Load 'Em Up, Flop 'Em Down! Some Of The Best Omelettes You've Ever Tasted!

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The Original

Initially, I couldn't make an omelette. It just never came out right. It never looked like an omelette. It just looked like a pan full of mashed eggs. So originally, I called my first flavorful success in this dept., "Sandy's Western Flop Omelettes." Everyone loved the taste-it just didn't look like an omelette. Frankly, it was too loaded with goodies to hold together well as one tried to flip it...until I learned, "Cut it in half first, then flip it!"

That seemed to work, and soon, I was making a nice omelette. I still called it "Sandy's Western Flop Omelettes," though. Just liked the name. Here's the ingredients:

Ingredients

  • 2 pc. Eggs
  • 1/4 cup Milk
  • 1/4 - 1/2 cup Tomatoes (depending on your taste buds), diced
  • 1/2 cup Purple onion, diced
  • 1/3 cloves Garlic (if it's large 2 should do, if small you may need more than 3), diced
  • 1/2 cup Bacon, shredded
  • 1 pc. Kraft Mexican cheese, shredded
  • 1 packet Sazon
  • 1/2 tbsp. Soy sauce (depending on your taste buds)

Open the two eggs into a bowl and add milk, soy sauce, and sazon packet and scramble with a fork until no clear/white blobs are left and egg is completely scrambled. Fry the meat of your choice from above list, and cut it up or shred it. You could also shred it prior to frying, your choice. Just make sure it is well cooked, and use the least amount of oil (unless you are using olive oil, which is healthier), or real butter.

Once the meat is cooked, (if you did not add oil, which depends on which meat you were cooking) drain the meat, (like the sausage oil) and put butter into the pan. Throw in the onions, garlic, and stir fry with the meat, then throw in the tomatoes for a few minutes. Don't leave it cooking more than say, five minutes; just long enough for the veggies to soften up a bit, then pour in the egg mixture. Add a handful of the cheese and sprinkle around the entire egg liberally.

Before you flip, unless you are a pro with this, take the spatula and cut straight down the middle. When the cheese starts to melt, on one of the halves, flip 1/4 over to the other 1/4, and do the same for the other half of the omelette. Flip one time after that, about 1-2 minutes later, and plate both halves. If you want to make a sandwich with this, have your toasted bread ready prior to plating, and just throw it on the bread. Just 1/2 makes a filling, tasty sandwich, and you will have another half to either save for the next day, or share with a loved one.

New & Improved

Needless to say, I was quite happy with my omelettes for a good while. It was filling, and tasted good, so I didn't experiment with them for a long time, after hitting upon the above method.

However, one day, I didn't have all my customary ingredients...so I had no choice. I wanted an omelette, and was not up to running to the store for ingredients. That would mean having to shower and dress, and wait to eat, so that wasn't going to work.

So I decided to play around a bit and see where it lead me. Seeing as how I love veggies, I figured that I'd just make something with a few different veggies than I normally used. Naturally, since I love garlic, that had to be thrown into the mix first and foremost. With that as a base, anything would work, I reasoned. Here's the first few ingredients I used.

Ingredients

  • 2-3 large cloves of garlic
  • 1/4 of a white sweet onion, diced
  • Ground Parmesan cheese
  • 1 cup of Mustard greens, finely choppe
  • 2 eggs
  • 1/4 cup of milk (preferably almond)

This time, I stir fried the onions and garlic first, then threw the mustard greens in and stirred them around until soft. The milk, eggs and liberal shakes of Parmesan went into the bowl and were scrambled. I didn't even add salt to this mixture. I had my two slices of toast ready and as soon as my two halves were flipped and done, I plated right to the bread. Man! It was fabulous! Even better than the western flop omelette!

Since then, I have done a few varieties on this omelette. The base of the ingredients stays the same, but I do change the greens, depending on what I have available, as well as the cheese. Either way, with the garlic and sweet onion base, it's great no matter what greens or cheese I use. I've used Bok Choy, Chinese cabbage, and Kale! OMG! The kale is great! Of course, with these veggies, I do throw a bit of Badia seasoning or Sazon on the veggies while they stir fry.

With the cheese, of course I've varied it with the 4 cheese Mexican; I've mixed Cheddar and Jack and Mozarella, and...shredded Parmesan is even better than the ground Parmesan! Adding meat to it is another plus altogether, so there's lots of varieties to do with this. Have fun!

Cast your vote for Egg Omelet

Nutrition Facts of Omelette

Nutrition Facts
Serving size: 1 Large Egg Omelette
Calories 93
Calories from Fat63
% Daily Value *
Fat 7 g11%
Carbohydrates 1 g
Protein 6 g12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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Comments 5 comments

Teddletonmr profile image

Teddletonmr 5 years ago from Midwest USA

Yum, yum, now you have gone and done it, my mouth is watering.

How about a little eggplant, zucchini, and tomato salsa and milk gravy?

Please excuse me while I go mess up the kitchen...

Thanks for the idea. Mike


Etherealenigma profile image

Etherealenigma 5 years ago from Florida Author

Hi Teddletonmr! I'm down with the eggplant & the zucchini, but the salsa? I'm not a pepper person. If the salsa didn't have that, I'd go for it. Milk gravy? How does one make that? Is that just pouring milk into the mix? Thanks for stopping by.


Dexter Yarbrough profile image

Dexter Yarbrough 5 years ago from United States

Hi! This is a great recipe. I will ask my wife to make it for me. If I try, it will just get messed up! Thanks!


Teddletonmr profile image

Teddletonmr 5 years ago from Midwest USA

Etherealenigma milk gravy is easily made using milk, general purpose corn flower, bacon drippings and a sauce pan of large skillet.

With the sauce pan or skillet on medium high heat, put the bacon drippings required to cover the bottom of the pan.

Next sprinkle the general purpose corn flower into the hot bacon drippings making sure to mix well, just enough to create a tooth paste texture.

Add the milk, mix everything together and simmer over medium heat untill thickened the way you like, salt and pepper to taste and enjoy.

The mixture works well with bits of your favorite saucege mixed in over homemade buttermilk biscuits, omlets, tomatoes or fried potatoes. Come to think about it, milk gravy is just goooood comfort food.

Best reguards, have fun in the kitchen. Mike


Etherealenigma profile image

Etherealenigma 5 years ago from Florida Author

Hey Dexter,

Thanks for stopping by. Let me know what you think once you try it.

Teddletonmr thanks for the recipe, but wow! How fattening is that? I love cooking with bacon drippings, but lately, I'm scared to because of the "health" issue. I use turkey bacon, and I cook it in olive or canola oil. Maybe I can just try this in some olive oil and add seasonings to see how it tastes. I will play with the idea and come up with something. Thanks.

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