How to Make an Omelet
Omelets can are versatile and can be filled with many different cheeses, meats and vegetables. Have some fun and experiment with your recipe.
Required Materials
- Eggs
- Cheese
- Sea salt (or Kosher salt)
- Freshly ground pepper
- Butter
- Suggested vegetables for filling:
- Mushrooms
- Peppers
- Onions
- Suggested meat for filling:
- Diced ham
- Ground sausage
Required Tools
- Large bowl
- Whisk
- Cast iron skillet
- Spatula
- Measuring spoons
Instructions
- Crack three eggs and pour the whites and yolks into a large mixing bowl. Use your whisk to rapidly mix the eggs until they are well blended.
- Put three tablespoons of butter into the cast iron skillet and place the skillet on the stove burner. Put the burner on medium setting and allow the butter to melt. You can use low fat butter or butter alternatives, but your omelet may cook differently.
- Pour the egg mixture into the skillet so that it completely covers the bottom of the pan. If you want the omelet to cook faster, you can put a lid over the skillet.
- Once the omelet has set and has only a small amount of liquid on the top and the edges look cooked, add your fillings. ½ cup of cheese (any flavor you like), ¼ cup of precooked meat (diced ham or sausage are good), and ½ cup of cooked vegetables (mushrooms, sautéed onions and peppers, etc.).
- Sprinkle two turns of fresh ground pepper (approximately 2 teaspoons) and 1 teaspoon of sea salt over the filling evenly.
- When the edges of the egg begin to shrink from the sides of the skillet, place your spatula just under the edge of one side of the omelet. Continue to slide your spatula under the omelet until it is covered in egg and gently start lifting the egg up with the spatula and folding one side over the other.
- Once the omelet has been halved, leave it in the pan for another 2 minutes or until the cheese is melted.
- Slide your omelet out of the skillet and onto a plate using your spatula to help guide the omelet.
