Step 1: Chop vegetables for the inside.
I like to use leftovers of whatever we have in the fridge that needs to be eaten.
Step 2: Mix together a couple of eggs (we did 4 for 2 omelets)
with a splash of milk (something like 1.5 T per 2 eggs).
Step 3: Pour into a greased pan (cooking spray or butter work)
that you have allowed to get a little hot.
Step 4: Let that cook. After it starts to thicken up,
use a spatula to scrape the uncooked egg mixture that gathers on top
towards the corners of the pan, so it all cooks evenly into a relatively flat omelet base.
Step 5: The flip. This is the fun part but also the tricky part. I have never attempted this maneuver myself, but R. really has it down to a science. First you loosen up all the edges with the spatula, making sure none of it is sticking to the pan. When it's all loosened up, you give it a good flick of the wrist style flip.
Unfortunately I wasn't able to capture this moment on film, but trust me.. it's cool.
Step 6: After the flip, start putting your veggies on one half of the omelet.
And a little cheese never hurt anyone.
Step 7: Fold in half. If necessary, cover for a few minutes to melt cheese.
Step 8: Slide it onto a plate, put any veggies that fell out on top.
I also like to top mine with some salsa.
Sometimes R. likes to enjoy his as an 'open-faced' omelet.. these are fun too.
And there you have it.. one of my favorite way to enjoys eggs!