THE PERFECT OMELET

The Perfect Omelet image

Whenever my in-laws come to visit, we have at least one "Omelet Morning" where the whole family gets to choose their own Made To Order omelets that I then create for them. They absolutely love the way I make them and I wanted to share my methods with you. This is for anyone who is a terrible "omelet flipper" like me! :) Add or take away ingredients as you wish. Oh, and pay no attention to the nutritional information generated by Zaar. That would only be accurate if you used all of the ingredients in all 4 omelets. Also, I estimated the amounts of the ingredients so you have enough for just about any option someone throws at you. Have fun!

Provided by Zoesmama

Time 40m

Yield 4 omelets, 4 serving(s)

Number Of Ingredients 17

Ingredients

8 eggs
1/4 cup 2% low-fat milk
2 teaspoons seasoning salt
1/2 teaspoon fresh ground black pepper
1 cup diced onion (any kind)
1/2 cup green onion, chopped
1 cup green pepper, diced
1 cup red pepper, diced
1/2 cup bacon, crumbled
1/2 cup ham, diced
1 cup bay shrimp, cooked
1/2 cup lump crabmeat
1 cup cheddar cheese, shredded
1 cup part-skim mozzarella cheese, shredded
4 slices swiss cheese, diced
4 slices American cheese, diced
4 tablespoons butter

Steps:

Heat a small omelet pan over medium heat for 5 minutes.
Turn on the broiler in your oven. (Mine has a high/low setting, so I use low.).
Crack the eggs into a 4 cup measuring cup. Add the milk, seasoned salt and pepper and beat the mixture completely with a fork or whisk. Set aside.
Add 1/2-1 tbsp butter to the omelet pan and add anywhere from 1/2 tsp to 1 tbsp of any the vegetables first, depending on what is ordered. Using a spatula, saute the requested ingredients for a minute or two until the vegetables are crisp tender. Then add any meats/seafood and saute for one more minute.
Spread the mixture around the pan evenly. Then give the egg mixture a quick whisk and SLOWLY pour 1/4 of the mixture in and around the ingredients.
As the eggs cook, use your spatula to push the eggs toward the center of the pan and tilt the pan so the uncooked eggs fill the gaps. Keep your pan on a medium-low setting.
When there is no more liquid egg to fill the gaps, turn off the burner, place the pan in the oven under the broiler for a couple of minutes. Leave the door propped open a bit so you can watch the omelet. Don't take your eyes off of it - it could burn very quickly. The broiler will cook the top of your eggs. (I'm not a good omelet flipper, especially with all those yummy, but heavy goodies in them, so this method works well for me.)
Using a hotpad to grab the handle, put the pan back on the stove, making sure the burner you previously used is turned off. If desired, sprinkle the cheese(s) on one side of the omelet and fold the other side over on top of the cheesy side, slide the omelet onto a plate and serve. The heat from the omelet will melt the cheese without overcooking the omelet.
Enjoy!

Nutrition Facts : Calories 811.8, Fat 60.4, SaturatedFat 32.6, Cholesterol 526, Sodium 1390, Carbohydrate 15, Fiber 2.5, Sugar 6.8, Protein 51.7