Omelet / Omleta

Directions

1. In a small bowl, beat the eggs. Add seasonings (like salt, pepper, herbs etc.) if desired.

2. Heat oil or butter in a frying pan over medium heat.

3. When hot, pour eggs into the pan. Watch the heat, if eggs sizzle or burn, immediately turn the temperature down.

4. As eggs cook, tip pan so that any raw egg spreads out and cooks.

5. Before the underside is completely done, break the cheese into bits and sprinkle it over half the eggs.

6. Flip the side of the eggs without cheese over the cheesy side.

7. Let eggs cook, flipping once to cook both sides and avoid burning.

                                                              

Notes: Make sure your pan is hot before adding eggs, they will cook better. If the pan is NOT nonstick make sure there is sufficient butter or oil to ensure the eggs will not stick. Be aware, filling a heavily stuffed omelet takes finesse – don’t be surprised if you end up with a scramble the first few times.

 

Variations: Omelets can be made with the just the whites, be aware, though, that an omelet with just the whites will cook much faster. Omelets can become more filling with added ingredients. Cook (lightly) these other ingredients before adding to the omelet. Ham and Cheese Omelet: Add ham cubes (or bacon) and grated cheese. Veggie Omelet: Add green peppers, onion, mushrooms and/or tomato and grated cheese. Denver Omelet: Combine the ham and cheese omelet with the veggie. Greek Omelet: Add tomato, green olives, and/or artichoke heart with feta cheese. Spanish Omelet: Add cumin to the eggs and tomato, shredded chicken, olives, and grated cheese. Special Omelet: Add parsley, basil, dill, cayenne pepper, paprika and rosemary to the eggs before frying. Add zucchini, green onion, tomato, and feta cheese into eggs while cooking. Potato Omelet: Add fried potatoes or hash browns, green onion, and/or tomato with grated cheese.