How to make Omelette-easy recepie
An omelette is a great breakfast, lunch or snack.
It can even be dinner fare if coupled with some tasty hash browns.
1. The key to making an easy omelette is a great pan. Choose an 8 to 10 inch nonstick fry pan with a curved bottom and about a 2 inch base.
2. Saute in butter whatever meat and vegetables you want in your omelette and set aside -- use the same pan; no need to make unnecessary mess.
Some possible additions are: Canadian bacon, regular bacon crumbled into bits, chopped green pepper, onion, and/or sliced mushrooms.
3. Crack 2 or 3 eggs in a separate bowl, one at a time.
I crack each egg in a bowl and only combine when I see it's not rotten. Whisk together with a fork.
4. Melt 2 Tablespoons of butter in pan.
Heat the pan, but don't let the butter brown & burn.
Be ready with all your ingredients.
5. Pour egg mixture into pan, and let cook; it will begin to set very quickly.
Using spatula, slide sides of set eggs slightly up & back to allow the runny egg to go onto pan.
Lift pan slightly to allow for this.
This may take a few minutes until the egg mixture is very set and looks a bit like a pancake with a gooey center.
I like to flip my "egg pancake" at this time, because I don't like runny omelettes. If you like it a bit runny, then skip the flip and proceed to the next step.
You can flip the egg very easily by using a big enough spatula and having put enough butter in your pan.
Simply work your spatula under the egg center, and flip quickly.
6. Now it's time to add the "insides."
Line half of your omelette round with your prepared ingredients and good ol' Velveeta cheese because it melts so nice.
Pepper Jack is a winner too.
7. Take the opposite end of the "egg pancake" and lift over the ingredients and cheese. Let it sit for a while to melt the cheese.
8. Remove from pan and enjoy!
An omelette is a great breakfast, lunch or snack.
It can even be dinner fare if coupled with some tasty hash browns.
1. The key to making an easy omelette is a great pan. Choose an 8 to 10 inch nonstick fry pan with a curved bottom and about a 2 inch base.
2. Saute in butter whatever meat and vegetables you want in your omelette and set aside -- use the same pan; no need to make unnecessary mess.
Some possible additions are: Canadian bacon, regular bacon crumbled into bits, chopped green pepper, onion, and/or sliced mushrooms.
3. Crack 2 or 3 eggs in a separate bowl, one at a time.
I crack each egg in a bowl and only combine when I see it's not rotten. Whisk together with a fork.
4. Melt 2 Tablespoons of butter in pan.
Heat the pan, but don't let the butter brown & burn.
Be ready with all your ingredients.
5. Pour egg mixture into pan, and let cook; it will begin to set very quickly.
Using spatula, slide sides of set eggs slightly up & back to allow the runny egg to go onto pan.
Lift pan slightly to allow for this.
This may take a few minutes until the egg mixture is very set and looks a bit like a pancake with a gooey center.
I like to flip my "egg pancake" at this time, because I don't like runny omelettes. If you like it a bit runny, then skip the flip and proceed to the next step.
You can flip the egg very easily by using a big enough spatula and having put enough butter in your pan.
Simply work your spatula under the egg center, and flip quickly.
6. Now it's time to add the "insides."
Line half of your omelette round with your prepared ingredients and good ol' Velveeta cheese because it melts so nice.
Pepper Jack is a winner too.
7. Take the opposite end of the "egg pancake" and lift over the ingredients and cheese. Let it sit for a while to melt the cheese.
8. Remove from pan and enjoy!
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