Recipe - Easy Omelets

Omelets... what could be better?? Eggs are good on the worst or best of weather days! They can be made in so many different ways that the choices are just endless. And to top it all off new studies are showing that where as eggs were once thought to be 'bad' for you are actually not all that bad!

During the summer months, it's never hard to find to find a dozen or more eggs in our house. They not are only made for breakfast but they are even made for a quick light dinner and put in so many of my summer recipes that they are just needed in the house.

Today, I bring you my make shift and no omelet pan needed omelets. This recipe is by no means an exact recipe! You can put what ever *YOU* want in an omelet... I'm just giving you an idea of some of the things you can add!

Ingredients
 ♥ 2 or 3 eggs (I used 3 per omelet in the photos)
 ♥ tomatoes

 ♥ meats (choose a pre-cooked version or make sure your fry it before)

 ♥ mushrooms

 ♥ onions

 ♥ herbs (fresh work wonders but dry work just as well)

 ♥ olives (black work very well, never tried green though... yet)

 ♥ cheese (mix it up or choose your favorite but best to use small chunks or shredded in it)

 ♥ extra bit of cheese for topping

 ♥ splash milk or light cream

Directions

This is not rocket science so don't be so scared of these! Find a good flat bottomed pan (we normally use our crepe pan for these and it fits it all just wonderfully). In my photos this time we used a larger flat bottomed pan just for the ease of photo work. Put it over a medium to medium high heat for pre-heating while preparing the egg mixture.

Firstly chop your meats and veggies into smaller bite sized pieces. What ever size you want really just as long as you remember you are trying to fold some eggs around it. Then make sure you have finally chopped any fresh herbs you might be using.

In a small bowl add you meats, veggies, herbs and what ever else you will be adding into the eggs such as shredded cheese. Then simply add the eggs and the splash of milk or cream. Use a fork and not a whisk to mix up the eggs. You want them well combined but a whisk will cause you to have your pieces stuck inside of it instead of inside the eggs.

Add a drizzle of olive oil to your pre-heated pan and simply pour the egg mixture into it. You should hear it sizzle right away when they hit the pan, this is a good thing! Now be patient. Wait until you see it has cooked mostly through the top of the eggs. You might want to turn the heat down to a medium heat about half way. If you use more eggs, you might want to add a lid for a few minutes to help steam the top of the omelet.

When you see that the eggs are as good as cooked through the top, simply use a flat spatula to flip the eggs half way over themselves. If you choose, you can even add a bit more cheese to the middle before this flipping stage to have a gooey center to indulge in. Let it rest a minute or two longer on the heat to ensure a finished cook and melting of any choose you might have added to the middle.

Wela, your done. Use your spatula to transfer it to your plate and you have a nice yummy full of goodness and easy to boot omelet! Place some cheese on top if you wish while still hot, have a bit of toast next to it (I love toast with raspberry jam!) or in this case of our Sunday brunch, fry up some left over boiled potatoes with some herbs. Again, the choices on this are sooooo endless! Lastly, ENJOY!