We made omelettes for lunch last Wednesday, and I wanted to share the results with you in today’s post! 🙂 This was a team effort, as my wife first prepared two separate bowls – each containing three eggs whisked with a little milk, salted, and peppered to taste – and set them aside for later in the refrigerator. She also chopped some cooked ham, portioning it into two bowls, refrigerating them beside a package of shredded mild cheddar cheese for later use.
She next sauteed chopped portions of shallots, garlic, red and green bell peppers, and sliced button mushrooms in a saute pan with about a tablespoon of extra virgin olive oil over medium heat, and portioned the sauteed vegetables into two small bowls. You can saute any vegetables of choice in this step, along with the option of adding fried bacon pieces and freshly chopped tomatoes to the omelettes as well.
After the prep work was finished, I heated a wide, low, flat saucepan on medium heat, adding a teaspoon of extra virgin olive oil to the saucepan for each omelette – using a spatula to spread it around the non-stick pan. I next added one of the egg and milk mixtures to the saucepan, allowing it to spread out and cover most of the pan. Soon afterwards, I added a portion of sauteed vegetables and chopped ham to only one side of the eggs, and topped it with a sprinkling of shredded mild cheddar cheese.
After another minute or so, I gently loosened the edges of the egg mixture without the toppings in order to make sure it wasn’t sticking to the pan, before using two spatulas to flip it overtop the half with all the toppings. After another 30 seconds or so, I used the two spatulas to turn the entire omelette over in the pan to check how the egg mixture was cooking. Once the omelette showed a touch of browning, I used two spatulas to gently lift and place it onto a nearby plate. I’m sure you could just as well slide it out of the pan onto the plate, but I wanted to make sure the omelette wouldn’t come apart in the process.
Then I began cooking the second omelette the same way, making sure there wasn’t anything left sticking to the pan, and adding a little extra virgin olive oil to ensure the next omelette wouldn’t stick. That was it – quick, simple and not very expensive – for a delicious and satisfying meal for breakfast, lunch or dinner ~ enjoy! 🙂