Ingredients
- 3 large eggs
- 1/4 kosher salt
- 1/8 pepper
- 3 t olive oil
- 1 c chopped vegetables
- 1/4 c cheese
Preparation
Step 1
Wisk eggs until really mixed; set aside for 15 minutes.
While waiting for eggs, heat 1 t oil in heavy 10" skillet on medium heat. Cook vegetables till tender, 5-8 minutes. Transfer to bowl and keep warm.
Add 2 t oil to medium heat, about 1 minute. Swirl oil to coat pan. Add eggs and place lid on skillet. In 2 1/2 minutes, remove lid. If surface looks wet but eggs look set, add vegetables to half of Omelet. Run a silicone spatula around the rim of Omelet, then fold empty side over. Use the spatula to gently push Omelet onto plate.
Western: onion, garlic, red and green bell pepper, sharp cheese.
Greek: baby spinach, garlic, halved cherry tomatoes, crumbled feta cheese
Garden: broccoli, tomato, mushrooms, green bell peppers, onion, goat cheese
Mexican: chorizo, onions, chipotles in adobo sauce, Monterey Jack cheese