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| Simple Omelet |
I am by no means a wizard in the kitchen, especially when it comes to cooking. I'd say I can bake fairly well though (at least that's my sisters tell me when they're craving brownies and cookies of all sorts).
To start off the "Cooking" portion of this blog, I'm choosing to share with you a basic, quick, and easy breakfast food item: an omelet. Everyone needs to know how to make an omelet right?
1 tbs milk (I used Silk soy milk)
Tony Chachere's seasoning salt (Any type of salt you have will do.)
black pepper
oil or butter to coat a nonstick pan (I used Pam cooking spray)
cheese of your choice (I used American because I ran out of brie.)
toppings of your choice: ketchup, extra black pepper, hot sauce, etc.
Directions:
Beat the egg and milk in a bowl until the mixture is homogeneous. Add the seasoning salt and pepper to the mixture according to your liking. (I added about 1/4 tsp of seasoning salt and 2-3 pinches of pepper.)
Heat oil in a non stick pan on medium-high heat. Test temperature of the oil by dripping a few drops of the egg mixture into the pan. If the egg cooks immediately, the pan is hot enough. Pour the egg mixture into the pan, allowing it to coat the entire bottom of the pan.
As the eggs are cooking, use a spatula to pop any bubbles that form under the egg "pancake" and to lift the cooked egg portion away from the bottom of the pan so the uncooked portion can run under the cooked layer. When the egg is mostly cooked through, add cheese to one half of the egg "pancake" and allow to melt. (If you wish, cover the pan for a few seconds to trap the heat and melt the cheese faster.) Using the spatula, fold the omelet the half creating a cheese sandwich between the egg layers.
oil or butter to coat a nonstick pan (I used Pam cooking spray)
cheese of your choice (I used American because I ran out of brie.)
toppings of your choice: ketchup, extra black pepper, hot sauce, etc.
Directions:
Beat the egg and milk in a bowl until the mixture is homogeneous. Add the seasoning salt and pepper to the mixture according to your liking. (I added about 1/4 tsp of seasoning salt and 2-3 pinches of pepper.)
Heat oil in a non stick pan on medium-high heat. Test temperature of the oil by dripping a few drops of the egg mixture into the pan. If the egg cooks immediately, the pan is hot enough. Pour the egg mixture into the pan, allowing it to coat the entire bottom of the pan.
As the eggs are cooking, use a spatula to pop any bubbles that form under the egg "pancake" and to lift the cooked egg portion away from the bottom of the pan so the uncooked portion can run under the cooked layer. When the egg is mostly cooked through, add cheese to one half of the egg "pancake" and allow to melt. (If you wish, cover the pan for a few seconds to trap the heat and melt the cheese faster.) Using the spatula, fold the omelet the half creating a cheese sandwich between the egg layers.
Transfer the omelet to a plate, add toppings, and enjoy!
You can have an omelet with so many different sides and toppings.
This particular day, I already had rice in my rice cooker so I decided to have a small serving of rice alongside my omelet instead of the usual toast. I also topped by omelet with just a little bit of ketchup! Since I made this on a Friday during the Lenten season, I didn't have bacon or sausage with my omelet but they would've been quite delicious.
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