Recipe by Jedley
This isn't so much a recipe as a tip. Most of us make omelettes the same way: wait until the eggs are nearly cooked, then add cheese, vegetables, meat, etc., counting on the heat of the eggs to heat them, and in doing so unnecessarily overcooking the eggs. If, instead, you cover your egg pan with a pot lid, you can add the omelette filling from the outset and it cooks WITH the eggs, so your omelette's already done at the point where you'd normally add the filling. And get this - you never have to touch a utensil! Try it and I bet you'll never cook an omelette without a lid again.
Top Review by Kelli08
Love this recipe. I cooked some bacon & sauteed some chopped vidalia onion that I had in the freezer. I also used mushrooms, sharp cheddar, and baking powder for fluffier eggs. Thank you for a great omelette recipe!
- 2.46 ml butter
- 2 eggs
- 14.79 ml water or 14.79 ml milk
- cheese, grated (or sliced)
- ham, chopped
- chives, chopped
Directions See How It's Made
- Heat a non-stick skillet until butter sizzles.
- Scramble eggs; add to skillet (no need to fuss over lifting the solidified edges to let the liquid eggs underneath).
- Sprinkle eggs evenly with cheese, ham, chives, salt and pepper (or herbs de Provence, baby spinach, smoked salmon, pre-sauteed mushrooms, onions, peppers, anything you like).
- Cover and cook over low flame until eggs solidify, about 5 minutes.
- Slide from skillet to plate, folding omelette in half with edge of skillet.