INGREDIENTS
BASE OMELETTE RECIPE
- 2 large eggs
- Kosher salt and freshly ground black pepper, to taste
- ½ tablespoon olive oil, butter, or bacon grease
SPINACH MUSHROOM OMELETTE
- ½ cup sliced cremini mushrooms
- ½ cup loosely packed baby spinach
- ¼ cup diced yellow onion
- 1 tablespoons crumbled goat cheese
WESTERN OMELETTE
- ¼ cup diced ham
- 2 tablespoons diced green bell pepper
- 2 tablespoons diced red bell pepper
- 2 tablespoons diced red onion
- 1 tablespoon shredded Monterey Jack cheese
TUSCAN OMELETTE
- ½ cup loosely packed kale or spinach
- ¼ cup diced yellow onion
- ¼ cup chopped sundried tomatoes
- 1 tablespoon basil pesto
- 1 tablespoon crumbled feta cheese
INSTRUCTIONS
- In a small bowl, whisk the eggs, salt, and pepper together until lightly frothy.
- In an 8-inch non-stick pan, heat the oil over medium-low heat. Pour in the eggs and tilt the pan to make sure they’re evenly spread out, then turn the heat down to low. Cook the omelette for 2 to 3 minutes, or until the edges are cooked through and the top is slightly wet but not runny.
- If you’d like to add filling, add it to half of the omelette. Then use a spatula to fold the empty half on top and slide the omelette onto a plate. Garnish with chopped herbs.