1 teaspoon bacon grease or butter
2 tablespoons green onion tops, chopped
1 large egg
salt and pepper, to taste
1/4 cup (approximately) of filling: diced tomato, diced green pepper, shredded zucchini, crumbled bacon, and cheddar or feta cheese are good choices, but not the only possibilities ? try your own!
Get a large heat-resistant spatula and a small (7-inch or so) nonstick sauté pan.
Heat the bacon grease or butter in the pan over medium heat. Add the green onion and cook, stirring a few times with the spatula.
While the green onion is heating, whisk the egg. When the green onion has wilted, pour the egg into the pan.
Now for the fun part! Grab the pan?s handle and tilt it to and fro to make the egg coat the entire bottom of the pan.
Take the spatula and run it around the edge where the egg meets the pan, lifting it up a bit, and tilt the pan so that the liquid egg on top runs underneath. You will do this in two or three spots around the pan, depending upon how anal you are. It won?t need more, because the egg will cook quickly.
Salt and pepper the top of the egg.
While the egg cooks, prepare your filling ingredient(s). If you don?t like your eggs well-done, do this first. Yes, I waited until now to tell you, because I am cruel and capricious.
Now it?s decision time. If you aren?t fussy about the doneness of your eggs ? in other words, if the consistency of restaurant omelets is fine with you ? spread your filling ingredients on half of the egg circle, flip the empty half over it with the spatula, and let it warm through, another 30 seconds or so.
But if you like eggs nice and dry, slide that spatula under the disc of egg, and flip that puppy over! It won?t be hard, and it doesn?t require fancy flippin? skills that would be very hard to access with morning brain. Then, like above, spread your filling ingredients on half of the egg circle, flip the empty half over it with the spatual, and let it warm through, about 30 seconds.
Note that if you do the flip method, you could wait to chop up your filling ingredients until after the flip.
Slide your beautiful omelet onto a plate, and you?re good to go, in about or under 5 minutes flat.
Nutrition information (omelet made with tomato and feta): 132 calories; 10.3g fat; 205mg cholesterol; 198mg sodium; 3.1g carbohydrate; 0.8g fiber; 2g sugars; 7.5g protein; 16% vitamin A; 12% vitamin C; 8% calcium; 6% iron