Note by Phyllis Brown: Today is Guest Chef Day! Introducing my husband, Ritchey, omelet maker extraordinaire! Honestly, I have never had an omelet in a restaurant – or made by anyone else – as good as his! He begins by preparing all his ingredients in little piles on the chopping board. For each omelet he uses two eggs and a little water, lightly beaten. The ingredients listed are what he used today, but each omelet is unique. Today was extra special since we used the first green pepper from our garden! We have used mushrooms, olives, tomatoes, turkey, different cheeses and different herbs – among other things. Ah, and the aromas while it is cooking! Today we had the Raisin Brown Bread I made yesterday with our omelets. Now, isn’t your mouth watering?
- 2 eggs
- 2 tablespoons water
- 1/2 tablespoon butter
- black forest ham, cut into small pieces
- green pepper, chopped
- red onion, chopped
- cheddar cheese, shredded
- lorraine swiss cheese, cut into small pieces
- dill, chopped
- rosemary, chopped
- thyme, chopped
In a small bowl mix eggs and water. Add salt and pepper and a little of each herb. Melt butter in a 10-inch skillet over medium-high heat. Add egg mixture. Watch carefully and run spatula under omelet to let air out – as you see air pockets form. When set on bottom carefully turn omelet. Turn heat under skillet down to medium.
Add ingredients one at a time, including more herbs, sprinkling over one half of the omelet. When bottom of omelet is set carefully fold over the half that is just egg. Use a spatula and a turner.
Add a little extra cheese on top, wait just a bit and flip. Put cheese on top and flip again and serve! Enjoy!