I finally feel like I got the hang of cooking omelets. I used to struggle with when to flip the omelet; I always ended up having one side be MUCH more cooked than the other. This created a sub-par dish, and that is why I never really made omelets too much. If I wanted eggs and vegetables together, I would just mix them and eat them as scrambled eggs with vegetables scattered throughout.
Now, I do something a bit different when I am making my omelet. I cook any vegetables separate, then I start making my omelet in a skillet on the stove like normal. I wait until the bottom is starting to set, put my vegetables and cheese in, then I transfer the (oven-safe) pan to the broiler. This ensures that the top is just as well-cooked as the bottom. This mushroom and asparagus omelet was my first time trying this method, and I have to tell you, I am going to stick with it and make many more omelets in my future. Hopefully the pictures will do it justice for how well it turned out:
Ingredients (makes one large omelet):
- 4 eggs
- 1/2 cup asparagus, cut into ~1/4 inch spears
- 1/2 cup mushrooms
- 1/2 cup shredded cheddar cheese
- 1 tsp of black pepper
- 1 tsp of thyme
- Olive Oil
1. In a large skillet on medium heat, heat a small amount of olive oil. Toss in the asparagus and mushrooms, Stir occasionally until the mushrooms are a golden brown and asparagus bright green, about 6-9 minutes. Set aside.
2. Turn your broiler on high.
3. In an ovenproof skillet on medium heat on the stove, heat a small amount of olive oil. Beat your eggs together, and pour them in the skillet.
4. When you notice the sides starting to set (the top will still be runny), add in the thyme, pepper, asparagus, mushrooms, and cheese.
5. Remove the skillet from the stove and place in the broiler.
6. Cook for about 2-3 minutes, until the top of the eggs is set and the cheese has melted.
7. Remove from the oven.
8. Flip half of the omelet over the other half.
9. Serve and enjoy!