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1
Heat an 8-inch nonstick omelet pan over medium heat.
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2
Beat the eggs with the salt and pepper in a small bowl with a whisk or fork.
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3
Place the butter in the pan and swirl it around in the pan to distribute evenly.
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4
When the butter has melted and the foam subsides, pour the eggs into the pan.
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5
Let the eggs sit for a few seconds to begin cooking, then push the outer edges of the eggs toward the center of the pan with a spatula.
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6
As they cook, continue pushing the edges toward the center, allowing uncooked egg to flow to the outer edges of the pan.
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7
When the eggs are still moist but no longer runny, place the desired filling on one side of the omelet.
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8
Fold the omelet over the filling with a spatula.
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9
Slide the omelet onto a warm plate and serve immediately or keep warm while you make the remaining omelets.
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10
Garnish as desired.
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11
The following suggestions are some of our favorite combinations:
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12
Asparagus, Corn, and Spinach with Chevre: Fill each omelet with cooked asparagus tips, cooked corn kernels, fresh spinach leaves, and crumbled chevre.
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13
Fold the omelet over the filling, top with additional chevre if desired, and serve immediately.
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14
Spinach, Tomato, and Feta: Fill each omelet with wilted spinach, crumbled drained feta, and sauteed chopped tomatoes.
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15
Fold the omelet over the filling.
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16
Mushrooms, Swiss, and Caramelized Onions: Fill each omelet with sauteed sliced mushrooms, grated Swiss cheese, and caramelized onions.
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17
Fold the omelet over the filling, top with caramelized onions and fresh chopped herbs, and serve immediately.
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18
Smoked Salmon and Herbed Cream Cheese: Fill each omelet with thinly sliced smoked salmon, Herbed Cream Cheese, and caramelized onions.
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19
Lump Crabmeat with Farmer Cheese and Crunchy Corn Relish: Fill the omelet with lump crabmeat and farmer cheese (or cream cheese).
