Recipes A to Z....."O" is for Omelets

Omelet pans are available, however, I like to cook mine in an 8 inch non-stick skillet. It is the perfect size for an omelet.

In a non-stick skillet,  very little fat or oil is needed. A teaspoon or so of vegetable or extra-virgin olive oil is enough.  Heat the skillet for 1 minute on medium heat.

For 2 servings, whisk 4 eggs in a small bowl. Add a splash of milk, salt and pepper. Whisk again.

When the skillet is hot, pour the eggs in. Cook until the outside edges start to set. Using a spatula, bring the outer edges toward the center slightly, all the way around. Lift one side of omelet and tilt the pan, so that the uncooked part goes underneath. Continue cooking this way until eggs are fully cooked.

Add filling, if desired. Make a crease in center (not all the way through). Fold omelet in half.  Cut into two halves.  Serve immediately.

Shredded Cheese - any kind you prefer

New Orleans Omelet - Cooked shrimp, cooked sausage, sweet bell pepper and onion

Seattle Omelet - Brie, smoked salmon, asparagus and chives

Denver Omelet - Cooked ham, mushrooms, green peppers and green onions

Mexican Omelet - Corn, tomatoes, cooked chorizo sausage, Monterey Jack cheese

Ground beef or Turkey Omelet - cooked ground meat, goat cheese, spinach, sun-dried tomatoes and mushrooms (a little of each)

Choose whichever omelet you wish for the main dish.

Select an appetizer like: Chilled pineapple-grapefruit juice, cheese-stuffed celery or vegetable soup

Select a salad like: Tomato stuffed with raw vegetables or fruit plate with apricots and sliced bananas

Select a bread like: Toast, hot biscuits or English muffins