a DeLiCiouS VeGGie oMeLeT

I LOVE OMELETS!!  They are one of my most favorite things to make ... something people who spend the night at my home request ... and something that almost every roommate I've had has asked me to make (and also asked me to teach them how to make the).  Its funny that they used to be one of my most hated items to create ... I just could never seem to get them right.  And then one day I got an idea ... and it worked.

This particular omelet is a veggie one that I created for "brunch" one day for myself. 

These are all the ingredients that I needed ... and it's really quite simple.  I had spray for my pan, this chili & lime spice blend that I love, fresh cracked pepper, 1/4 cup shredded cheese, 2 eggs, 1/2 cup of the Asian vegetable medley (frozen veggies that contained edamame, red sweet peppers, baby corn and snow peas) and 2 tablespoons of peach mango salsa to use on the side.  

Let's begin your omelet making lesson.  The first thing you do is put your pan over medium heat and let it get warm.  While it's getting warm, beat your eggs.  I don't add milk or anything because I feel that it takes away from the wonderful flavor of the eggs.  I also do not use any butter to cook my eggs.  Once the pan is warm, spray your pan and then pour in the eggs, making sure to move them around in the pan so that they coat the entire bottom.  Once they start to get a little firm on the bottom, I add the seasonings that I'm going to use, but I don't add salt (my preference).

After I put the seasonings on, I take the pan off the heat and move it around so that the eggs start to go up the side of the pan a little, making sure to coat about halfway up all the way around.  This gives you a little bit bigger omelet as well as makes it easier for you to get your spatula under it in order to fold it.

Once it starts to get really firm, with only a little liquid on top, I added half of the veggies that I had and the cheese.

I then folded it in half with the spatula.  Just stick the spatula under the edge of the omelet (it will start to pull away from the pan) and slowly slide it under.  Yes, my omelet has a little split in it.  That's because I like my omelet to have a lot of stuff in it.  If I had put in less, it wouldn't have had that.

I then slid the spatula under the omelet an lifted it out to put on my plate.  (I like to keep it in the pan for about 30 to 45 seconds so that the cheese has a chance to melt a little).  As you can see, I served the rest of the vegetables on the side.  This omelet tasted delicious with a little bit of the salsa on each piece.  Yum!!

Doesn't it look absolutely beautiful??  It's actually making me want to go make myself one right now haha.

And the great thing about omelets is that you can fill them with anything you want.  I have made one with sliced avocado inside, with sauteed onions and sweet peppers, with mushrooms, even with just cheese.

Note:  If you are going to make several of these (say for your family), I would suggest taking the pan off the heat in between and wiping it out with a piece of paper towel.  It gives you a clean palette to create the next one on and stops your omelet from getting burnt.