Omelettes are one of my favorite breakfast foods. They are quick, easy, and can be flavored and seasoned with whatever meats, herbs and veggies you have available. I am a big herb, peppers and onion fan. I like the way the favors merge and it gives the omelette some body. I like my omelettes to be fluffy and a bit sweeter so I usually add milk or cream to the egg mixture. The order in which you add the ingredients is up to you. There are a host of food websites out there that are packed full of flavor ideas and perfect omelette making technique. Here's to delicious creations.
What's Inside
1 tsp unsalted butter
4 eggs whites
2 tbs whole milk
1 green onion (chive) chopped
1/2 cups of mixed chopped bell peppers
2 sprigs fresh thyme
Heat butter in a medium skillet over medium heat. Sautee bell peppers, green onions and thyme. In a separate bowl separate egg whites from egg yolks. Set yolks to the side (they may be used for something else or discarded). Add milk, salt, and pepper to the egg whites, beat ingredients together. Pour egg mixture over sautéed vegetable. The veggies have a tendency to get pushed to the side when the egg mixture is added so make sure you blend them into the eggs as they are cooking. Once the veggies are incorporated, allow omelette to firm up a bit. A gentle shake of the skillet will you know how firm the mixer is. Once firm, fold one side of the omelette towards the center, then fold the other side. Depending on the weight and thickness of your veggies the omelette may break apart a bit. This is ok. Once folded slide the omelette out of the skillet and onto a plate. Enjoy.