I never learned how to make a good omelet until I spent a summer in Alaska as a breakfast cook. If you can do it once, you can do it a hundred times! It just takes some preparation.
Prepare all of the stuff you want for the filling. If you are using meat, cook it first. We use bacon or ham most often. I cut the bacon into small pieces and cook it’s crisp, then use 2 T. per omelet.
Set the cooked meat aside and saute the veggies, planning on 4 oz. for each omelet. Our favorites:
grated Cheddar cheese
Once the fillings are almost done, then get ready to cook the eggs.
For each omelet, beat together in a bowl:
Heat up the pan you’re going to use. I recommend a nonstick pan with a little oil on the bottom, about 1 1/2 t. Let the pan get hot, but not smoking, before you add the eggs. When you pour them in, they should make a sizzling sound and start to cook immediately. Use a rubber spatula to push the omelet’s side toward the middle, and let the uncooked egg run down to the bottom. Do this a couple of times until almost all the egg is cooked.
Make sure the egg is completely loose (not stuck to the pan at all). You can check this by sliding the rubber spatula underneath and shaking the pan to see if the whole omelet moves. If it does, then you’re good to go. Give it a gentle flip (or just use the spatula). Turn off the heat right away, and make sure the fillings are cooked through. Pour the filling on 1/2 of the omelet, slide it onto a plate, and flip it over. Sprinkle cheese on top and serve immediately.
Serving: 2 egg omelet, 2 T. bacon bits, 1 oz. cheese, 4 oz. veggies.