 | | Directions |
- To make the filling, dice any or all of the following for a total of about one cup: onion, bell pepper, celery, carrot, fresh or frozen corn, greens such as spinach, chard or kale, diced cooked meat.
- Film a 10 inch non-stick skillet or sauté pan with 1 teaspoon butter or vegetable oil, add the chopped filling ingredients and cook over medium heat for about 5 minutes, or until the vegetables reach the desired degree of doneness.
- While the filling cooks, break 2 eggs into a small bowl, add 1 teaspoon water, a pinch of salt and beat well with a fork.
- Empty the cooked filling into a small bowl and wipe the pan clean. Add a teaspoon of butter or oil over medium-high heat and when the pan is hot (a drop of water sizzles and evaporates almost instantly), pour in the beaten eggs. Using a spatula gently push the cooked outer edges toward the center, tipping the pan a bit so the uncooked egg runs to the outside.
- When the egg mixture is set but still moist, add the prepared filling in a strip across the center of the eggs. Fold the sides up over the filling. Put a plate face down over the folded omelette. Holding your hand under the plate to support it, turn the skillet and plate over; the omelette will then be browned side up on the plate.
- Serve immediately.
- To do more than one omelette, prepare all the fillings at once. Use a separate bowl of 2 eggs each, for each omelette.
|
|
|
Cook Time: 15 minutes
Container: Non-stick 9 or 10 inch sauté pan or skillet
Servings: 1
|  | | Ingredients | | - | | 2 eggs |
| - | | 1/4 cup cooked ham or other breakfast meat |
| - | | 2 tablespoons onion, diced |
| - | | 2 tablespoons bell pepper, diced |
| - | | 2 tablespoons sliced celery |
| - | | 2 tablespoons chopped carrot |
| - | | 1 pinch salt |
| |
| |
