Omelet

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Pre-Notes

These eggs cook very quickly, so it’s important to be ready to eat before you start to cook them.

Ingredients

1. 2 eggs
2. salt to taste
3. pepper to taste
4. 1/2 T butter
5. 2 T sharp Cheddar cheese, grated
6. assorted vegetables and or meats, cut into very small pieces

Instructions

1. In a small bowl lightly beat eggs and a pinch of salt and pepper with a fork until mixed.
2. Heat butter in an 8 to 9 inch nonstick pan over medium-high heat. When butter stops foaming, add any vegetables and or meats to lightly saute. Cook about 30 seconds or until tender.
3. Pour in eggs. Wait a few seconds until edges of the omelet begin to set. With the flat of a fork, stir in circular motion until slightly thickened. Use a wooden spoon or spatula to pull in cooked egg at side of pan towards center; tilt pan to one side so that uncooked eggs run to edge of pan.
4. Repeat until omelet is just set but still moist on top.
5. Add cheese to one half of omelet.
6. Cook a few more seconds to brown bottom.
7. Fold omelet in half, cook for a few more seconds, to melt cheese, and transfer to plate for serving.

Picture of Recipe