Recipe #2 – Omelet

Pretty omelet.

 

With its classic aura and comforting tastes, there’s a reason we call breakfast the most important meal of the day. Today’s recipe is an example of a dish that has many possibilities: the omelet. Once you learn the basics of this egg dish, you can fill it with whatever filling you like. Here’s a article with 32 different omelet recipes if you’d like some inspiration. But for now, let’s cook mine!

First, we prepare our filling. I used bacon, red bell pepper, and onion for this omelet, but you can put anything in yours. From spinach to sausage, and salmon to mushrooms, there are many possibilities. Dice your toppings into small pieces with a knife, then heat a non-stick frying pan on medium-high heat. Once it’s hot, add your bacon and fry it until halfway browned. Take a wadded up paper towel and sponge away some of the bacon grease. Then add your onion and bell pepper, and fry until golden brown and soft. Remove your topping and set it aside.

To prepare the omelet, crack two large eggs in a bowl and beat them until fully combined. Turn your heat down to medium-low so the egg isn’t overcooked. Pour the scrambled eggs into the pan. Stir with a spatula for 5 seconds, then swirl it around the pan to create one even layer of egg. Lightly scrape the undercooked egg off the top and swirl it around to make sure it gets cooked. When the egg is nearly done, cover the egg with a thin coating of shredded cheese. This will help to bind the filling to the egg. I used a Mexican blend of cheese, but try any kind of cheese you prefer. Add your filling on top, covering only one half of the egg. This next step is a little tricky. Take your spatula and work it under the bare half of egg, then fold it over the filling. From here, you can transfer the finished omelet to a plate.

The omelet is hot and fresh, and ready to be eaten. I hope you enjoy it. Don’t forget: you need to eat the rest of your life, so make sure and eat well! See you soon!

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