How to Cook the Perfect Omelet
I cannot make an omelet. Seriously every time I try it turns into scrambled eggs instead. Thankfully my brother in law is a chef so when I was visiting this last time in Ontario he showed me how it’s done. And guess what? There is a trick! I just knew it couldn’t be my cooking ability…ha!
So first thing you do is assemble your ingredients. Love all these beautiful colors:
Add any kind of veggies or meat you want. It’s up to you! We’ve got peppers, ham, mushroom, asparagus, tomatoes and onion here. Yum!
Add your combination to a skillet with a teaspoon of olive oil. Saute on medium to medium high heat for two minutes:
Crack two eggs in a small bowl and give it a light whisk and, are you ready, here is the trick…give it a quick stir….it’s as easy as that!
and then flatten it back out again across bottom of pan:
Add cheese and let melt:
Once cooked through get ready to fold in half:
Once folded, cook for a minute and then flip to other side and cook for another minute or so.
Serve and enjoy!
1 tsp extra virgin olive oil
Veggies/meat of any kind, diced
2 eggs, lightly whisked
Handful of shredded cheese (or more)
Add oil to skillet on medium to medium high heat, once hot add veggies/meat and saute for two minutes. In a small bowl, lightly whisk two eggs together. Add eggs to skillet and give them a quick stir to set and then flatten them again across bottom of pan. Add cheese, let melt. Fold omelet in half. Let cook for another minute. Flip, cook for another minute or two and serve.
Yummy and great for breakfast, lunch or dinner!