Tender eggs filled with melted cheese and hearty meat and vegetables…so simple but so satisfying. We cook our omelet over moderate heat to prevent overbrowning and then fold the finished omelet twice for a simple and impressive presentation. Mix and match the ingredients below to build your favorite omelet.
- 2 large eggs
- 1 tablespoon 2% milk
- ⅛ teaspoon salt
- ⅛ teaspoon pepper
- 1 ½ teaspoons butter
- In a mixing bowl, beat the eggs, milk, salt, and pepper until well blended.
- Heat the butter in an 8-inch nonstick skillet over medium heat, tilting the pan to fully coat the bottom with melted butter.
- Pour the egg mixture into the pan, and let sit until the edges begin to cook.
- Use a rubber spatula to gently push the cooked edges of the eggs toward the center of the pan, and tilt the pan to allow uncooked egg to reach the edges.
- Continue doing this until the bottom of the omelet has set.
- Cover the pan for 30 seconds, or until the top of the omelet is no longer runny.
- Remove from the heat, and place the fillings down the center third of the omelet. Fold one side over the fillings, then fold the other side of the omelet over the top of the first side to overlap.
- Cover for an additional 15 seconds to heat the fillings before transferring to a serving plate, seam-side down.
3 tablespoons shredded cheese (85 calories)
3 tablespoons shredded 2% milk cheese (60 calories)
3 tablespoons diced lean ham (50 calories)
2 slices cooked bacon (90 calories)
2 slices cooked turkey bacon (50 calories)
3 tablespoons diced onions (10 calories)
3 tablespoons diced bell pepper (10 calories)
2 mushrooms, diced (10 calories)
1 tablespoon chopped chives (1 calorie)
You can also make a “Perfect Egg White Omelet” by substituting 3 large egg whites in place of the 2 large eggs and omitting the tablespoon of milk. This will lower the calories of the full omelet (without fillings) from 200 down to an even 100 calories.