I only know two ways of cooking eggs: scrambled and hard-boiled. I figured I should learn to whip together amazing stuffed omelets for a weekend breakfast. Feel free to put whatever toppings you like inside, as long as they’re pre-cooked and not too wet.
Ingredients
6 eggs (for 2 omelets)
1 package enoki or your favorite mushrooms
1 ripe avocado
1/2 package bacon, cooked and diced
1/2 cup havarti or other cheese, chopped up
2 tbsp butter
1 tbsp olive oil
Salt and pepper to taste
Directions
Prepare your fillings: heat the olive oil in a small pan over medium high heat, then dropped the mushrooms into the hot oil and added salt and pepper. Stirring frequently, they take about 5-7 minutes to cook to a point of being browned and not watery. Chop the avocado, bacon, and cheese.
Heat the butter in a large pan over medium heat, beat 3 eggs together in a bowl, then when the butter is hot, pour the eggs into the pan. As the bottom of the omelet solidifies, keep going around with a fork – lifting the side of the omelet and tilting the pan towards the fork to let the liquid egg on top run underneath. You should end up with a fairly dry top after a couple of minutes of this.
Make sure the omelet can slide around the pan by shaking the pan gently side to side, then arrange your toppings over the top however you like.
Slide the omelet off the pan into your plate, and as you’re halfway through the slide, use the pan to flip the top of the omelet over onto the bottom half that’s already on the plate. These omelets were so big that I cut each one in half and shared them.
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