Omelet for One

"For more servings this recipe increases easily. Recipe source: local newspaper"
 
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photo by Debbwl photo by Debbwl
photo by Debbwl
photo by spatchcock photo by spatchcock
Ready In:
10mins
Ingredients:
7
Serves:
1
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ingredients

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directions

  • Melt one tablespoon of the butter in a medium skillet over medium heat. Add onion and cook until soft (2 minutes).
  • Add mushroom and cook another 2 minutes (or until mushroom is soft).
  • Add bell pepper and cook another 2 minutes (or until pepper is soft). Remove from heat and stir in parsley.
  • Remove vegetables from skillet and set aside.
  • Beat eggs with 1 tablespoon water and salt and pepper.
  • Melt remaining 1 tablespoon butter in an 8-inch non-stick skillet (or use the same skillet used to cook vegetables in). Pour in the eggs. Cook until edges begin to set- watch because it cooks fast (2-3 seconds).
  • With a silicone spatula, stir mixture gently in a circular motion until thickened (10 seconds). Push back egg (from the edges of the pan) that has set so uncooked egg can run underneath. After about 20-30 seconds the top will be still wet but not runny and the omlet will be done. Remove skillet from heat.
  • With a silicone spatula fold the lower third (closest to you) of the omlet to the center and then the far edge (1/3rd) towards the center.
  • Make a shallow slit the length of the omlet and spoon the vegetables onto it.
  • Serve immediately.

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Reviews

  1. A tasty omelette and loved the choice of vegies, though I did add a sprinkle of sharp cheddar cheese and served with wholemeal/wholegrain toast for a very filling breakfast. Thank you ellie_, made for Name that Ingredient tag game.
     
  2. A truly tasty veggie omelet that makes a great light vegetarian dinner! Thought I would miss the addition of cheese but I did not :) Thanks for the post.
     
  3. Really good, clear recipe. I used margarine, added more mushrooms and a bit of cheese but otherwise followed the recipe.
     
  4. A good basic omelet. I made this using green onions and egg substitute. I topped it off with some finely grated cheese. Thanks ellie for posting.
     
  5. This is basically how I make omelets for myself when I have a craving. I just made one similar to this and was going to post it, but I used asparagus for the veggie this time (I usually use whatever I have around, lol!) I think the trick to a successful omelet is not using too much egg, and this recipe does that very well. Thanks for posting!
     
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RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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