Red Pepper and Mushroom Omelet
We use lots of eggs in our house.
At this point, I’d say there’s a tie between eggs being used to baking and eggs being used for OMELETS.
I thought I’d share with you what I make for my super-coupon of a husband when he is hungry and nothing else seems appealing to him. I go with omelets. He loves them and there are typically some yummy items in the refrigerator that he likes.
(omelet, do you know how to spell it, omelet or omelette?dictionary has both I’m confused!)
I like making omelets, I should remember to watch it a little more closely and not wash the dishes when it’s cooking because inevitably I wind up with it getting just the slightest bit golden brown, but really prefer it lighter in color. He doesn’t mind, as long as I’m making it he’ll eat it either way.
Today’s omelet was made with scallions, red pepper, and mushrooms.
I sauté them in a drop of oil, I should take a photo of the silicone brush I use to spread the butter, quick and easy and not a lot of butter is needed.
I mix three eggs with about 3 tablespoons water and pour them on top of the veggies that I lightly cooked.
Before it starts to really set up,
I move the eggs into the center of the pan so that the uncooked portion of the eggs can coat the bottom again. It really helps to cook it all quickly.
I cover it until it’s all cooked, by covering it the steam really helps make the eggs fluffy and continues cooking the veggies.
Then just fold over half of it in a pan with a spatula and slide it onto your plate.
You’re all set to serve, takes only minutes to make.
The possibilities are really endless to what you can put inside an omelet,
asparagus and feta cheese is one of my favorites.
What’s you favorite omelet?
[…] omelet– for every 2 eggs add a tablespoon of water, mix with a fork or egg beater until fully mixed. Place mixture in a heated buttered pan, then move the outer edges of the egg to the center allowing the runny egg to reach the outside covering the pan all the way around. This will create a thin, cooked omelet ready for any toppings then flip it over in half or twice like a burrito being sure all the eggs are cooked before removing it from the pan, it’s best to cut items you’ll be putting int eh omelet small and pre-cook any meats as they are not much more than heated once added. More photos of my omelet making here. […]
It is hard to beat a good omelet and I am such a fan of mushrooms that this one would be perfect for me. Your photos are awesome.
Sandy a la Mode says
Mmmm I love making omelets on the weekends for breakfast, probably b/c it is the easiest thing for me to throw together! We basically just put in anything we have on hand… well not anything, but anything that would be good in a savory omelet, such as cheese, green pepper, tomato, onion, garlic, mushroom, YUM! And then of course we top it with ketchup and siracha!
cookies and cups says
This is right up my alley. An omelet makes a perfect meal and yours looks and sounds like the best! Way to go!
Yum, this looks delicious! Wish I had one for breakfast right now!