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Beat the eggs well in a large bowl. Really get in there and add air by flipping your wrist up as you beat (it's a learned technique) if you can. A whisk can be useful.
Add a small amount of milk (or water) to the beaten eggs (this compensates for the water lost while cooking the omelet). Mix in.
The secret to rich delicious eggs is to cook them slowly over low heat. This makes wonderful underdone eggs. If you like your eggs well done and your omelets brown (shudder) you can cut corners on the speed. The slowness will make all versions of eggs taste better though.
Melt some butter in a pan over low heat. Do not let the butter brown. One half a tablespoon should be plenty for a wide nonstick pan. Adjust for size of pan and stickiness. Cast iron pans make great eggs but watch for sticking.
When the butter is fully melted, add the eggs. Stir for half a minute or so and make sure the eggs do not get hard on the bottom (remove from heat now and then if needed).
Add the cheese. The eggs should still be very watery, but not so watery that the cheese goes under them. Spread the cheese evenly.
Cook the omelet until the bottom is hard (but not brown, unless you really insist) and the top is cooked enough for you. Lift up the edges of the omelet now and again to let the most watery parts slip to the bottom and cook. Note that the cheese will make it very hard to tell how cooked the eggs are since the melted cheese will appear runny.
Flip half of the omelet over on to the other half. Remove from pan and serve in halves. Alternatively, you can cut the omelet in half and then flip half of each half separately. This works better for newbies and when each person eating wants their eggs cooked to different degrees of doneness.
Additions: If you want to add vegetables, add them right after you add the cheese. If you want them cooked well, cook them before you add them to the eggs. Sauteed mushrooms are great. To add items you want only slightly warmed but not cooked (like avocado or sour cream), add them right before flipping the omelet.
(posted to rec.food.recipes 1/98)