Sunday Brunch Omelet by Renee Byer ’12
Chef’s comments: “Best omelet you’ve ever had. Promise.”
Ingredients:
- 2 fresh eggs
- Splash of whole milk
- Salt and pepper
- 3 pats butter
- Chopped broccoli
- Chopped onion
- Chopped bell pepper
- Chopped mushrooms
- Add other vegetables to your tast
- Shredded mozzarella
(The above ingredients should fill a plate.)
- Hot sauce (optional)
Directions:
1. Use a fork to beat eggs with milk in a bowl or cup. Season with salt and pepper.
2. Fire up omelet pan medium to medium-high, then add a pat and a half of butter–it should melt, bubble and sizzle.
3. Add vegetables, season with salt and pepper, and saute until cooked and slightly browned.
4. Transfer vegetables back onto plate, add the rest of the butter to the pan.
5. Pour in egg mixture. Shake pan vigorously and move eggs with spatula to avoid over-cooking. Remove from heat occasionally if necessary.
6. When eggs are mostly set, add cheese and cooked vegetables to one half of omelet. Fold over other half (or slide/flip onto plate so it is folded in half in the process.)
7. Shake on hot sauce if desired, and serve with toast and Earl Grey tea (with 6 packets of sugar and lots of cream!)