- Preparation time: 5 to 10 minutes
- Cooking time: 5 minutes
- Total time: 10 to 15 minutes
- 1 non-stick skillet (a shallow pan with flared sides works best)
- 1 tablespoon butter (you can substitute bacon fat or vegetable oil for the butter)
- Salt and ground black pepper to taste
- 2 tablespoons shredded cheese of your choice
- 1 tablespoon sautéd vegetables of your choice, cooked until lightly golden brown (about 3 to 5 minutes). Good candidates are mushrooms, onion, zucchini, red or yellow pepper.
- 2 tablespoons of fried ham, bacon, or mild sausage.
- 1 tablespoon fresh herbs, finely chopped. Good candidates are chives, parsley, scallions.
- 1 tablespoon salsa
Prepare any optional additions to be added to the omelet ahead of time and keep close to the stove so they can be added quickly as the omelet finishes cooking.
- Crack eggs and pour into a small mixing bowl.
- Using a fork, lightly beat the eggs until eggs and whites are just blended.
- Add a dash of salt and ground black pepper.
- Melt butter in the skillet over medium low heat.
- Lift the pan off of the heat and swirl the butter around so that the butter is spread evenly on the bottom and sides of the pan. You can also use a heatproof spatula so spread the butter around the bottom and sides of the pan.
- Pour the eggs into the skillet.
- Grasp the handle of the pan and shake the eggs back and forth.
- With your other hand, take a fork and gently stir the eggs in the pan. Use the flat bottom portion of the fork to stir so you are not touching the bottom of the pan.
- Stop stirring as the eggs begin to form curds.
- With the flat bottom part of the fork, gently spread the eggs evenly around the pan.
- If you are adding any additional flavors like ham or cheese, sprinkle them lengthwise across the center of the omelet.
- It is time to roll the eggs into an omelet.
- Remove the skillet from the heat.
- Tilt the skillet away from you.
- Using a fork, gently roll the omelet away from the pan handle and over itself.
- Serve immediately.