Friday, June 12, 2009


The other night I made omelets because my daughter asked for breakfast for dinner (her favorite). The kids just had scrambled eggs, but I followed this video and made my hubby and I great omelets that were perfectly cooked. I've always found omelets intimidating, but this method worked great. The bottom was not too browned and the middle was cooked through. Success. They were so good.


Omelet (ingredients for 1 omelet):
1/2 tablespoon butter
3 eggs, beaten (or 1 egg and 3 egg whites for lower fat option)
1 tablespoon water

1/2 tablespoon butter
1 green onion, sliced
about 1/3 cup diced ham
1/2 cup sliced mushrooms
1/3 - 1/2 cup shredded Swiss cheese

In a small skillet cook the green onions and mushrooms in a tablespoon of butter, once they are cooked add the ham and heat through. Set filling aside to add to omelets.

For each omelet, mix together beaten eggs, water, salt and pepper in a bowl. Melt a tablespoon of butter in a skillet. Add the egg mixture and push in the sides of the eggs as they cook letting the raw egg fill in the part you just pushed in. Watch the video for reference on this step. When the egg will no longer flow and its almost set in the middle add the filling mixture. Let it cook a minute to melt the cheese. Fold over in pan and slide onto a plate or slide partially onto a plate and then flip over the half still in pan to fold over.

*Of course use any filling ingredients you want. My favorite omelet at The Cheesecake Factory, "the California omelet", has avocado, sauted mushrooms, green onion, diced tomatoes, sour cream, and a combination of monterey jack, cheddar, and swiss cheese. Oh so good. Other combinations I like:
- sauted mushrooms, asparagus, green onions, and Swiss
- diced ham and cheddar
- diced tomato, green onions, and monterey jack

This is a picture of a mostly egg white omelet (1 egg + 3 egg whites, 1 T. water, and cooked in 1 teaspoon butter). It turned out really well and is yummy and healthy for breakfast, lunch or dinner.

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