Foster's Omelets

 Recipe for Foster's Omelets

A great omelet may be made with nearly any combination of cooked vegetables, cheeses, herbs, smoked meats, seafood, and other ingredients. Utilize leftovers like grilled asparagus, sautéed broccoli, or spinach by looking in your refrigerator. I always add a sauce, salsa, or herb that goes well with the filling to the omelet as a garnish.

Ingredients

• Three big eggs
• To taste, add salt and freshly ground black pepper.
• Unsalted butter, 1 1/2 teaspoons

Instructions

Over medium heat, preheat an 8-inch nonstick omelet pan.

In a small bowl, whisk or fork the eggs and season with salt and pepper.

Spread the butter evenly by adding it to the pan and swirling it around. Pour the eggs into the pan once the butter has melted and the froth has subsided.

Allow the eggs to cook for a few seconds before using a spatula to move the outside edges of the eggs into the center of the pan. Continue pressing the edges toward the center as they cook to let the raw egg flow to the pan's outside edges.

Place the preferred filling on one side of the omelet while the eggs are still wet but not runny.

Using a spatula, fold the omelet over the filling. While you prepare the remaining omelets, slide the omelet onto a heated platter and serve right away or keep warm. Decorate as desired.

Variations

Some of our favorite combos are the ones listed below:

Adding cooked asparagus tips, cooked corn kernels, fresh spinach leaves, and crumbled chèvre to each omelet will make it more filling. Serve the omelet immediately after folding it over the contents and, if wanted, topping it with more chèvre.

Fill each omelet with wilted spinach, crumbled feta, and chopped tomatoes that have been sautéed. Over the filling, fold the omelet.

Sautéed sliced mushrooms, grated Swiss cheese, and caramelized onions are added to each omelet to fill it up. Serve the omelet immediately after folding it over the filling and adding caramelized onions and fresh chopped herbs.

Each omelet is stuffed with smoked salmon, herbed cream cheese, and caramelized onions that have been finely sliced.

Lump crab meat served with farmer's cheese and crunchy corn relish Lump crabmeat and farmer's cheese should be added to the omelet (or cream cheese).

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