The Gourmet Mama

Omelets were something I always avoided until my very picky 3 year old had one at his abuela`s house and decided it was the only way he could eat eggs. So, in the past 6 months, I`ve turned out quite a few omelets!

The trick to these is to prepare. Make sure your pan is nice and hot BEFORE you add the egg. This will help it start cooking instantly and prevents the whole sticking to the pan problem. Add a little oil and swirl it around to coat the pan, then pour your beaten egg in and swirl that, as well, to get a uniform cooking surface.

Make sure you have all your ingredients prepared before you start your omelet so you can move quickly and avoid burning the egg.

Pesto Mozzarella Omelet

serves 1

2 eggs
2 tsp. water or milk
2 tsp. cooking oil
1/4 c. mozzarella cheese, shredded
3 Tblsp. ham, chopped
2 Tblsp. tomatoes, chopped
2 Tblsp. pesto

Heat your pan as mentioned above, over medium heat.

In a cup, whisk eggs and milk together until frothy.

Pour into the hot frying pan (should be a 6-8″ pan) and swirl. Let cook until the edges are set and only the center is runny, the omelet in the photo is halfway to that point.

Loosen the edges of the omelet with a plastic spatula, then flip quickly.

Spread pesto on one half, cover remaining half with other ingredients.

Fold omelet in half and cook for 30 seconds on each side or until the cheese is melted. Serve hot.