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Pantry Omelet

A simple omelet filled with whatever vegetables and extras you have on hand. One of the fastest, most flexible meals you can make with eggs.

Gluten-FriendlyNut-Free BreakfastMain Dish
Prep: 5 min Cook: 5 min Total: 10 min Servings: 1 Difficulty: Easy

Allergens: Contains eggs. Contains dairy if using cheese. Skip cheese for dairy-free.

Ingredients

  • 3 eggs
  • 1 tablespoon butter or vegetable oil
  • 1/4 cup shredded cheese

Optional Extras

  • Diced onion
  • Diced bell pepper
  • Frozen spinach (thawed and squeezed dry)
  • Diced ham or lunch meat
  • Salsa
  • Salt and pepper

Equipment

  • Small or medium skillet (non-stick works best)
  • Spatula
  • Bowl and fork for beating eggs

Instructions

  1. Crack eggs into a bowl, add a pinch of salt if you have it, and beat with a fork until mixed.
  2. Heat butter or oil in a skillet over medium heat. Swirl to coat the pan.
  3. If using diced onion, peppers, or spinach, add them to the pan and cook for 1-2 minutes first. Then push them to one side.
  4. Pour in the beaten eggs. Let them sit without stirring for about 30 seconds until the bottom sets.
  5. Gently lift the edges with a spatula and tilt the pan so uncooked egg runs underneath. Repeat until the top is mostly set but still slightly wet.
  6. Add cheese, ham, or any other fillings to one half of the omelet.
  7. Fold the other half over the fillings. Let it cook for another 30 seconds.
  8. Slide onto a plate and serve.

Notes

  • Don't overthink the fold. If it breaks or looks messy, that's fine. It's scrambled eggs with toppings at that point, and it still tastes great.
  • Low heat is key. Medium or medium-low keeps the bottom from browning too fast while the top cooks through.
  • Frozen spinach works great in omelets. Thaw it and squeeze out the water first. A small handful adds nutrition without changing the flavor.
  • Double it. Make two omelets back to back rather than trying to make one giant one. Large omelets are harder to fold and cook unevenly.