I’ve been keeping a food journal on Instagram (click here to check it out) and people are starting to see my almost daily omelets. It’s true, I’m obsessed. Honestly, right now I’m really only eating 1 of 2 things in the morning, eggs or oatmeal. Both are amazingly versatile and can be prepared so many different ways, I’ll never, ever get bored.
In this 6 minute video I share how I make most of my omelets. As I say, the fillings are completely customizable, easy to keep on hand, and the egg cooks up in minutes. You’ll be eating a warm breakfast in no time. Actually, that’s not true, you’ll be eating one in 6 minutes. ;)
Photo Step By Step Tips
Make sure your pan is big enough. A good 9-10 inch non-stick for a 2 egg omelet works great!
Spray it with non-stick spray and preheat the pan over medium-high heat.
Saute your fillings. Some of my favorites include onion, peppers, broccoli, spinach, kale, mushrooms, ham,nd bacon bits.
While the fillings are browning, whisk 2 eggs with a pinch of salt and pepper.
You can leave the fillings in the pan for the next step but I like to remove them.
Re-spray the skillet with the non-stick spray and add the egg.
Pop the bubbles, swirl the egg around the pan and run a spatula around the edges. After about 30 seconds add the filling back in on one side.
Fold over and cook a few more seconds.
Flip, shut off the heat and let it sit in the pan for a minute.
Slide onto a plate.
Note: To cut down the fat, points, and some of the calories, replace 1 egg with 2 egg whites.
|Servings||Amt per Serving|
|1||2 egg omelet minus fillings which don’t add much|
|145||10g||0g||old: 4||new: 4|