Cooking with U: Morning Omelette


Omelet picture

Eggs are a great source of protein and nutrients, and they can be enjoyed in many forms. This week’s recipe is not necessarily a recipe but more of a how to in making the perfect omelet every time. Omelets pair great with a variety of meats, cheeses, and vegetables within them, along with a side of crisp asparagus and toast. With this how to guide, you can enjoy a well-rounded meal and at the same time impress everyone with omelet making skills. Just be prepared for them to ask you to make omelets all the time!


2 large eggs

2 Tbsp. water

1/8 tsp salt

Dash freshly ground pepper

1 tsp. butter

1/3 to ½ cup of finely shredded cheese with finely chopped meat, baby spinach, other veggies

Optional: toast, side of steamed asparagus

Beat eggs with water, salt, and pepper in a bowl until well-blended. Heat the butter on a 7-10 inch nonstick pan or skillet over medium-high heat. Make sure the pan in hot and fully coated with butter before pouring in the egg mixture. The mixture should cover the pan to the edges. Using a spatula, gently push cooked portions into the center to ensure even cooking. Continue to cook and tilt the pan to move cooked and uncooked portions when necessary. When no visible liquid egg remains, distribute the filling on one side of the omelet. Fold the exposed half onto the top of the filling so no filling is visible. Do a quick flip of the omelet. Press down gently. Slide the omelet onto a plate and enjoy immediately!into slices and enjoy!


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