Sous Chef: Megan
2 tsp butter
vegetables (we used zucchini & red pepper)
meats (we used bacon)
cheese (we used Gouda)
2 eggs, beaten
Heat butter in a pan over medium-high heat to melt butter, and tilt pan to coat bottom. Cook vegetables, meats and onion in butter 2 minutes, stirring frequently. (OR you can cook the bacon first and then saute the vegetables in the pan after the bacon and grease have been removed...coats the pan just like butter) Remove from pan and set aside.
Pour eggs into pan. Let stand over heat a couple minutes to lightly brown bottom of omelet, and allow egg to set. Add desired vegetables, meats and cheeses. (Do not overcook—omelet will continue to cook after folding.)
Tilt pan and run spatula under edge of omelet, to loosen eggs from the sides of the pan. Fold omelet in half, and slide finished product onto a plate.
NOTES: Other favorite combos: Cream cheese, Salmon & Chives; Ham, Cheddar, Red Peppers & Salsa; Mozzarella, Tomato, Zucchini & Prosciutto.
Megan: "Mmmm....this is good!"
Anna: "Good...I like it."