U-Florida-Extension-Quick-and-Yummy-Omelets-stock

  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 2 servings

Ingredients

2 eggs

2 tablespoons milk (1%)

1/8 teaspoon black pepper (ground)

1/8 teaspoon salt

1 teaspoon canola oil (divided)

1 cup filling (shredded cheese, onion, spinach or other chopped vegetable)

Steps

  1. Lightly grease a skillet with ½ the oil and cook raw vegetables until tender. Set aside for later.
  2. Beat eggs, milk, salt, and pepper in a bowl until blended.
  3. Heat remaining canola oil in skillet over medium-high heat until hot.
  4. Pour in egg mixture. Mixture should set immediately at edges.
  5. Gently push cooked portions from the edges toward the center with the spatula so uncooked eggs can reach the pan’s hot surface. Continue cooking, tilting pan and gently moving cooked portions as needed.
  6. When the top surface of eggs has thickened and no visible liquid remains, place filling on half of the omelet.
  7. Fold omelet in half with spatula, covering the filling, and slide onto a plate.
  8. Serve immediately.

Source University of Florida IFAS Extension EFNEP

U.S. Department of Agriculture. Nutrition.gov Website. Quick and Yummy Omelets. Recipe source: Source University of Florida IFAS Extension EFNEP. Available at nutrition.gov/recipes. Access date: 09-05-2024.