Easy Omelet for One

"This is so easy to do and it is fail proof! The filling is as good as your imagination, try different combinations. Blue cheese adds some zest. I usually make my filling and keep it warm in the oven while I cook the omelette. I often use 3 tbsp whipped cottage cheese instead of the sour cream. I think my favorite omelette is filled with cheddar cheese, jalapeno pepper, crumbled bacon and mushrooms - I fry the mushrooms and jalapeno for just a minute or two and I add the ceddar to the omelette in the last minute of cooking This is a new favorite filling that I just had. I didn't want to make a new recipe because this is the base recipe. - 3/4 cup fried mushrooms, 1/2 cup chopped, cooked chicken, 1tsp hot cajun spice, 1/4 cup shredded lite gouda cheese (or your own favorite), 4 tbsp hot salsa. Fry the mushrooms in a bit of butter or Pam, add chicken & Cajun spice - heat-remove from pan and keep warm-Cook your omelet-add cheese & chicken/ mushrooms when it is just about cooked to one side of the omelet. flip closed, after 1-2 minutes served with the salsa on top!"
 
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photo by Bergy photo by Bergy
photo by Bergy
photo by I'mPat photo by I'mPat
photo by Bergy photo by Bergy
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
15mins
Ingredients:
15
Serves:
1
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ingredients

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directions

  • Whip the milk and flour together.
  • Add sour cream or whipped cottage cheese.
  • Add eggs and whisk until well blended.
  • Keep in fridge until ready to cook.
  • Heat non-stick skillet over medium heat (5-6 on electric stove).
  • Spray skillet with lite olive oil or other veggie spray.
  • Pour in egg mixture. You do not have lift the egg mixture to let the uncooked run under it will cook perfectly just by leaving it to cook.
  • Cover with lid and cook 5 minutes (you do not have to flip it) or until it has risen and is firm on top.
  • Meanwhile have your filling ready and warm.
  • Place omelette on a warmed plate put filling on it, flip half over and enjoy or place filling on half the omelete in the pan, flip half over and slide onto a warmed plate.

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Reviews

  1. After it was folded over, I was treated to a double delight. A lightly browned pancake shell, and a soft fluffy egg center. I filled mine with shredded cheese that melted into a smooth creamy core.
     
  2. Absolutely delicioso! I stuffed mine with crisp bacon, sauteed onions and mushrooms, Colby Cheese, Monterey Jack Cheese, Swiss Cheese, and seasoned it with seasoned black pepper and paprika. Can't wait to try your "West Omelette" recipe1 (Just kidding, Bergy)
     
  3. This was great! I always thought that my omlets were good, but this one takes the cake! I used bacon, cheese, mushrooms, and green peppers! Yummy!
     
  4. Superb! I used an extra-large frying pan and made and Easy Omelette for Two. My favorite filling: onions, mushrooms and roasted red peppers fried together and then add in some mozzarella cheese!
     
  5. If you don't have sour cream use 3 tbsp of 2% cottage cheese. You don't have to whip it just put in as as you would the sour cream and it works just as well
     
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Tweaks

  1. It is very light and fluffy. But we were not crazy about this. I think if 4 eggs were used in place of 2 it would be more an omelet and not so pancakey. It is easy to make. I did use yogurt in place of sour cream. Filled with mushrooms and spinach with a hint of garlic. Thanks Bergy. I will try with 4 eggs.
     

RECIPE SUBMITTED BY

On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src="http://w615.photobucket.com/pbwidget.swf?pbwurl=http://w615.photobucket.com/albums/tt233/Bergylicious/ABM slideshow/d95d7a18.pbw" height="360" width="480">
 
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