Each omelet takes about 4 minutes to cook and serve. Generous ingredients makes taller and more impressive omelets.
Thoroughly heat the olive oil in pan on medium. Pour beaten eggs into pan and stir with the corner of the spatula in a quick circular motion to keep the edges turned back into the body of the egg until very lumpy and almost half-cooked.
Sprinkle small amount of salt and pepper, cover with lid for 40 seconds (egg will rise and fluff under lid (amazing!).
Holding pan's handle with your left hand, slip spatula gently under egg (take care not to tear) to loosen and lift egg from pan. Help it up by snapping pan upwards and flip egg over in one easy motion. Catch the egg in the pan with wet side down.
Add any or all ingredients to the cooked side of the egg especially ham, cheese and salsa. Fill one half of the egg and fold opposite side over the ingredients until edges of the egg touch - closing the omelet.
Cover and cook 30 more seconds. Serve steaming with cheese melting everything together inside the new fancy fluffy omelet!
The trick is covering the omelet during cooking to fluff the egg, then perfecting your technique flipping the egg over without painting the kitchen. It takes a little practice but the easier you flip the better it goes. Keep the pan close to the egg as you maneuver. Keep ingredients close and beat extra eggs for more servings.
Mr Breakfast would like to thank qwkdrawmt for this recipe.
