Although I went egg-free last spring, Jesse has continued to eat eggs for breakfasts most mornings. All of those solo egg breakfasts have given him a lot of time to experiment with how to eat a lot of eggs without experiencing food boredom. One of his great discoveries is this simple omelet recipe. He likes it because it requires very little hands-on time and tastes totally different depending on what fillings he adds. I like it because most of the time it leaves no egg stuck to the pan so my dishwashing job is just that much easier. 
When it comes to filling your omelet, the options are almost endless. Here are a few combinations that Jesse recommends:
- Sweet or spicy peppers and cheddar
- Tomatoes, basil, mozzarella (not GAPS-legal) and/or Parmesan cheese
- Mexican-spiced ground beef with bell peppers, cheddar or pepper jack cheese, salsa and/or sour cream
- Bacon and tomatoes
- Avocado, tomatoes and cheddar
That’s only just scratching the surface, of course, so do some experimenting to see what you like!
Ingredients
3 eggs
Your choice of omelet fillings
About 1 tablespoon of lard, refined coconut oil, or butter (or other oil of choice), or however much you need to generously oil your pan
Salt and pepper to taste
Method
Begin heating your pan (we use a 10.5 inch cast iron) to about halfway between low and medium- low.
While the pan is heating, prepare your choice of omelet fillings. Chop everything into small or bite-sized pieces. If you want your fillings to be cooked before adding them to the omelet, begin pre-cooking them in a separate pan.
When your omelet pan feels hot (usually after about five to ten minutes of preheating), add about a tablespoon of lard, refined coconut oil, butter, or other oil of your choice. Allow the oil to heat up in the pan for another three minutes or so. (Heating the oil helps prevents the eggs from sticking.)
Crack your eggs into a bowl and use a fork to briefly mix the yolks into the whites. Add a few shakes of salt and pepper to the bowl, then pour the eggs into the pan.
Eggs in pan
Allow eggs to cook undisturbed for about three to five minutes, or until most of the bottom of the omelet is set and only the top layer in the center still appears gooey.
Use a spatula to flip the omelet over to cook the other side. When cooked correctly, you should be able to flip the omelet without having to unstick any of it from the pan. If some of it does stick, just use your spatula to disconnect it from the pan before flipping.
Flipped omelet
After flipping the omelet, add your filling ingredients to one half of the omelet, then fold the other half over to cover. Turn off your burner and remove your omelet to a plate to serve. If adding cheese, or any other fillings that you’d like to warm or melt, you can also let the omelet rest in the warm pan for a minute or two before serving.
Finished omelet resting in pan
Enjoy!
This post is shared at Pennywise Platter, Simple Lives Thursday, Fill Those Jars Friday, Fight Back Friday, Freaky Friday, Monday Mania, Fat Tuesday, Living Green Tuesdays, Traditional Tuesdays, Scratch Cookin’ Tuesday, Real Food Wednesday, Homemaking Link-Up, Frugal Days, Sustainable Ways, Whole Foods Wednesday, and Works for Me Wednesday.
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You (or Jesse?) make it look so easy. My omelets frequently stick, but perhaps I’m not preheating the pan long enough. I’ll try it again. Thanks for the tips!
kirsten@FarmFreshFeasts recently posted..Slow Cooker Green Tomato Garlic Chili
I hope it goes well for you, Kirsten!
Simple and delicious! I’d love for you to share your recipe on my new blog hop, {Wheat-Free Wednesday}! Hope to see you there!
http://www.annemariecain.com/wheat-free-wednesday-blog-hop-party/
Anne-Marie Cain recently posted..Personal Pumpkin Pie {Grain-Free, Sugar-Free}