An omelet, especially one with lots of veggies and lean meat, is a satisfying solution for time-strapped nights -- particularly when you're only cooking for one or two. Complete the meal with a green salad and buttered whole-grain toast.
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Tips and Tricks
1.Take eggs out of the refrigerator about 30 minutes before using, if possible.
2. Have fillings at room temperature (or warmer); the omelet cooks so quickly that cold fillings won't warm through.
3. Incorporate lots of air during whisking for the fluffiest omelet, and whisk eggs again just before adding to skillet.
4. Fill, fold, and remove omelet from heat while eggs are still a bit soft (eggs will continue to cook a bit off heat).
5. Experiment with leftover vegetables and meats for filling.
Our Favorite Filling Ideas
Cooked Fillings: Onion or shallot, mushrooms,bell peppers, spinach (squeezed of excess moisture),diced turkey or ham,crumbled bacon,diced potatoes,chopped asparagus,shrimp or crabmeat.
No-Cook Fillings: Grated cheddar, Swiss, Monterey Jack, Gruyere, fontina, or Parmesan cheeses, small pieces of Brie or soft goat cheese, seeded and diced tomatoes, prepared salsa, chopped artichoke hearts (canned), diced avocado, smoked salmon.