The Underrated Omelette

 

I am someone who loves breakfast on the weekend. Sure, cereal is great and pancakes are a yummy treat now and then but when I roll out of bed late and am looking to cook up something substantial but not sweet covered in syrup, an omelette always seems to fit the bill. Serve with a steamy cup of coffee, an english muffin and half a grapefruit and you’ve got brunch!

One of the reasons I like omelettes so much is that they are so versatile. My sister loves them plain with only cheese, my husband likes them dressed up with cheese, hot sauce and salsa and my favourite changes depending on what’s in the fridge haha. Go to the end of this post for some ideas for great combinations. Once I had mastered scrambled eggs as a kid, this was the second recipe I was allowed to make on my own. It’s great for kids because it’s so versatile and they can add whichever fillings they want.

Oh, and as far as I’m concerned, the only thing better than breakfast is breakfast for dinner – so next time you get home from work late, hungry and tired, why not cook one up instead of giving in to the temptation to dial for take away?

Ok, so without further ado, here is the (EASY) recipe:

 

Ingredients:

2 eggs (use 3 egg whites instead for a lower fat version)
2 tablespoons of skim milk (or whatever percentage of milk you have – water works too for lighter fluffier eggs)
Salt and Pepper to taste
Dash of onion salt (optional)
Dash of paprika (optional)
½ teaspoon of parmesan cheese (grated)
Cooking spray

 

Tools:

Cereal bowl (or small mixing bowl) for mixing
Fork (for beating the egg mixture)
Teaspoon (for measuring roughly)
Fry pan (preferably nonstick)
Large lid from a pot (optional)
Large spatula

 

1. Place pan on stove, spray with cooking spray (alternately, melt a small amount of butter or margarine) and turn to medium;
2. Crack 2 eggs into bowl and beat well;
3. Add milk (or water), salt, pepper, paprika, onion salt, parmesan cheese and beat well;
4. Pour mixture into pan, turn down to medium-low and place large cover over pan (this helps the top of the omelette to cook as well as the bottom so flipping is usually not needed);
5. Prepare filling ingredients (see below for combination ideas);
6. Once top egg is cooked through (no liquid is left on top), cover half of the egg with filling and gently fold the egg in half, turn heat to low and cook for 2-3 minutes until cheese is melted or filling is heated through;
7. Remove from pan and enjoy!

 

Filling ideas:

• Cheese (one or any combination of cheeses to your taste);
• Salsa, hot sauce and cheddar;
• Garlic kielbasa and mozzarella;
• Asparagus and sharp cheddar;
• Bacon and potato;
• Green pepper, olives, feta and tomato;
• Ham and Swiss cheese;
• Whatever leftovers are in the fridge and suit your taste!

 

Please feel free to leave comments here with what you like in your omelette!