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My perfect omelet technique

Rather than post more protein waffles with blueberry sauce or one of my hughjass BBQ chicken salads that I ate today, I thought I would show my secret technique for the perfect looking omelet:

This is what I had for dinner.  Nom, nom!

This is more of a technique than a recipe because you should feel free to do whatever you want in the middle.  The only thing is that whatever you put in the middle should be cooked to doneness and heated up, since it doesn’t take long.

For this omelet, I used 1 whole egg plus 2 egg whites (liquid).  I whisked them up and set aside while I sauteed my broccoli in some coconut oil.  This is the pan I used, which is an 8 inch nonstick pan with a lid.

Brand is Wearever and I seriously love this pan.  Cooked broccoli is set aside to the right, which I also did in this pan.  I sprayed the pan with a bit of cooking spray.  I would say a little over medium on the heat here (6 on my stove that goes to 10)

Then added the egg mixture:

I use a spatula to move the bottom of the eggs a little bit for maybe a minute.  You don’t want to scramble them, but just push it around a bit since the middle is usually thicker than the edges.

It will look just like that.  Now comes my secret technique!

Slap a lid on it!  This will set the egg.  Let it sit for a minute or two.  This is why you don’t want the heat too high or you will burn the bottom.  Now is the time to heat up any  middle ingredient.  Got leftover veggies?  Pop them in the micro for 30 seconds to heat up.  Same with cooked meat.  My broccoli was already warm because I just cooked it.

Check the omelet and it will be puffed up a little and the top will just be set and not runny:

Now add whatever you want in the middle.  I added my cooked broccoli and a chopped up laughing cow wedge.  Feta is also a nice addition to this, btw.

Try to keep the filling over half of the omelet.

Slap the lid back on for a minute:

This will melt any cheese if you have it in there.

Uncover, then take your spatula and fold over the empty half of the omelet.

Key here – hold the omelet in place for 15 or 20 seconds to let it settle in place, otherwise it will flop back open.

Slide onto a plate and you have a picture perfect omelet!

It takes less than 10 minutes to have a purty omelet and a perfect way to use up bits of leftovers from the fridge. Yum!

Question:  What do you stuff your omelets with?

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