Omelet for One

niedziela, 26 stycznia 2014

Omelet for One

Time: 10 mins


  • 2 tablespoons butter
  • 2 tablespoons minced onions (about 1/4 onion)
  • 1 mushroom, washed and sliced
  • 1 tablespoon red bell pepper (about 1/8 of a pepper)
  • 1/2 teaspoon parsley, minced
  • salt and pepper
  • 2 eggs


  • 1 Melt one tablespoon of the butter in a medium skillet over medium heat. Add onion and cook until soft (2 minutes).
  • 2 Add mushroom and cook another 2 minutes (or until mushroom is soft).
  • 3 Add bell pepper and cook another 2 minutes (or until pepper is soft). Remove from heat and stir in parsley.
  • 4 Remove vegetables from skillet and set aside.
  • 5 Beat eggs with 1 tablespoon water and salt and pepper.
  • 6 Melt remaining 1 tablespoon butter in an 8-inch non-stick skillet (or use the same skillet used to cook vegetables in). Pour in the eggs. Cook until edges begin to set- watch because it cooks fast (2-3 seconds).
  • 7 With a silicone spatula, stir mixture gently in a circular motion until thickened (10 seconds). Push back egg (from the edges of the pan) that has set so uncooked egg can run underneath. After about 20-30 seconds the top will be still wet but not runny and the omlet will be done. Remove skillet from heat.
  • 8 With a silicone spatula fold the lower third (closest to you) of the omlet to the center and then the far edge (1/3rd) towards the center.
  • 9 Make a shallow slit the length of the omlet and spoon the vegetables onto it.
  • 10 Serve immediately.

0 komentarze :

Prześlij komentarz