This spring break our family vacationed at an all inclusive mexican resort and I quickly discovered the only thing I wanted for breakfast each day was an omelet fresh off the grill.
I watched this omelet chef put together the omelet in less than a minute and I knew then I would be making my omelet like this once we'd be back home.
She spread her egg very thin and then rolled the filling up burrito style.
There is no need to flip the egg and it takes less than a minute to make each omelet.
You will need two pans. One pan quickly stir fries the filling and the other pan cooks the egg.
Try it... you might be eating an omelet for lunch most days like we do.
The ingredients are simple!
- 2 eggs per omelet
- 1 tablespoon milk for each 2 egg omelet
- cheese of your choice
- chopped veggies of your choice
- choice of chopped precooked bacon, chorizo sausage, ham (optional)
- salt and pepper to taste
- In one small pan, place meat and veggies over medium heat, stirring to heat through.
- In a large as possible non stick skillet, heat 1 teaspoon butter over medium heat.
- Break eggs into a bowl, add milk and whisk until well mixed.
- Pour just enough egg mixture to cover the bottom of your non stick skillet.
- As soon as it begins to set, season with salt and pepper and sprinkle cheese and your fillings onto the egg.
- Wait until the egg is set (about 30 seconds) and use egg lifters to fold it up like a burrito.