Wednesday, July 14, 2010

farmstand omelet

Omelets are tasty, easy, affordable, and nutritious, not to mention they are also versatile because you can add all sorts of different ingredients to them. We like to have them once every week or two for dinner (so easy!), and occasionally for breakfast.

French Omelet
Adapted from a recipe in my Better Homes and Gardens cookbook

I N G R E D I E N T S :
3 eggs
2 Tbsp. milk
1/8 tsp. salt
Dash ground pepper
1 Tbsp. butter
For fillings, I use some chopped up ham deli meat, grated cheddar cheese, baby spinach, and sauteed mushrooms and bell pepper.

D I R E C T I O N S:
If desired, prepare filling; keep warm.
In a small bowl, combine eggs, milk, salt, and pepper. Beat until combined, but not frothy, with a fork. Heat an 8-inch nonstick skillet with flared sides over medium-high heat until hot.
Melt butter in skillet. Add egg mixture to skillet, lower heat to medium. Immediately begin stirring eggs gently but continuously with a wooden or plastic spatula until mixture resembles small pieces of cooked egg surrounded by liquid egg. Stop sirring. Cook for 30-60 seconds more or until egg mixture is set and shiny. 
If desired, spoon filling across the center. With a spatula, lift and fold an omelet edge about a third of the way toward the center. Fold the opposite omelet edge toward the center and transfer to a warm plate.

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