Each cook wants to be able to make the best breakfast Omelet, and believe me there are thousands of recipes out there. I make mine for under $5.00, and can feed four people on just that amount. Here’s a great Omelet recipe.
In making a good omelet, I make sure to beat the egg mixture very well. Also it’s important to cook the omelet quickly. The trick to speeding up the cooking process is to gently lift the edges of the egg as they start to set, letting the uncooked egg flow underneath. Also be sure you don’t overcook them. Here’s all you will need for less than $5.00:
Texas Cheesy Fruit Omelet Ingredients:
1 Apple, peeled and chopped well;
1/2 Cup of finely chopped onion;
2 tablespoons of butter or margarine, divided;
2 tablespoons of water;
1/2 teaspoon of salt;
1 cup of shredded Colby Cheese (or whatever Cheese you prefer)
Omelets are very easy to cook, as long as you pay attention and keep moving the egg mixture. You could use any fruits or veggies you’d like in the filling.
1. In a large nonstick skillet, melt 1 tablespoon of butter over medium heat. Add apples and onion; cook and stir until tender. (This takes about 5 minutes). Remove from the skillet and set them aside.
2. In a medium bowl, combine the eggs and water and salt; beat until fluffy. Return skillet to heat and add remaining tablespoon of butter to the skillet and pour in the egg mixture. Cook without stirring over medium heat for 2 minutes. Then, using a rubber spatula, gently run it under the edges of the omelet, lifting to let the uncooked egg flow underneath. (Tip: A good way that I keep the egg mixture from sticking to my spatula is to spray PAM on my spatula prior to using. Works great). Also shake pan occasionally to prevent sticking.
3. When the eggs are almost cooked but still moist on top, add the apple filling to half of the omelet and sprinkle with cheese. Cover and cook for 2 to 3 minutes longer, then fold over and slide onto serving plates. Serve this while they are hot. There you have it, great tasting Omelets for your family. Enjoy!
Published in: Cooking