Easy Omelet for One

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Prep:

This is so easy to do and it is fail proof! The filling is as good as your imagination, try different combinations. Blue cheese adds some zest. I usually make my filling and keep it warm in the oven while I cook the omelette. I often use 3 tbsp whipped cottage cheese instead of the sour cream. I think my favorite omelette is filled with cheddar cheese, jalapeno pepper, crumbled bacon and mushrooms - I fry the mushrooms and jalapeno for just a minute or two and I add the ceddar to the omelette in the last minute of cooking

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Ingredients [?]

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  • add   bacon (optional)
  • add   salt & pepper
  • add   sausage (optional)
  • add   salsa (optional)
  • add   shrimp (optional)
  • add   2 tablespoons flour
  • add   1/4 cup milk
  • add   cheddar cheese (optional)
  • add   mushrooms (optional)
  • add   2 eggs
  • add   tomatoes (optional)
  • add   hot peppers (optional)
  • add   parmesan cheese (optional)
  • add   stir fry mixed peppers (optional)
  • add   3 tablespoons sour cream

Instructions

  1. Whip the milk and flour together.
  2. Add sour cream or whipped cottage cheese.
  3. Add eggs and whisk until well blended.
  4. Keep in fridge until ready to cook.
  5. Heat non-stick skillet over medium heat (5-6 on electric stove).
  6. Spray skillet with lite olive oil or other veggie spray.
  7. Pour in egg mixture. You do not have lift the egg mixture to let the uncooked run under it will cook perfectly just by leaving it to cook.
  8. Cover with lid and cook 5 minutes (you do not have to flip it) or until it has risen and isfirm on top.
  9. Meanwhile have your filling ready and warm.
  10. Place omelette on a warmed plateput filling on it, flip half over and enjoy or place filling on half the omelete in the pan, flip half over and slide onto a warmed plate.