Gerald's Omelets

 Gerald's Omelets

I got this recipe from some dear friends, the Fowkes.  They came to stay with us and I confided that I was not good at making omelets. So, being the kind friend and good cook that he is,  Gerald,  taught me how to make delicious omelets!  These are French omelets, and I really like how soft and delicious they are.  And I love to think of our friends every time I make them.  Getting recipes from people you care about is a wonderful way to remember shared meals and conversations and to keep memories alive even when you live far away or they have passed away.  It's like a delicious way do personal and family history!   

Ingredients:

2 eggs per omelet

Meat (ham, sausage, or bacon) Cook ahead of time so they are ready to add to the omelet.

Grilled veggies (peppers, onion)  I cut them into small pieces and grill them ahead of time

Cheese (Sharp cheddar, pepper jack, feta.  Any cheese you like)

Fresh veggies (spinach, chopped tomato, sliced green onion)

Herbs (fresh parsley, basil, kale)  It helps to also cut these into small pieces.
Fat (Butter, cooking spray and high heat point cooking oil)

Directions:

• Heat a non stick pan on medium/ medium low heat.  I use a regular size pan.  If you use a small pan, you might only want to use 1 egg so the omelet isn't too thick.
• Spray with a lot of cooking spray, I use avocado oil. Or, coat pan with melted butter.  This is important so the omelet does not stick to the pan at all. 
• Crack two eggs into a bowl and whisk them together until thoroughly mixed.  I use a fork to mix them.
• Pour eggs into the pan and tilt the pan back and forth so the eggs coat the entire bottom of the pan in a thin layer.
• Set the pan back onto the burner and jiggle the pan back and forth to keep the eggs from sticking to the pan.
• Once the eggs have changed color and look almost cooked but not quite, add the grilled veggies, meat, cheese and fresh veggies to the top and flip half of the omelet on top of the other half and continue to cook until cheese melts.  
• It is important to not overcook the egg because it will make it the eggs brown and chewy/hard.  So lower the temperature if it is taking a while for the cheese to melt.  You can also keep jiggling the omelet and flip it over to keep it from getting too brown and over cooked.
• Once the cheese is melted, slide the omelet onto a plate and garnish with fresh parsley.  Serve with fresh fruit and juice.  You can also garnish the omelet wish salsa and sour cream and call it a southwest omelet.  Enjoy!