Enjoying the omelet is not reserved only for the breakfast. Omelet with topping of your choice can be a quick and cheap dinner. Add a salad, mashed potatoes on the side as an addition to the main course and you will get a complete and healthy meal, suitable for any time during the day.
The ingredients and the necessary materials:
- Eggs (how many is depending on the number of people eating)
- baking pan
- milk or water
- oil or butter
- fillings for omelet
- grated or crumbled cheese
- chopped black or green onions
- Herbs / Spices
- pieces of pineapple
- bell pepper
- ham, sausage, bacon, turkey or chicken breast meat
- Any other vegetables such as peas, asparagus, carrots…
Prepare the eggs. Eggs can be cooked quickly so it is best to choose all the ingredients for an omelet and chop them before storing dishes. Cut them into bite-size pieces. Some of the common supplements for omelet represent different types of onions, ham, bell, stewed vegetables, spinach, sausage, olives, diced tomatoes and mushrooms. You can combine some or all of these ingredients of your choice.
Break the eggs. It is best to break the eggs one by one into a bowl or a dish as you will in this way prevent the rotten eggs mixed with other eggs. Put all your eggs in one glass or plastic bowl. Once you break the eggs, be sure to thoroughly wash your hands to prevent salmonella poisoning.
Whisk the eggs until the yolks and whites are mixed completely. For whipping or beating eggs, you can use a fork or shaker. It will probably only be sufficient to fork shaking something simple like an omelet. While whisking the eggs, you can add salt, pepper and other spices and herbs by your choice.
Mix all the other ingredients in a special bowl and slowly stir to mix ingredients. On the side leave a little grated or crumbled cheese.
Put about a tablespoon of butter in a frying pan. Heat a frying pan on low to medium heat and sip the eggs and spread them evenly with a spatula across the bottom of the pan. If you add a little milk or water, the eggs will become foamy and lighter.
When eggs are baked on the bottom side, but still little liquid on top, sprinkle the omelet with cheese. You will know that the omelet over when there is no more liquid on the upper side of the eggs.
Take three quarters of your ingredients of the spices from the bowl and sprinkle them evenly over the eggs.
Pay special attention that the eggs do not stick to the bottom of the pan and use a spatula to flip the omelet and remove the edges of the pan. Gently fold the sides of your omelets, about 3-4 cm. Then curl or fold the ends of the omelet, coinciding ingredients.