Perfect Cheese Omelet
Sometimes you get home late, don't want to cook, and just don't have much in the refrigerator to cook. If you have eggs, you can make an omelet--fast, high protein, filling, and reasonably good for you. No, you don't need to follow Julia Child's 13-page set of instructions in her book, Mastering the Art of French Cooking, although I do like her idea that you should develop "your own personal omelette style." I'm good with winging it, especially when I need a an almost instant, easy dinner. So here's my non-13 page set of instructions for a simple, tasty, kind of classy omelet--ready in 5 minutes, which makes it "perfect." And yes, the omelet is also great for breakfast.
Perfect Cheese Omelet -- Serves 2
1/3 cup of low-fat milk
Pinch of salt
Few grinds of pepper
1 teaspoon of minced dried chives (optional)
1/4 teaspoon of onion powder (optional)
1/2 cup of cheddar or other cheese of your choice
Heat a small (7-8 inches) non-stick skillet over medium heat until it's hot. Spray it with a little of olive or other oil. While the pan is heating, in a medium bowl, whisk together the eggs, milk, salt, pepper, and, if you'd like the chives and onion powder until they are light and frothy--a couple of minutes should do it, but you can stop in between to pop some bread in the toaster, if you feel like it. Pour half of the egg mixture into the hot pan and tilt the pan a little so the eggs cover the bottom. The eggs should start to set up immediately. Sprinkle on a couple of tablespoons of the cheese and let the eggs continue to cook until top appears almost, but not quite completely set. Sprinkle on another couple of tablespoons of cheese, and, with a spatula, lift one half of the omelet over the other, folding it in half. Slide the omelet out on a plate, re-spray the pan, and repeat the process with the rest of the egg mixture, making two omelets. Serve the omelets hot.