in the past, I guess my kids were never very interested in eggs either, so now that I’m an empty nester, I’ve perfected it!πŸ˜‰

It really only took me about two tries to get it right, and I’ve been making them almost every morning for the last year. πŸ₯šπŸ³

*********************

The items you will need for the perfect omelet are:

A small, nonstick pan is best.

A high heat spatula. I find a flexible rubber one is better for turning.

A cup to whisk in or some type of cup with a lid for shaking. ie shaker cup.

Ingredients:

1-3 eggs depending on how large you want your omelet. They go a long way!

1 dash of water or milk

And then, add any other ingredients you’d like to incorporate into your omelet.

ie. spinach, mushrooms, onions, peppers, bacon, sausage cilantro, avocado, feta and any spices you’d like. I like garlic and onion powder with a little basil and sometimes smoked paprika.

Just tailor it the way you (or hubby) would prefer.

Instructions:

1) Whisk or shake your eggs till well mixed. You can add your dash of milk or water for a lower fat omelet.

Also, I sometimes only use a few whites and one or two yolks for less cholesterol.

2) Get your pan to a medium high temperature and add a small amount of oil or butter.

3) Add your whisked mixture of eggs and any other items you’d like; don’t forget to season.

4) When the edges of the egg start to slightly cook you will see it begin to look like a pancake. You may even need to use your spatula to make a little hole to let the liquids cook better, or roll your pan around. I run the spatula around the edges to lift it slightly.

5) Don’t let the egg brown too quickly or cook on too high of a temperature. (You can tell by the edges getting brown.) Sometimes I even take the pan off the burner for a bit. Reduce the temperature till the egg mixture looks medium done. Place your spatula under one side folding the egg over itself.

NOTE: You don’t have to, but you can gently flip the egg over if you want to. It should cook through regardless of flipping, however.

6) Cook the omelet the remaining time till all ingredients look done, but not too brown.

7) If you put a lid on it at the end of cooking, it will puff up nice and fluffy.

I like to top my yummy omelet with avocado slices or homemade salsa. πŸ‘‡πŸ½

*Quick 15 min. salsa recipe here: https://thentherestwo.com/2017/01/12/easy-salsa-recipe/.

ENJOY! β˜€οΈ

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3 thoughts on “Making An Easy Omelet

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