Who doesn’t love a good omelette for breakfast?! The best thing about omelettes is that YOU decide what goes inside! The possibilities are endless! Ok, now raise your hand if you’ve ever tried making an omelette and ended up with scrambled eggs?! Yeah, been there done that! I’ve struggled to find the best solution to this problem but have now tried “my way” so many times that it would be under the “tried and true recipes” on your Pinterest board. 😉 YOU CAN DO THIS! Ready?! Let’s go!
Okay, like I said I used to be incredibly intimidated by the thought of making an omelette. They always ended up cooking too quick on one side, breaking, being too fluffy or just super dry. I didn’t know what the heck I was doing wrong. Here’s what I do now.
- First coat the bottom of a small 8 inch frying pan with about 1 Tbsp olive oil.
- Set heat to medium high on stove top.
- Next crack one egg into a small bowl and whisk with a fork until the yolk and egg whites are combined. Season with salt and pepper.
- Pour egg into the pan making sure to cover the entire bottom of the pan. You’ll need to help the egg spread out a bit (it will be thin).
- Prepare your desired veggies. I usually use leftovers from my fridge that I need to get rid of: spinach, left over meats, sausages, asparagus, tomatoes, some cheese, quinoa, peppers…honestly, just put whatever you like in that bad boy. 🙂
- Once the bottom of the omelette is cooked, or you can’t see through the egg, (about 2-3 minutes) turn the heat down to medium low and put your veggies/meat/cheese on one side.
- Carefully scoop up the other side of the omelette with a spatula and flip it on top of your veggie side.
- Put a lid on the pan and cook for another couple minutes so the inside ingredients can warm up and cook through.
- Carefully transfer the omelette from the pan to a plate and pair it with a yummy fruit.