Omlettes, anyone?

Ok, so when you’re down to eggs and cheese at the end of the month, out come the omlette recipes

My family came over for Memorial Day and we all cooked out burgers. My sweet mother brought onions, tomatos and lettuce to put on them and left me the extras. So this morning I made me a killer omlette.

You put some olive oil in a skillet and let it get hot. While its getting hot, put two eggs in a measuring cup and beat well. Then dice some onion and tomato. It really depends on how much onion and tomato you want, I go with about two rings off a whole onion and about half a slice of tomato. (Keep in mind I was working with onions and tomatos that had previously been prepped for a cook-out) Also, you can do a one egg omlette, just only put one egg where I have stated two. Works the same way, and tastes just as good.

then you sautee about 2 tablespoons of diced onions and 2 tablespoons of diced tomato (about half a slice, chopped up) until tender. (NOT long at all, so don’t leave it)

Once that is tender, spread all the onions and tomato mixture evenly over the bottom of the pan. Then pour in the beaten egg, being sure to pour it over the whole bottom of the pan. Sometimes if you just pour in the center it doesn’t spread all the way out and you have left over onion tomato. Because the skillet is hot, the egg will start to cook as soon as it hits the pan, so put it where you want it (tell that egg whose boss!) Then you let the egg “set up”. It will start to cook at the edges first, it is ready for the last ingredient (Cheese) when you see the egg start to bubble. Don’ wait until all the egg-y ness is cooked, you want to add the cheese when the inside is still a little wet looking.

Lay your favorite type of cheese over top, as much as you want (or as little as you want–this omelette would be good without cheese, but I’m a cheese-a-holic, so I definitely add cheese ) Like I said, mine was for a cookout, so I went with sliced american cheese. I was down to the extras, so there was only one slice but as a hint I would recommend adding one slice per egg that you use, so two slices would be better for this recipe. Then comes the tricky part, and don’t worry if this doesn’t look pretty because it takes practice. The good news is that messing this step up doesn’t change the taste at all. It will still taste good

You take a spatula and slide it around the edge and under one side of the egg mixture. Then flip over one side so that it lays on top of the other. At this point, you can turn the eye off and let the omlette finish just under the heat thats already in the pan. Let the omlette cook a little longer, letting the cheese melt and the inside finish cooking. If you’re ambitious, you can fip the entire omlette over and cook it on both sides, but I usually make a mess of that so I just let it sit for about a minute. Then I slide the omlette into a place, salt and pepper and enjoy

Oh, you can salt and pepper the eggs when you beat them, or salt the tomato/onion mix if you want to add the salt/ pepper while cooking.

Omlettes are very versatile, so you can add anything to them. Let me know what you add to yours. I love omlettes, so I’m always wanting to try new additions