I always forget how awesome omelets are until I make them.
My friend Kim raises chickens and she brought me literally seven or eight dozen of fresh, free range eggs last week.
They made the perfect omelets. Let me show you how to make the best omelet. They were amazing and filling. We ate them for dinner, but they make the perfect breakfast too!
- 2 free range chicken eggs
- pinch of kosher salt and a few cracks of fresh pepper
- 1 T milk
- 1 slice turkey deli meat, chopped
- handful of fresh spinach, chopped
- 1-2 mushrooms, sliced
- 1 t green onion, chopped
- handful of shredded cheddar cheese
- non stick cooking spray
Get your griddle warming over a medium-low heat. I set my electric stove burner between a 4 and a 5. I use this this griddle.
Use a whisk to scramble up the two eggs, milk and salt and pepper.
Spray the griddle with cooking spray.
Once the griddle is heated, pour the egg mixture onto the griddle.
Top with your deli meat, spinach, mushrooms, green onion and cheese.
Let it heat thoroughly for about a minute and a half to two minutes. Once the edges will let a spatula slide under them easily, you can fold half of it on top of the other.
This is what it will look like when you flip it.
Wait about 25-30 seconds and flip it completely over.
At this point I also use the spatula to divide it into two omelets if I am feed kids. I keep it whole for the adults.
Once the egg is cooked completely, or to your liking, plate it up.
What is your favorite omelet ingredient?