The Basic "Actually Cooked" Omelet

I've only recently made omelets a part of my life. Sure I've had them before, but I have a thing with eggs. If there is even the remotest possibility that they might be even slightly undercooked my gag reflex kicks into high gear. I can't eat runny yolk fried eggs (I usually nix the yolk altogether and just fry the whites) and don't even get me started on sunny-side-up- runny-white-part things...so gross! Anyhow back to omelets, since the traditional method involves adding the toppings to a still fairly runny top and then folding it in half and hoping it keeps cooking (ya right) or serving it immediately, there is always (you guessed it) a runny uncooked egg thing going on. But thanks to my husband who was apparently craving an omelet enough to look up how-to video's on youtube, we have found a cooking method that satisfies his craving and squelches my gag reflex. Since this revelation we've had omelets quite regularly and often for dinner. They're a crowd pleaser too. Now go forth and make "actually cooked" omelets, unless you like the runny egg thing ;0)...

The Basic "Actually Cooked" Omelet

{Again as with most of my recipes, there's room to personalize. Whatever veggie, cheese, breakfast meat (or not) combo you want is yours to try. Also this recipe is instruction heavy, but really isn't that involved once you've got the method down. I spend all of about 10 minutes, including prep, making these.}

3 large eggs

2 T milk

salt and pepper to taste

2 T butter

1 T olive oil

Cooking spray or veggie oil

Toppings of choice, we like:

Generous handful of spinach, rough chopped

3-4 slices cooked crumbled bacon (or chopped ham or browned kielbasa)

Generous handful of sliced mushrooms

1/3 onion, finely chopped

1 medium tomato, chopped (or grape tomatoes sliced in half)

Sliced or grated swiss cheese (colby, monterey jack, cheddar, mozzarella are all good options)

Salsa, optional

Turn oven onto high broil. Start by preparing toppings, i.e. cook & crumble bacon, grate cheese and chop other things up-you want all your prep done before the eggs start. In a small non-stick pan over med-high heat, melt 1 T butter and 1 T olive oil. Add onions and mushrooms. Cook till mostly soft. Add spinach and remove from heat. It will wilt on it's own.

On medium-high begin heating a medium size stainless steel or other pan that can go straight from stove to oven. Meanwhile, in a small mixing bowl crack 3 large eggs, add 2 T milk and a sprinkle of salt and fresh-ground pepper. Mix well with fork. Spray the heating pan with cooking spray or use paper towel to swirl around a little bit of veggie oil. Add 1 T butter. You want to be fairly thorough in your oil/butter application in order to prevent pesky sticking later on. When butter is melted (but before it browns), pour egg mixture into hot pan. This next part is key: with a heat-friendly plastic spatula begin pulling cooking egg mixture from outside of pan towards center allowing still raw egg to run underneath and start cooking. Go all around the pan gently pulling cooking egg towards center and more runny egg to fill it's place. The process looks a little like this:

When there's still some, but not a ton, of the runny egg mixture and you've been around the whole pan at least once it's time to pop it under the broiler. It should be in there for a minute or so. You're just trying to get the top of the omelet mostly set. Remove from broiler and sprinkle on toppings: cooked bacon, mushroom/onion/spinach mixture, chopped tomatoes, and cheese of choice. Put back under broiler for another minute or less, until cheese is melted and any remaining runny egg is fully set. Once done remove from oven and gently use spatula to fold one half of the omelet over on itself. At this point, you can top with extra cheese and broil for just a few seconds more to help it melt. Tip pan a bit and with the help of your trusty spatula again, the omelet should slide right out onto a plate. We like to eat ours with some salsa on top. Enjoy!