Cooking Class: Omelets
Whip up the perfect omelet for breakfast or supper. Grab your blender and nonstick skillet, and we’ll show you how step-by-step.
First, process eggs and 2 Tbsp. water in a blender until blended. Melt butter in an 8-inch nonstick skillet over medium heat; add spinach and tomatoes, and sauté 1 minute or until spinach is wilted. Add salt and egg mixture to skillet.
As egg mixture starts to cook, gently lift edges of omelet with a spatula, and tilt pan so uncooked egg mixture flows underneath, cooking until almost set (about 1 minute). Cover skillet, and cook 1 minute.
Sprinkle omelet with cheese and pepper. Fold omelet in half, allowing cheese to melt. Slide cooked omelet onto a serving plate, and season with salt to taste. Serve with buttered toast and fresh fruit.
- Refrigerate eggs in their original carton at a temperature below 40˚.
- Use raw eggs within four weeks and leftover yolks and whites within four days.
- Never leave eggs at room temperature for more than an hour.
- 1⁄4 cup egg substitute = 1 large egg