Making an omelet isn’t complicated
but there is a technique to
it. Omelets require just two
tools—a skillet and spatula
Makes
One omelet
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
Test Kitchen Approved
High heat
is not the egg’s enemy. It’s too
much time over the heat that can
tighten proteins which tend to
squeeze out essential moisture.
Instructions
Whip eggs with half-and-half, salt, and pepper.
Melt butter in a 10-inch nonstick skillet coated with cooking spray over high heat until bubbly.
Pour egg mixture into skillet. Immediately begin shaking the skillet while making small, quick stirring motions. Remove from heat when eggs no longer run but are still quite moist. Add Swiss and spinach to half of omelet. Fold omelet in half over fillings and invert onto a plate. Tuck thin edges under omelet if desired. Let omelet rest for 1 minute.
Garnish omelet with a dollop of sour cream and a strip of lemon peel.
Shake the skillet while making stirring motions.
Tilt skillet to roll excess egg mixture around to the edges of the omelet.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per omelet
Calories: 370
% Daily Value*
Total Fat 25g 38%
Saturated Fat 13g 65%
Cholesterol 414mg 138%
Sodium 263mg 10%
% Daily Value*
Carbs 8g 2%
Fiber 1g 4%
Protein 25g
*Percent Daily Values are based on a 2,000 calorie diet.
