The Perfect Omelet
Ingredients
6 inch pan — 1 egg
8 inch pan —- 2 eggs
10 inch pan — 3 eggs
What to add:
Shredded cheese and your favorite herbs
Feta cheese and chives (my favorite combination)
Sautéed peppers, mushrooms, and onions topped with shredded Swiss cheese
Chopped avocado, chopped tomatoes (let them drain on a paper towel for a few minutes to reduce liquid), burrata cheese, and slivered basil
Mushrooms sautéed with garlic and a touch of soy sauce topped with shredded baby Swiss cheese
The possibilities are endless — email me what you’ve tried and we can include it to the list!
Directions
Whisk egg(s) until smooth. You can add a splash of milk or cream if you like it extra creamy.
Spray a nonstick pan with a light coating of olive oil. Heat over medium temperature until pan is glistening. Add egg and swirl until bottom of pan is completely covered with egg.
Cook until the egg is still a little loose. Add ingredients to one half of the pan. As soon as the egg is completely set, flip the plain side over onto the side with the ingredients. It’s good to test if it’s ready by sliding the spatula under the eggs. If it sticks a little, wait a minute or two more. After flipping, gently push the top with the flat side of the spatula until the edges meet. Once the cheese has melted, remove the omelet from the pan and sprinkle with salt and pepper.
If you really want to make it special, top or place next to it, a chopped green salad with the “Best Vinaigrette.” Or with just a splash of olive oil, lemon juice or white wine vinegar, salt, and pepper.