By Emily Fry
Most people hesitate to make omelets because they are afraid to flip them, but this recipe is fail-proof since there is no need to flip it over. It makes a hearty breakfast or a delicious dinner. You can even change it up every time by trying different fillings; who knows what you can create! Happy cooking!
Filling (if desired)
2 tbsp water
1/8 tsp salt
Dash of pepper
1 tbsp butter
1. Prepare filling, if desired. I typically sauté over medium heat: 1/4 cup chopped zucchini, 1/4 cup chopped red pepper, one clove of garlic (chopped) and one chopped scallion, until the vegetables are soft. Then, still over the heat, I add about one cup fresh spinach and cook until the spinach has wilted. Keep the filling warm until ready to use.
2. Combine eggs, water, salt and pepper in a small bowl. Beat until combined, but not frothy, with a fork.
3. Heat an eight-inch non-stick skillet with flared sides over medium-high heat until hot.
4. Melt butter in the skillet. Add egg mixture to the skillet; lower heat to medium. Immediately begin stirring the eggs gently with a wooden or plastic spatula until the mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop stirring. Cook for 30-60 seconds more or until the egg mixture is set and shiny.
5. If using filling, spoon the filling across the center. At this point I typically sprinkle my filling with grated parmesan cheese. With a spatula, lift and fold an omelet edge, folding the omelet in half. Transfer the omelet to a plate and serve.
Source: Better Homes and Garden Cookbook