Community Pick
Magic Omelette
photo by Miss Tinkerbell
- Ready In:
- 10mins
- Ingredients:
- 8
- Serves:
-
1
ingredients
directions
- Heat a non-stick skillet until butter sizzles.
- Scramble eggs; add to skillet (no need to fuss over lifting the solidified edges to let the liquid eggs underneath).
- Sprinkle eggs evenly with cheese, ham, chives, salt and pepper (or herbs de Provence, baby spinach, smoked salmon, pre-sauteed mushrooms, onions, peppers, anything you like).
- Cover and cook over low flame until eggs solidify, about 5 minutes.
- Slide from skillet to plate, folding omelette in half with edge of skillet.
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Reviews
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This was really yummy as well as foolproof! I changed the serving size to 3, but I still had to make more, as they were really fantastic and a couple of my family members wanted two apiece. I used the idea of pre-sauteeing lots of fresh, sliced mushrooms and chopped onion in a slight coating of bacon grease in my skillet. So ours were bacon, cooked, chopped spinach, mushrooms, onion and lots of sharp cheddar cheese. I also added a couple of drops of tabasco to the eggs while whisking. I used an 8" non-stick pan to make them individually. They were effortless and very easy to slide out and fold over. For some reason, I was craving sour cream and mild green verde salsa on the side and that was a nice companion for dipping. I can't remember the exact time of cooking, but I just kept my eye on them over low heat, covered. Probably 4- 6 minutes. This is definitely a make again! Thanks, Jedley. These were really wonderful.
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Thanks to the recipe-providers tip, and a tip from another reviewer, I just finished eating a fabulous omelette. I beat together 2 eggs, mixing in some cream and Herbes de Provence, along with a pinch of baking soda for fluffiness, poured the mix into a small pan of melted butter and topped with cheese and bunch of arugula. I covered the pan and cooked for ~8 minutes, and out came a light, fluffy omelette with a slightly crisped bottom. YUM.
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RECIPE SUBMITTED BY
I'm a freelance translator living in Milan, the best part of which is easy and affordable access to incredible ingredients.
I'm a man of extremes - my food tends to be either clean, simple and unadulterated or a big artery-clogging mess.
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