There is an art to making a good omelet quickly and perfect every time. Hearing such words seems so intimidating. The truth is the process is much simpler than you think. When you prep your ingredients make sure everything is cut bite sized. Don’t over load your omelet with too many ingredients, 3 to 4 with cheese and herbs is enough.
What I love about omelets is you can serve both vegetarians and meat eaters quickly so all can eat at the same time. The ingredients listed below are proper ratio of eggs to fillers, making this recipe easily adaptable. If using only one pan, just make sure to cook the vegetarian omelets first.
Happy eating friends!
6 Eggs, beaten well with fork
1 cup Turkey Sausage, roughly chopped, divided
1 cup Broccoli florets, chopped into small bite sized pieces, divided
1/2 cup Onion, thinly sliced, divided
2 cloves Garlic, finely chopped, divided
3 tablespoons Cheddar, finely shredded, divided
1/4 cup Parsley, finely chopped, divided
1 1/2 tablespoon Butter, divided
Salt & Ground Black Pepper
- Heat butter in an 8 to 9 inch nonstick pan over medium-high heat. When butter stops foaming and just begins to color, add in 1/2 the onions and garlic. Sauté until onions start to look translucent, about 2 minutes.
- Add in 1/2 the sausage. Stirring occasionally cook until no longer pink, about 4 minutes.
- Then add in 1/2 the broccoli, 1/2 the parsley, salt and pepper to taste. Stirring occasionally cook until the broccoli is a brighter green, about 3 more minutes.
- Pour in eggs. Wait a few seconds until edges of the omelet begin to set. With the edge of a spatula, break-up the omelet in the center until slightly thickened. Tilt the pan to fill in any thin areas. Do not stir it or you will have scrambled eggs.
- Run your spatula around the edge of the omelet slightly lifting the edges of the omelet. Repeat steps 4 & 5 until omelet is just set but still moist on top.
- Sprinkle 1/2 the cheese over the omelet being sure to keep away from the edges. Cook a few more seconds to brown bottom.
- When top surface of eggs is thickened and no visible liquid egg remains, fold omelet in half with spatula. Gently slide omelet onto plate. Sprinkle with remaining g parsley and serve.