Omelettes
Yield 6
Omelettes
Knowing how to make a classic omelette opens a world of possibilities for any meal of the day. Feel free to alter the filling choices to your tastes.
Ingredients
- Omelette
- 6 eggs
- 6 Tablespoons milk
- ¼ teaspoon salt
- Filling options
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- ½ cup mushrooms, chopped
- 1 cup spinach, chopped
- ¼ cup green onions, chopped
- ½ cup canned artichoke hearts, chopped
- 1 jalapeño, minced (optional)
- 3 teaspoons olive oil, divided
- ½ cup cheddar cheese, grated
- ½ cup Monterey Jack cheese, grated
Directions
- Prepare the filling options (bell pepper, cherry tomatoes, mushrooms, spinach, green onions, artichoke hearts, and if using, jalapeño by washing, rinsing, and chopping.
- Grate the cheese.
- Crack eggs into a mixing bowl and add milk and salt.
- Whisk the egg mixture until bubbles start to form.
- Heat 1 teaspoon olive oil in a 9-10 inch skillet, add about 2-3 tablespoons total of the omelette filling(s) of your choice (bell pepper, cherry tomatoes, mushrooms, spinach, green onions, artichoke hearts, and if using, jalapeño) and sauté for 2-3 minutes.
- Pour ¼ cup egg mixture into the pan over the sautéed vegetables.
- Swirl the mixture gently around so that it coats the bottom of the pan.
- Wait 30 seconds and then gently nudge the egg mixture with a rubber spatula to evenly distribute the uncooked egg and form into a circular shape.
- Wait until eggs are nearly set and flip over the omelette. Sprinkle half of it with about 1-2 tablespoons of cheese.
- Fold the omelette in half and slide onto a plate to serve.
- Repeat with the remaining eggs mixture and fillings.
Notes
Variations to Try
- Most cheeses work well in omelettes, so try another cheese of your choice like feta or mozzarella.
- If you want a larger omelette, add one more egg and another tablespoon of milk.
- For something spicy, top the omelette with hot sauce or spicy salsa.