The pan needs to be teflon ommlette style not too big – Goodwill they are a buck, I use the same pan for small steaks and chops – all my cooking is on a two burner hot plate and tons of mico oven tricks and old fashioned bread toaster, my carbs come from lots of yummy good bread toast – cheers.

George in Seattle, frugal old guy cook, who loves to eat

1 nonstick pan
2-4 eggs, depends on how many are eating
cheese of your choice
vegetables of your choice, leftover or fresh

Saute vegetables in a bit of olive oil (you can use butter, bacon grease, lard, just grease the pan, man!), until they are soft, adding cracked pepper; crack the eggs in a separate bowl & scramble them. (You can add milk to make them fluffy, I never do.) Pour eggs on top of veggie mixture, making sure there is enough egg to cover entire bottom of pan (pick up the pan & swirl around). Sprinkle top of eggs with fines herbes, parsley, or whatever you like (oregano, basil, whatever floats your boat). Put a lid on the pan, turn down heat a little & wait about 5 minutes. Check to see if the top is cooked. If you get impatient & the sides are done & the top is taking longer, you can flip it. (I try not to cause it makes such a god awful mess if you biff, but sometimes you just want to eat.) Once the top is done, just a little cheese on top til it gets melty, then cut with a spatula & serve as wedges or halves.

I make this for my mother at least twice a month @ her place, which she loves. It tastes different every time depending on what veggies you have available. Last time we made it my grandparents were here & I used bacon grease & my grandfather called her 2 days later to say how much he enjoyed it.

Ziploc Omelet

This works great!!! Good for when all your family is together. The best part is no one has to wait for their special omelet and no frying!

Have guests write their name on a quart-sized Ziploc Freezer bag with permanent marker.

Crack 2 eggs (large or extra large) into the bag (not more than 2) shake to combine them.

Put out a variety of ingredients such as: cheeses, ham, onion, green pepper, mushroom, tomato, hash browns, salsa, etc

Each guest adds prepared ingredients of their choice to their bag & shake. Make sure to get the air out of the bag and zip it up.

Place the bags into rolling, boiling water for exactly 13 minutes. You can usually cook 6-8 omelets in a large pot. For more, make another pot of boiling water.

Open the bags and the omelet will roll out easily. Be prepared for everyone to be amazed.

Imagine having these ready the night before, and putting the bag in boiling water while you get ready. And in 13 minutes, you get a nice omelet for a quick breakfast!

Try this, it really works! Nice to serve with fresh fruit and coffee cake; everyone gets involved in the process and a great conversation piece.

^^Me again, we did this at Girls Scout sleepovers & it turned out great.

The secret I’ve found if to cook it covered over no higher than medium heat. The meat and cheese or whatever you’re adding in is sprinkled on half of the egg on the left side. Cover it and let it cook till you get the consistency you want. Then I’ll slide the disk of egg halfway out of the pan onto a plate and then fold the other half over for a half moon shape.

I add about three tablespoons of milk and a little salt, then whisk like the devil until frothy. I melt a scant tablespoon of real butter in the pan, taking care not to burn. Swirl butter in pan to coat completely. Rewhisk eggs to incorporate as much air as possible. Keep whisking while pouring/scraping egg mixture into pan. It should sizzle.

Quickly use a plastic or wood spatula to scrape thickening egg mixture from bottom of pan letting uncooked egg flow underneath. Tilt and or shake pan to help your distribution. Keep this up constantly until you are on the verge of scrambled eggs, but the mixture is still thick but fluid.

Then add any desired toppings, which you have prepared in advance. Grated cheese and mushrooms are our favorites. I always pre-saute the mushrooms in a little butter, as you would want to do for onions or green pepper, if using.

I always thinly distribute grated cheese first over both sides of omelet so it will melt. Then add pre-cooked warm toppings. Cold, uncooked toppings are a mistake.

Turn heat down and give it a few minutes to finish cooking the eggs and melt the cheese.

The easiest way to fold the omelet (if you’re right-handed) is to grab skillet handle with left hand. With spatula in right hand, fold 1/3 of omelet over parallel to handle, tilting pan toward you and making fold at top of pan. Then hold pan over plate and let gravity be your friend while using the spatula to coax the omelet into two more folds and onto the plate.

We like our omelets browned on the outside and creamy inside.

I love pepper with eggs but never add it until after cooking with omelets or scrambled eggs because it turns the finished product a disconcerting grayish color.

Omelets are like some stir fries in that you need to prep all your ingredients first, and have them within easy grabbing reach. Then you cook like mad with total concentration once you start. It can leave you frazzled if cooking for a crowd.

This is one of my husband’s favorites, though, so we have it often.

Karen A