Friday, March 13, 2009

Lost Track of Time? Make an Omelet!

I was reading my Wiley book for Audit and didn't realize it was past lunchtime. No wonder my stomach was growling. For a quick lunch, an omelet sandwich sounds good! Below is my recipe for an omelet I make all the time for breakfast, brunch, and sometimes even lunch.

You might find it completely unconventional that I don’t use milk in my omelet. My mom never used milk either, so I grew up eating omelets this way. I have made omelets with milk before, but I prefer them without. I need to taste the eggs; in my opinion the milk just takes away that flavor.

And, oh yes, my omelet is fluffy – you don’t need milk to make a fluffy omelet!

What did you think of my signature omelet? Did you change anything (like adding milk) or adding mushrooms, zucchini, etc? Let me know! I will post my awesome zucchini omelet next time I make it.

Niki’s Omelet with American Cheese
  • 2 eggs
  • salt, to taste
  • pepper, to taste
  • a pinch of dried parsley
  • 1/2 tsp olive oil
  • 1 slice American cheese


Break your eggs into a bowl. 
Add salt, pepper and parsley flakes (or any other spices you prefer). 
Beat vigorously with a fork for 10 seconds. There should be some bubbles present in the eggs now. 

Heat a small omelet pan (frying pan). 
Spray with oil if non-stick (or add some oil to lightly coat the bottom of a stainless steel pan). Remember, the oil is so the eggs don't stick to the pan; we aren't frying them. 

Pour in your beaten eggs and cook over a medium–low flame. 

If you are using a small 8” pan like I do, you can lift a cooked edge of the omelet and tilt the pan so the uncooked eggs move to that side of the pan. If you are using a larger pan, you can tilt the pan slightly, but keep in mind that your omelet will become thinner if you spread it over a large surface area. 

Wait until most of the top of the omelet has cooked. 

Use your spatula to flip the omelet over. You can also flick it into the air using the pan if you aren't afraid it will fall on the floor. I used to do that but sometimes I wasn't lucky and it would fall back into the pan messily; edible but not pretty. If you cooked it a little too much, don’t worry because this is the inside. If you didn't cook it enough, wait until the bottom cooks and then turn it over again. It cooks really fast. 

Put the American cheese slice on one half of the omelet. 
Now fold the omelet over the cheese once. 
You can flip the folded omelet over if the top needs to cook more. 

Remove from heat and serve with toast (or as a sandwich between 2 slices of toast and cut in half diagonally).

Yield: 1 serving

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