Cooking 101: How To Make the Perfect Omelet

Since I've been following the Trim Healthy Mama plan (and lost a total of 17 lbs. in 2 months, I might add!), I've been eating a lot of eggs for breakfast. In the beginning, when I tried to make an omelet it would turn into a pile of browned, tough scrambledy eggs with way too much cheese. Now, my omelets look like this:

Much better, huh?

So here's my foolproof process.

 

Two eggs (for extra richness add one extra yolk).

 

Salt and pepper.

 

Splash of milk (half and half is best, milk can cause the eggs to weep and heavy cream makes for a denser texture).

 

Whisk til combined.

 

Meanwhile, heat a large non-stick pan over high heat and melt a pat of butter.

Swirl the melted butter around well.

 Pour in your egg mixture.

 

It should start firming up right away and you should be able to shake the pan and slide the omelet around.

 Cover the pan for about 30 seconds to firm up the top of the omelet.

Look how nicely the omelet slides around the pan!

 

Sprinkle on some cheese.

 Cover for another 30 seconds to melt the cheese.

 Slide her off onto a plate.

Yup, just like that.

 

Perfection!

 

Kinda makes your mouth water, doesn't it?

 

Enjoy!