Tuesday, September 10, 2013

Omelet

3 large eggs
1 tablespoon of shredded cheese
1 tablespoon of chopped green onions
1 tablespoon of chopped green peppers
1 tablespoon of cooked meat
Onion powder
Garlic powder
Salt
Ground black pepper
1 teaspoon of vegetable oil

Put the vegetable oil in a small pan over a medium heat.  Allow to the pan to warm up.  Place the green onions, green peppers, and cooked meat in the pan until they are cooked to the desired texture or color.

While the above is warming and cooking, beat the eggs in a bowl.  Mix in a dash of onion powder, garlic powder, salt, and ground black pepper.

Remove the green onion mixture from the pan and place in a dish (this mixture will be added back in later).  Pour the egg mixture into the hot pan over a medium heat.  Allow the eggs to sit and cook a few seconds to create a small barrier on the bottom of the eggs.  Sprinkle the cheese and green onion mixture over the eggs. 

Allow the eggs to continue to sit and cook until you notice the edges are solid.  When you notice the edges to be solid, use a pancake turner or spatula to fold the eggs approximately in half.  Allow the eggs to cook a few more minutes, then turn over the eggs in the pan.  Continue to cook the eggs until they are solid all the way through.

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