• Currently 4/5
My sons Ryan and Brent love to make "custom" omelettes for breakfast/lunch.
3 eggs
1 Tbsp milk
Shredded cheese: American, Cheddar, Mozzarella, Swiss
Olive oil to cover skillet
Chopped onion, green pepper, mushrooms, ham, chicken, jalapeno peppers
Salt and pepper to taste
1. Heat olive oil in nonstick 8" skillet.

2. Whisk together eggs and milk.  Pour into heated skillet, swirling to entirely coat bottom of skillet.  Cook until bubbly, and edges are beginning to firm up - do not stir eggs.
3. Sprinkle desired amount of cheese over eggs.  Sprinkle with desired toppings.  Continue to cook until eggs are no longer runny, and cheese is melted.  (May cover with fitted top for a minute or two to solidify eggs).
4. Using a teflon spatula, lift side of eggs without fillings on it and flip over on top of other half of omelette; slide out of skillet onto plate.  Salt and pepper to taste.
Serves:  1
Meal   BreakfastDish   Main Dish
Cooking Method   Pan FriedPrep Time   less than 15 minutes
Cooking Time   less than 15 minutes

Carolyn Beck

Member since Jun 2008

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