My pal Dennis taught me how to make an omelet. I subscribe to the “thin, not overfilled” omelet school of thought. Dennis showed me that two eggs are sufficient when creating this type of omelet. I like spinach, tomato and mozzarella for myself; the kids love ham and cheddar. And yes, you can have omelets for dinner. Pour yourself a glass of chardonnay to go with. This is what the French do, oui?




2 eggs per omelet


desired fillings (such as spinach, mozzarella and swiss or ham and cheese)

cooking spray


For one spinach, tomato and mozzarella omelet:

Heat a large (mine is 12 inches) nonstick skillet over medium heat. Spray with cooking spray. Sauté a handful of baby spinach until just beginning to wilt. Move to one side of the skillet. Add chopped tomatoes to the skillet and sauté for a minute or so. Transfer spinach and tomatoes to a plate. Spray pan with cooking spray again and melt 1 Tablespoon butter in skillet.

Crack 2 eggs into a bowl and add a “blip” of milk and a little salt and pepper. Beat vigorously with a fork until mixed.

(See photos below for how to make and fold the omelet. These instructions assume you are right-handed. Reverse if you are a south paw.)

Pour egg mixture into skillet and tilt skillet around so eggs are evenly distributed in pan. When bottom of egg mixture begins to set, drop spinach and tomato mixture along with shredded cheese (or other toppings) in a line just to the right of the center of the pan. (If top of eggs is still too runny, cover with a lid for 30-60 seconds but be careful not to overcook or omelet will break when folded.)

Holding pan handle in left hand, tilt left side of pan up while using a spatula to flip the right third of the omelet toward the center. Slide spatula under the center of the omelet and flip toward the right again while sliding the omelet onto a plate. Sprinkle with a bit of shredded cheese and serve.



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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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