Omelets are a great brunch food and allows you to be as creative as you want when it comes to filling them. We like to chop up various veggies and grate different types of cheeses, allowing our guests to pick what they want to fill their omelet.
We’ve been doing a bunch of entertaining the past two weeks, and had three guests with three very different tastes, but the core veggies and process was all the same.
The veggies and cheeses we chopped up and arranged in separate dishes were:
1 onion (chopped)
1 red pepper (chopped)
1 green pepper (chopped)
2 cups fresh spinach (washed and chopped)
1 tomato (chopped)
Parmesan cheese (freshly grated)
Kraft Mexican four cheese
Each omelette had three eggs – but they were all cooked differently. If you are using whole eggs break them into a dish, add about a tablespoon of water and beat. For a healthier version, use three egg whites and no water. You can also do two whole eggs and one egg white plus a splash of water.
For all of them, spray a large non-stick pan with Pam, heat it up and then put the egg batter in the pan and cover with aluminum foil. You want to use a large enough pan where the egg spreads out thin.
Once the egg gets mostly firm, add the choice of cheese and veggies on half of the egg mixture.
Cover with aluminum foil until egg is cooked, fold over and slide onto a plate.