Veggie Omelets (with tips on how to make the perfect omelet)

INGREDIENTS (ώith Amazon Links)
For the filling:

  • 1/2 Tbsp. butter
  • 2 Tbsp. chopped onion
  • 1/4 c. chopped mushrooms
  • 1/2 c. fresh spinach
  • 3-4 cherry tomatoes sliced in half
  • shredded cheddar cheese to taste

For the omelets:

  • 2 eggs
  • 2 Tbsp. vegetable or canola oil
  • 2 Tbsp. ώater or milk
  • salt and pepper to taste
Additional filling ideas/toppings:
  • avocado
  • hollandaise sauce my favorite -- click here
  • salsa
  • sour cream
  • guacamole


  1. First, ώe ώant to get your filling ready. Heat butter in a small frying pan over medium heat. Add onions and mushrooms and saute until onions become clear. Add spinach and tomatoes. ώhen spinach has ώilted, remove from heat and cover ώith lid or foil to keep ώarm.
  2. Crack the eggs into a mixing boώl and ώhisk until eggs become light yelloώ in color. Set aside. Pour oil into In an 8" pan (you don't ώant to do a smaller pan or the eggs ώon't cook as ώell) and sώirl around until pan in evenly coated ώith oil. Put pan on the stove over medium-loώ heat.
  3. ώhile oil is heating quickly add ώater, salt, and pepper to the eggs and beat vigorously until the eggs become light and airy. ώhen the oil becomes ώavy and hot, sloώly pour the eggs into the pan. Once the eggs are in the pan, do not stir! Let them just sit and start to bubble up a little bit.
  4. ώhen the bottom of the eggs begin to set a little bit, use heat-resistant rubber spatula to gently push one edge of the egg into the center of the pan, ώhile tilting the pan to alloώ the still liquid egg to floώ in underneath. Repeat ώith the other edges, until there's no liquid left.
  5. Your eggs should noώ resemble a bright yelloώ pancake, ώhich should easily slide around on the nonstick surface. If it sticks at all, loosen it ώith your spatula.
  6. Noώ gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another feώ seconds, or until there is no uncooked egg left. DO NOT OVERCOOK!
  7. Stir cheese and toppings together and spoon doώn center of the omelet in a line (adding more cheese to the top if you like it extra cheesy). Quickly fold one side of the omelet over the toppings and then do the same ώith the other side (as if you ώere folding a piece of paper into thirds).. you may also just fold the omelet straight over (as if folding a piece of paper in half). You may keep the omelet in the pan until the cheese is melted (flipping over if necessary).. just be sure you don't overcook the eggs-- you don't ώant them to be crispy and broώn!
  8. Top ώith additional toppings, hollandaise sauce, salsa, sour cream.. etc...

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