Prep 1 min
Cook 2 mins
Try this--you won't be disappointed!
- 3 eggs
- 1⁄2 teaspoon garlic salt
- 2 tablespoons chicken broth
- 2 tablespoons grated mozzarella cheese
- cooking spray
- Heat the pan with cooking spray.
- Beat eggs, garlic salt and chicken broth together and pour in hot pan.
- Sprinkle cheese on top.
- Make sure both sides of omelet are cooked.
- Serve. Add more cheese if desired.
So I actually used the technique described in Recipe 171221, and rather than sprinkling the omelet with cheese as it cooked, filled it (after it was finished) with dollops of ricotta and sauteed veggies... then folded it and slid it onto the plate. But from this recipe, I borrowed the use of chicken broth, and it was amazing! I think the omelets were more tender than when I've used milk, and that delicious broth (homemade of course) added great flavor. Thank you for the wonderful idea!
I didn't actually follow the recipe, but five stars for the chicken broth idea--it was delicious. I mixed the eggs and broth with some freshly minced garlic, multicolored ground pepper, and dried basil and parsley. I didn't have mozzarella (wish I did) so I used cheddar, and added some caramelized onions. The mushroom idea that other people have posted would have been great; sometimes I really wish I liked mushrooms. Thanks for the idea, I'll be using it whenever I have chicken broth around!
I couldn't believe what a diffeerence 2 tbsp of chicken broth makes to the flavor - wonderful I did add some mushrooms and I used part skim Mozzarella cheese - Served with a salad for a lovely light dinner