a new concept but it sure is a great one. Omelets always top the list of great breakfast for dinner fare. Maybe because you can fill them with just about anything you like. This recipe is the one I make most often. While omelets take a little bit of finessing to make they are well worth the effort. You don't want the eggs to brown at all but you want to make sure they are cooked and not runny. I think it is important to cook the inside ingredients first especially if you are using onions inside and you don't want them to be crunchy. Cooking the filling first also marries all of the flavors together and speeds up the cook time for the omelet. I hope you enjoy this recipe and many nights of breakfast for dinner.
Best Ever Omelet 2 eggs 2 T milk salt and pepper to taste 3 button mushrooms (sliced)
Crack eggs and put them in a bowl with the milk and whisk together. Set aside. In a 9 in non-stick pan melt 2 T butter on med heat. Add ham,onions, mushrooms and spinach or green onions. Saute until onions are tender and the ham is starting to get a little color. Remove from pan and put in a separate bowl. Wipe pan out with a paper towel.
Posted 30th November 2014 by Chef Danie