Breakfast for dinner anyone? 

Well, it just so happens that omelets have been making frequent appearances at my dinner table recently, but I’m not complaining.  Why?  Because I have perfected the art of omelet making.  Gone are the days of flat, broken omelets.  Now, I won’t settle for anything but a fluffy, unbroken omelet every time, and neither should you.

End of post. 

Jussssssst kidding!  I’m going to share what I’ve learned – no worries.

First up, always add one tablespoon of milk (any variety) for every egg/egg white you use.  Next, add a pinch of salt and a bit of pepper (to taste).  Beat the mixture together with a fork.

So, that’s the egg mixture. 

Now, on to the heat.  I have a really bad habit of adjusting the heat when I’m cooking.  I’ll start off at medium, turn it down to low, and then back up to high.  I’ve learned the hard way that when it comes to omelets, MEDIUM is the heat level of choice.  Period. 

Ok, so now you know the basics.  We’re ready to make the perfect omelet.  Turn your stove to medium heat, coat a nonstick pan with cooking spray, and pour the omelet mixture into the pan.  Allow the mixture to set.  It should look a little something like this…

This is when you want to have a handy dandy “lid” ready because you want to completely cover the pan*** for 1.5 minutes.  Yes, it’s an exact science.

You’ll end up with something like this…

That, my friends, is the perfect omelet waiting to be covered in goat cheese, folded in half, and topped with sautéed veggies, avocado, and salsa. 

Ohhhh, yes!!!  Unbroken and fluffy…just the way I like it.

***I read this trick on a blog or website a while back but can’t remember exactly where.  But let me just say, that that “lid” and those 1.5 minutes make a world of a difference. 

Do you have special tricks or cooking methods that take meals from bleh to amazing?  Please share!