The Perfect Omelet

I know eggs aren't that impressive, but I've always wanted to make a perfect omelet. You know, the kind you see the chefs making at the omelet station at a breakfast buffet. I'd watch them in awe as they made flipping the omelet without a spatula look like the easiest thing in the world. I never dared to try it in my own kitchen (I'm sure Jon's happy about that since I cook and he cleans up!), but I have tried a few different ways to make a beautiful omelet. Well, I think I finally did it yesterday!

I melted butter in a non-stick pan. To it I added chopped tomatoes and green onions, and after 1 minute I added chopped spinach. After 4 minutes I set the veggies aside in a bowl.

In the same pan I melted a little more butter, and then added my eggs (the eggs had been whisked in a bowl with milk and pepper til light and full of air). I kept the heat on medium-low and just let the eggs sit. After a few minutes I did a slight turn of the pan to move the liquid around and off the center. Finally almost the entire egg was stiff except for just a little bit of liquid on top, but it was not a watery consistency at all. I threw the veggies onto the eggs, added some Parmesan and mozzarella cheese, folded the omelet, and let it cook for 2 more minutes.

It was picture perfect and delicious - just what I wanted!