Making Omelets

Yesterday for dinner I learned how to make omelets two different ways.  They are not difficult to make—beating eggs, putting it in the fry pan and putting in the cut-up fillings.  But depending on how much the eggs are beaten, the omelet turns out thicker or thinner.  The first two omelets I made, I fried the egg on both sides before putting in the filling, but on the third one I only fried one side.  By only frying one side, the filling sticks inside better, but if you prefer completely-cooked to mostly-cooked eggs, I recommend frying both sides of the egg.  I also learned after the first omelet to only put the filling on half the omelet instead of the whole thing—it makes it a lot easier to fold afterward!  Then I added some cheese and mushrooms for decoration on top.  It took me a bit over 45 minutes to cut up, mix, and make three omelets and with clean up it took about 1 hour 20 minutes.

I didn’t have a recipe to follow, so here is what I wrote up from what my mom and dad taught me.  I added this to a recipe book that I'm creating of recipes that I like.

Omelets

Time: 45 minutes

Ingredients: 2-3 eggs per omelet; filling: green onions, bacon bits, spinach, cheese, and/or mushrooms, depending on what and how much is wanted (about ¼ cup each).

Directions: Whip eggs in bowl until slightly fluffy (for thicker omelets, whip longer).  In fry pan, start cooking mushrooms, onions, spinach, and bacon bits.  Pour egg into separate sprayed fry pan.  Tilt pan to get egg in a circle and to the edges of the pan.  Once egg is looking close to done on bottom (and bubbles in egg have popped) add filling on one half of the omelet.  Add salt and pepper as desired.  Once the omelet is done, fold in half and serve!

Omelet containing mushrooms, cheese, bacon, spinach, and green onion with toast and tomatoes.