Golden brown omelet
Prep 10 m
Ready In 15 m
Serves 2
For some reason, whenever I make an omelette for dinner, I almost always make a golden-brown omelette rather than a non-brown traditional one. This makes a great dinner, and you can use a lot of ingredients you may already have in your fridge. Just about anything can be put into an omelette. This is an easy “go-to” recipe, and it tastes great! This recipe is for a large omelette that can be sliced in half to feed two.
Ingredients
• 4 eggs (one egg just the whites)
• 1/2 cup diced ham
• 1/2 cup finely sliced bell pepper (I used red)
• 1/2 cup sautéed yellow onion
• 1/2 cup sautéed mushrooms
• 1/2 cup shredded cheddar cheese
• chopped cilantro
• ground black pepper
• ground sea salt
Cooking directions
1. Prep all fillings except the onions and mushrooms which can be sautéed separately and set aside.
Always pre cook vegetables. You do not want a watery omelette!
2. In a bowl, beat eggs with a whisk until smooth. You really want to work the eggs. Don’t be shy. Really go at it in all directions until the eggs are frothy and a light yellow.
3. Heat an 8 in. pan or skillet over medium heat. (I use an 8 in. cast iron skillet which seems to be the perfect size). Add 2 Tbs. unsalted butter and distribute melted butter to all sides of the pan.
4. Pour in the egg mixture and cook for 1 min. With your spatula cut several slits into the egg. This allows the uncooked egg to go to the bottom of the pan to cook. Some people push the uncooked egg to the side of the pan and under. Either way, you want to make sure the egg is cooked through. There will be a little uncooked egg when you add your toppings but this is ok and will cook through when you fold over the top.
5. Continue cooking until the eggs set. Add toppings and continue cooking for two minutes.
6. Slide the edge of a spatula around the entire circumference of your pan loosening up the egg. (I find this helps in flipping the omelet). Gently flip the omelette in half and continue to cook an additional 2 minutes. Enjoy!
