Here's a 2-egg omelet recipe with green onions, diced tomatoes, and shredded cheese, along with seasonings. With a few extra ingredients for a tasty flourish, it's a quick way to whip up breakfast in the morning. It's easy and delicious!
The omelet is versatile as well. Give it Tex-Mex flavor with a bit of chili powder, minced jalapeno pepper, and a Mexican cheese blend. And feel free to add some diced ham, cooked crumbled sausage, or diced cooked bacon.
- 2 eggs
- 1 tablespoon half and half (or milk)
- 1/8 teaspoon salt
- 1 dash Worcestershire sauce
- Optional: 1 dash seasoning (Cajun or Creole)
- 1 dash black pepper
- 2 teaspoons butter
- 2-3 tablespoons Cheddar cheese (finely shredded)
- 1 tablespoon shallot (chopped)
- 1 tablespoon tomato (diced)
- With a whisk or blender, beat the eggs until smooth and frothy.
- Whisk in the cream or milk, salt, Worcestershire sauce, and pepper.
- Heat butter in a nonstick 8-inch skillet over low heat; pour in egg mixture.
- Cook slowly, lifting gently at edges to let uncooked egg to run underneath.
- When omelet is almost cooked but still shiny on top, cover and continue cooking until surface dries, about 1 to 2 minutes.
- Top with the shredded cheese, tomato, and green onion; fold in half and continue cooking just until cheese has melted.
Tips and Variations
- Add 1 tablespoon of finely chopped green or multicolored bell peppers.
- Omit the green onion or replace it with finely minced red onion.
- Add a tablespoon or two or finely minced cooked ham, sausage, or bacon.
- Add a dash of garlic to the omelet.
|Nutritional Guidelines (per serving)|
|Total Fat||34 g|
|Saturated Fat||17 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||0 g|