While it’s just the basic omelet, this delicious and elegant looking dish can be prepared for breakfast, lunch or dinner..Serve it with a small green salad or sliced fresh fruit to round out the meal.
- 3 Eggs
- 1 tbls butter
- Splash of milk, water or light cream
- Dash of S&P
- Break the eggs into a small bowl and whisk 3-40 strokes. The more you whisk, the lighter and fluffier the omelet.
- Place the omelet pan over medium heat and melt the butter. Quickly pour in the eggs.
- Let the omelet set for a minute, then lift the cooked edges letting the uncooked egg run underneath.
- When the eggs are cooked but the top is still moist and creamy, add about 1/4 cup filling on one side. Using a spatula, fold the other half over the filling.
- Let this set for a minute and slide onto a dish.
⇒ You can use all sorts of ingredients to fill an omelet, from just using cheese like shredded Swiss, cheddar, Monterey Jack, pepper Jack or good old American. Try a combination of sautéed vegys like onions, red, green & yellow peppers and mushrooms.
⇒ Try sautéed asparagus tips with a bit of shredded sharp cheddar.
⇒ Tiny shrimp with diced tomatoes, green onions with a little sour cream whisked in with eggs would be delicious.
⇒ If, and I seriously doubt this could ever happen…you’ve just stuffed yourself on a succulent cold water Maine lobster and have a bit left over…warm it in a bit of melted butter and maybe a teaspoon of dry Sherry wine.
⇒ Try adding spinach with sautéed onions and garlic.
⇒ Be creative and experiment with different flavors or leftovers from last night’s dinner.
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I welcome your feedback and comments. Have a question or specific recipe request? I’ll be happy to research and find an answer.