An omelet is pretty similar to scrambled eggs, but you let it set like a pancake, and then fold it into a half-moon shape. Even if it doesn’t come out perfect, it will still taste good. Serve it with a piece of whole-grain toast and orange slices.
Fork or whisk
Small nonstick skillet
- 2 large eggs
- pinch of salt
- 1 teaspoon olive oil
Crack the eggs, one at a time — at the mid-point between the more-rounded (wide) end and the pointier end of the egg — by hitting it against the sharp edge of the small bowl. Hold the egg over the bowl with the cracked part facing up. Pry the shell open gently and allow the egg to slide into the bowl. Add the salt, and use the fork or whisk to beat the eggs until they are pale yellow. If you’re using any Yummy Extras (see below), add them in now.
Put the skillet on the stove and turn the heat to medium. When the skillet is hot, add the oil. Pour in the egg mixture and tilt the pan to spread the eggs around the bottom.
When the eggs look firm and set, gently and carefully shake the skillet to loosen the omelet.
Using your spatula, fold the omelet in half and then slide it onto the plate.
Serve right away.
Try one or more of the following combinations, or make up your own (use about ¼ cup of filling total):
- Chopped fresh spinach, sliced mushrooms, and shredded Swiss cheese
- Sliced bell peppers and scallions and shredded cheddar cheese
- Salsa and chopped avocado
- Chopped olives and tomatoes and crumbled feta cheese
- Chopped tomatoes and fresh basil and ricotta cheese