Description
When you think of kids in the kitchen, what do you think every kid should know? I have lots of ideas about this and since May is National Egg Month, I decided the first thing on my list will be omelet making!
Ingredients
Scale
- 3 eggs
- Salt & Pepper (optional)
- 1 tablespoon butter
- Shredded Cheddar Cheese
Instructions
- Beat eggs in a bowl with a fork or whisk. Season beaten eggs with some salt and pepper, if you wish. Heat butter in a non-stick skillet (approximately 8-10″ size) over a medium heat.
- When skillet is hot, pour the eggs into skillet. Let eggs cook for about a minute over medium heat or until bottom begins to set. With a heat-resistant rubber spatula, pull an edge of the edge towards the middle, allowing liquid egg to run down to the hot surface of the skillet (tilting pan, if necessary).
- When almost no egg liquid is left, place shredded cheese in the middle in a line from one side to the other. Using rubber spatula, carefully fold one side of the omelet over the cheese. Remove skillet from stove and tilt over a plate to beginning sliding omelet out of the skillet, unfolded edge first. As unfolded edge is hitting plate, flip the filled/folded omelet over on top of the previous unfolded edge so that it forms a long rectangle on the plate.
- Category: Breakfast
- Method: Stove Top
- Cuisine: American
