Omelet, Omelette

There are probably thousands of ways to prepare an omelet, and two or three ways to spell it. Regardless, it is an easy, nutritious, inexpensive meal and usually the ingredients are readily available.

You can google omelet recipes and find all kinds of suggestions on how to cook them. You may want to try some other recipes. But do try--do not be afraid. Omelets are easy. Main thing is to have all your chosen ingredients prepared and ready to go so you can work quickly (things like chopped peppers, tomatoes, mushrooms, zucchini, onions, bacon, ham, salmon, cheese, and you name it).

Start with a 6 inch skillet and heat it over med. to med-high heat. Add a little pam or oil or butter. Rotate the pan so the entire base and a little of the sides get a bit of oil.

Stir three eggs together in a small bowl, whipping slightly with the fork. When the pan is hot, pour in the eggs and again rotate the pan so that the egg is evenly distributed. Season with salt and pepper. Working quickly, gently lift the edges of the egg towards the middle, using a rubber or silicone spatula. The idea here is to get a little of the runny egg to go behind the cooked edges, but still to keep the nice round shape. Continue doing this all the way around the omelet for a minute or so. When about 70% of the egg is cooked you may add the ingredients and season again.

How? It depends on whether you want it open-faced or folded. If you want it folded, put the ingredients on half of the egg mixture and with the spatula lift and fold the rest of the egg on top of the ingredients (like a taco or gyro). Let cook for another minute or two until the egg is golden (to you liking) and the cheese is melted, the vegetables warmed. Slide onto a plate or two and you have done it! For the open-faced omelet (sort of like an egg pizza) evenly distribute the fillings across the top and continue cooking for a minute or two. Cut into wedges and serve.

Sour cream or salsa make nice condiments for omelets.