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.
- 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.