I love combining ingredients, especially for breakfast, but I just don't like making omelets. For me, the great part of eggs is the separate flavor of the runny yolks. This recipe is very easy to modify to your personal tastes, but the most important thing to keep in mind with your additional ingredients is that they will heat up within about three to four minutes. That means that rough veggies need to be pre-cooked, as should your bacon or other meats. All additives should be at room temperature. Here's how I had it this morning:
My Private Note
Units: US | Metric
- 1Heat a small skillet (non-stick is fine) over medium-LOW heat, and melt the butter. (It should not pop or crackle very much at all.).
- 2Crack your eggs into a separate bowl so as to avoid adding calcium to your dish (shells), and then pour them into the skillet.
- 3Sprinkle your salt and pepper over the top.
- 4Distribute your additives (tomatoes and cheese in this case) over the whites, doing your best to avoid the yolks. If you get some on there, it's not that big of a deal, but it could breach the yolk.
- 5Cover with a pan lid for three minutes for two eggs, four and a half minutes for three eggs. This will "baste" the eggs. You'll know they're done when the outside of the yolks turn pink.
- 6Simply slip the finished eggs onto a plate or into a large soup bowl, and you have a great egg breakfast without crispy edges or dry corners! Serve with toast, biscuits, or whatever other sopping device you prefer.
Browse Our Top Breakfast Recipes
Nutritional Facts for Runny Omelet
Serving Size: 1 (285 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 642.6
- Calories from Fat 465
- Total Fat 51.7 g
- Saturated Fat 29.6 g
- Cholesterol 552.0 mg
- Sodium 909.2 mg
- Total Carbohydrate 4.4 g
- Dietary Fiber 0.7 g
- Sugars 3.6 g
- Protein 39.7 g