5-10-20 Omelets

Egg Mixture

• 1-2 eggs for each omelet
• Salt/pepper to taste
• Cooking spray
• 1 TB chopped fresh parsley

1. Turn a non-stick pan on moderate high heat – let it get nice and warm, but if it gets too hot between omelets they will brown too quickly so be careful.
2. Spray the pan evenly and generously.
3. Once the pan is hot to touch add the whisked eggs.
4. Let the omelet begin to cook, but lift up the sides and poke holes with a heat resistant spatula, fill in those holes and side with raw egg and do this until you can’t fill any more holes.
5. Spray a plate that is larger than the pan and flip the omelet raw side up onto the sprayed side of the plate, gently slip the omelet back into the warm pan, cook the other side until desired brownness, add the fillers, top with cheese, fold in 3rds, warm in the oven and ENJOY!

Fillers

• 2 TB butter of olive oil
• Diced onions
• Garlic
• Bacon bites
• Grated cheese
• Small pieces of pre steamed broccoli
• Bell peppers
• Jalapeno peppers
• Tomatoes

1. Melt the butter or heat the oil in the sauté pan, add desired fillers (not the cheese) and sauté until tender, chopped or smaller pieces always produce a better texture. Place off to the side until the omelet has been flipped; add to the middle, top with desired amount of cheese.
2. *** I replace the parsley in the egg mixture with cilantro if I am going with a more Mexican or spicy theme.

Enjoy your delicious and nutritious omelets. To serve place the cooked and filled omelet on a plate that has been warmed. Add a nice dollop of sour cream, guacamole, salsa, and fresh herbs. The possibilities are endless, whatever your omelet heart desires, use the stuff that is going south in the fridge. ENJOY!!! Pair with a nice fresh fruit or some greasy potatoes for a more filling breakfast.

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