Omellete (omellete nature)


  • 4 large eggs
  • 1/4 cup milk
  • 1/8 teaspoon salt
  • Freshly ground black pepper, to taste
  • 1 tablespoon butter
  • 1/2 cup coarsely chopped mushrooms
  • 1/2 cup chopped tomato
  • 3 tablespoons minced green onion
  • 1/2 cup shredded havarti cheese


    step 1

    Combine the eggs, milk, salt, and pepper in a medium bowl and beat well to mix.

    step 2

    Place a medium nonstick skillet over medium-high heat and melt the butter. Pour the egg mixture into the skillet. Starting the omelet with a hot pan helps the omelet form a golden-brown crust.

    step 3

    Reduce the heat to low. As the eggs cook, pull the mixture to the center of the pan with a rubber spatula and gently lift the cooked portions to allow the uncooked egg mixture to flow underneath. Be careful not to break up the omelet shape.

    step 4

    Cook until the eggs are just set and the bottom is barely lightly golden but the top is still shiny and moist.

    step 5

    Sprinkle the mushrooms, tomatoes, green onions, and cheese evenly over the eggs.

    step 6

    Fold the omelet in half using a rubber spatula. Cover, and cook for one minute longer to allow the cheese to melt. then Cut in half, plate, and eat immediately.