Well I am probably off on my way to spend the day moving. We rented a U-Haul, and that is stuffed to the brim—I never thought I could fill one of those! (It’s all my cooking stuff I tell ya!) Anyways, on days like these that will require lots of energy, you will definitely need to fuel up big time—preferably with a hefty dose of protein. My choice of protein? A nice omelet. Although, I don’t like my omelet fluffy all the time, I am more of a crispy on the outside, lots of veggies/seasonings and a gooey inside. After about a year of trying to get it “right”, I finally mastered just how I like it, so now I can have these great omelets whenever my heart desires! Here’s a little step by step on how I like to make my “perfect” omelet of choice in just three steps!
- Get out a non-stick skillet(preferably a 10”)and mist lightly with cooking spray. Then turn your burner on medium-high and let it sit for about 3-5 minutes(known as the dry-heat method). Once you place your hand above the pan and can feel the heat significantly, it’s time to add eggs, veggies, seasonings, etc. I use 3/4 C of liquid Egg Beaters, about 1/4 cup of mushrooms, and a handful of frozen bell peppers and onions. I use a generous amount of pepper, a dash of garlic powder, and a few pinches of pizza seasoning—I swear it’s the best in eggs people! Make sure once you pour the eggs to place veggies pretty evenly throughout.
- Let sit until edges start bubbling and forming a crispy-like crust. Once that happens, turn down to low-medium heat. Then take a spatula and gently flip the edge up until you get it in a half moon shape—like this—>
- Turn the burner completely off and let the filling cook a tad bit more(about 2-3 minutes). Take your spatula, transfer omelet to a plate, and dig in! Or in my case, slather the whole thing in ketchup—then dig in! =)
Look how nice and brown this turns out! You have the perfect outer crust but still maintain that good gooey center!
What’s your favorite way to prepare an omelet? Favorite additions?!