The great thing about omelets is they literally take 5 minutes from refrigerator to table. A perfect lunch on those busy days. Recipe below serves 1.
Ingredients:
- 3 Eggs
- S&P
- 1 Tablespoon water
- 1 Tablespoon butter
- 5 Cherry tomatoes, cut in quarters or 8 grape tomatoes, halved
- 1/4 Cup shredded cheese like cheddar, Monterrey Jack, or Mozzarella
Directions:
Break the eggs into a bowl and mix well with the S&P and water.
In a non stick omelet or frying pan, melt the butter and swirl it around so it coats the entire pan including the sides. When the butter stops foaming, pour in the eggs and as they begin to cook, push the cooked portions away from the sides and tip the pan so the uncooked egg flows underneath. Continue to lift the eggs and shake the pan to prevent from sticking.
When the egg on top is still a little creamy, add the cheese to one half of the omelet and top that half with the tomatoes. Use a spatula to fold the other half over the half with the cheese.
Immediately slide out onto plate and serve immediately.
