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How to Make 40 Second Omelet
- Crack 2 large eggs into a bowl. Add 1 tablespoon of water and a pinch of salt and pepper. Whisk vigorously until light and frothy.
- Heat 1 tablespoon of butter in a 10-inch nonstick omelet pan over medium-high heat until melted and shimmering.
- Pour the egg mixture into the hot pan.
- As the edges begin to set, use an inverted pancake turner (or a flexible spatula) to gently push the cooked edges towards the center. Tilt the pan to allow uncooked egg to flow underneath.
- Continue pushing the cooked egg towards the center, tilting the pan as needed, until most of the egg is set but the top is still slightly wet.
- Sprinkle 1/2 cup of your favorite fillings (cheese, vegetables, ham, etc.) over one half of the omelet.
- Using the pancake turner, carefully fold the unfilled half of the omelet over the filling.
- Cook for another 15-20 seconds to melt the cheese and heat the filling.
- Gently slide the omelet onto a plate using the pancake turner and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
3g
Fat
51g
Carbs
0g
