Omelets are an easy, high-protein, low-carbohydrate meal that can be modified with many different ingredients. The heavy cream makes these especially fluffy. People who are limiting their cholesterol intake can adjust the recipe to include mostly egg whites or a low-cholesterol liquid egg product. Optional ingredients: avocado, onions, peppers, mushrooms, tomatoes, spinach. When including raw vegetables, stir-fry them for a few minutes in butter from the recipe first before adding them to the omelet in step #6.
- Raw mixed eggs
- Heavy Cream
- Butter or Olive oil
- Cheese – shredded (cheddar, parmesan, Swiss)
- Calculate quantity of food items for a meal.
- Weigh all ingredients.
- Spray a very light coat of Pam or other cooking spray over the whole pan. Let the pan warm to a medium-low heat (like, 4 on a scale of 10).
- Use a wire whip or fork to blend together egg and cream.
- Season mixture with a dash of salt and pepper if desired.
- Pour mixture into a small frying pan.
- Let the omelet continue to cook until the crispy thin egg edge starts to pull away from the pan, then add the shredded cheese to half of the circle.
- Take your fork and run the tines around the outside edge of the omelet, to make sure the egg layer has not stuck. Then, you can use your thumb and forefinger to grab the empty side of the omelet and fold it over the cheese side.
- Let the folded omelet cook for 30 seconds then slide omelet onto a plate. For a French omelet (as shown in the accompanied picture) fold into thirds.