recipe box · Breakfast
Omelet
Ingredients
- 3 eggs
- Herbs (e.g. basil, oregano)
- Veggies (e.g. jalapeno, onion, tomato, mushrooms, asparagus)
- Meat (e.g. ground beef, shrimp, chicken, etc)
- Shredded cheese
- Honey
Steps
- Pre-heat the oven to 350°F.
- Heat up an oven-safe omelet pan on medium or medium-low heat. Spray with Pam to stop sticking.
- Prepare your toppings. Chop veggies and herbs. Break eggs into a medium bowl.
- Cook your toppings as needed. Ground beef, chopped asparagus, mushrooms and jalepenos make a great combination. Season with salt and pepper. Set aside once cooked.
- While cooking, briskly beat the three eggs in a medium bowl, so they are light and fluffy (1–3 minutes).
- Re-spray the pan and pour in the eggs. Sprinkle on the herbs. Once the bottom starts to firm up just a little, add just enough toppings to lightly cover the eggs (save the rest). Follow them with a thin layer of cheese.
- Put the pan in the oven for two minutes.
- If needed, add salt and pepper. Then lay on a plate and flip half on top of the other half. I like to drizzle a little honey on top to add a bit of sweetness. Add as many extra toppings as desired on top and serve.
Based lightly on: https://www.youtube.com/watch?v=nP0G5_yxams