omelet pre-slide and flip
Omelets are an easy one pan dinner that can be ready in five minutes. Perfect for those nights when you get home late from work and are too tired to cook, but don't want another frozen dinner or overpriced take-out. Pour yourself a glass of wine to enjoy while the vegetables sauté. Suddenly the cares of the day can slip away and you can enjoy the simple elegance of a well made meal.
3 large eggs
dab of butter
handful of your favorite vegetable
handful of your favorite grated cheese
Essential Pan: Large Non-stick skillet
Begin by sautéing your favorite vegetable quickly in the pan until just soft. In this case, I sautéed five baby Portabella mushrooms (in not-so-meatless bacon fat from the 2 slices of bacon I'd fried first and then crumbled).
Remove vegetables from pan.
Add a dollop of butter to the pan, swirl around to coat the bottom of the pan.
Pour your whisked eggs into the pan, gently swirl the pan so that the egg mixture covers the entire bottom of the pan, and then step away!
There's no need to move the eggs, just let them set. You can occasionally tilt the pan and lift up the edges of the eggs to let the eggy liquid move to the sides of the pan.
When the eggs have cooked, gently slip the spatula beneath the edge.
Bring the pan over to your plate, gently shake the edge of the omelet from the pan to the plate. Once half of the omelet is on the plate, let the other half fold over top, forming your half-circle omelet.