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Omelet

Maliyah Gregg cooks her omelet. It was egg day for the fifth- and sixth-grade budding cooks at St. Martin de Porres school in North Philadelphia.
Maliyah Gregg cooks her omelet. It was egg day for the fifth- and sixth-grade budding cooks at St. Martin de Porres school in North Philadelphia.Read moreED HILLE / Staff Photographer

Omelet

Makes 1 serving

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1 teaspoon butter

Two eggs

Salt and pepper

Filling of choice, including cheese, scallions, tomatoes, sauteed peppers, mushrooms, etc.

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1.   Break the eggs into a bowl, season with salt and pepper, and beat quickly with a fork.

2.   Heat an 8-inch skillet, preferably nonstick. When the pan is hot, quickly brush a little melted butter over the inside.

3.   Pour in the beaten eggs and cook for 5 to 10 seconds, until they are just beginning to set very lightly on the bottom.

4.   Immediately, scrape the sides toward the middle, using the side of a fork. Carry on, stirring almost constantly, gently shaking the pan with your other hand, until the omelet is cooked to your taste, about 1 1/2 minutes for a firm omelet.

5.   Add filling of your choice.

6.   To roll the omelet, flip one half over toward the middle, while tilting the pan. Then roll the omelet over to cook the other side.

7.   Roll onto a plate and serve.

Per serving (without fillings): 160 calories, 11 grams protein, trace carbohydrates, no sugar, 12 grams fat, 337 milligrams cholesterol, 150 milligrams sodium, no dietary fiber.