This recipe is extremely flexible. So flexible, in fact, that you can add and subtract items as you wish. We make omelets on a weekly basis in our household, the boys (Sylvain and Remy) will eat them any time of day so they end up being breakfast, lunch or dinner. We mix up what we put in them and if we have some cooked sausage or bacon we certainly add that in but it really isn’t necessary.
Servings: In my experience, one dozen eggs will make 4-6 omelets (2 or 3 eggs per omelet)
Active cooking time: 15 minutes
Preparation time: 15-20 minutes depending on how many additional items you use.
- Crack 2-3 eggs into a bowl. I like to add salt, pepper and a little bit of milk (to help the eggs fluff), the salt and pepper can be added later or to taste at the end. Whisk.
- Prepare omelet toppings: chop mushrooms into small bits, chop some spinach into a bowl and grate cheese to add to omelet.
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- Heat a medium size skillet over medium heat. Add a tablespoon of butter (or teaspoon of oil) once melted pour eggs in and tilt skillet to get an even spread over the entire bottom.
- Add toppings
- Once omelet begins to bubble and look cooked fold half over and press to get the cheese and egg to stick together. Cook for another minute, be sure not to burn the bottom side. There should be a slight browning. Cook time for the first omelet should take 4-5 minutes, each omelet after on the same pan will take less time due to the pan being hot.
–Kurk Ziegler, Lettuce Heads owner