How to Make the Perfect Omelet

For a Monday, today is going well. I’ve already done my bike commute three times (home at lunch to let the dog out) and had a good meeting with the boss I am scared of. Meals and snacks for the day are:

-egg white/veggie/skim mozzarella omelet
-apple
-leftover soup
-a small salad: spinach + red pepper + Newman’s own Light Italian Dressing
-100 calorie pack of almonds
-carrots and a tiny bit of hummus

You may have noticed on the blog that I’m somewhat of an omelet fiend – it’s my go-to breakfast choice because it’s great way to get a few servings of veggies in at breakfast.

Here is how I cook my omelets.

Start with a non-stick skillet. Spray with Pam (or coat with butter or oil). Heat on medium-low to low. It’s key that you don’t let the pan get too hot!

Chop veggies. You can use anything. My combo is usually red onions + spinach, but you can use peppers, mushrooms, etc.

Cook veggies. I add the onions for a few minutes, and then I add the spinach.

Once the veggies have cooked (spinach wilted) add your egg, egg whites or egg beaters. I crack 3 egg whites directly into the pan. Swirl the eggs to cover the entire pan.

Leave it! This is when I usually put together my lunch for the day. If bubbles start forming or if a lot of steam is coming up the side, turn the temp down.
Once the eggs are set (they can still be shiny but must be solid) turn the heat off. Add additional fillings, such as cheese, meat or other veggies to one half of the omelet.