Omelets (I still don’t know whether to spell it omelet or omelette, so I’ll stick to the shorter one) are one of my favorite dishes. Someone told me that one cannot be a great cook unless one knows how to make omelets. I don’t remember who said it or when I heard it, but I do know that ever since then I’ve been trying to improve my omelet technique!
- 4 eggs (3 yolks removed)
- 1 slice Canadian bacon
- Shredded mozzarella cheese
- Grape tomatoes, sliced into rounds
- Sliced white mushrooms
- Fresh spinach, chopped
Beat the eggs with a fork in a bowl. Heat a skillet to medium. Spray with Pam or melt a bit of butter on it, whichever you prefer. This next part is up for debate, and it’s a personal preference. Some people like to mix all the ingredients together with the eggs and then pour the mixture into the pan. Others prefer to pour the egg mixture into the pan and then top with the ingredients. Still others prefer to saute the ingredients first before pouring the egg mixture into the pan, pouring the egg on top of the other ingredients. Finally, other people like to remove the ingredients and saute them, pour the egg first, and then add the ingredients second. This is what I do. Whichever method you prefer, it will probably taste well.
Here’s what I did: I sauteed the mushrooms and Canadian bacon for a few minutes first, removed them, and then added them to the rest of the ingredients. Then I poured the eggs in and immediately poured the rest of the ingredients over them.
The eggs will start to cook and as soon as you see little bubbles popping you should flip over your omelet so that it is split in half:
Continue cooking two to three more minutes until the egg no longer oozes out and you’re done!