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Directions
- To make the filling, dice any or all of the following for a total of about one cup: onion,
bell pepper, celery, carrot, fresh or frozen corn, greens such as spinach, chard or kale, diced
cooked meat.
Film a 10 inch non-stick skillet or sauté pan with 1 teaspoon butter or vegetable
oil, add the chopped filling ingredients and cook over medium heat for about 5 minutes, or until
the vegetables reach the desired degree of doneness.
While the filling cooks, break 2 eggs
into a small bowl, add 1 teaspoon water, a pinch of salt and beat well with a fork.
Empty
the cooked filling into a small bowl and wipe the pan clean. Add a teaspoon of butter or oil over
medium-high heat and when the pan is hot (a drop of water sizzles and evaporates almost instantly),
pour in the beaten eggs. Using a spatula gently push the cooked outer edges toward the center,
tipping the pan a bit so the uncooked egg runs to the outside.
When the egg mixture is set
but still moist, add the prepared filling in a strip across the center of the eggs. Fold the sides
up over the filling. Put a plate face down over the folded omelette. Holding your hand under the
plate to support it, turn the skillet and plate over; the omelette will then be browned side up
on the plate.
Serve immediately.
To do more than one omelette, prepare all the fillings
at once. Use a separate bowl of 2 eggs each, for each omelette.
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