Since I’ve been out of school for the summer, I have been cooking every day and finally, yes finally, I made my best omelet yet! Oh, so exciting et miam miam! It really does help to have a good pan, trust me.
shredded cheddar cheese
In a hot skillet, cook up the chopped vegetables in olive oil.
Whisk 2 eggs in a bowl.
Pour the beaten eggs in the same pan.
When the egg begins to cook (and looks white underneath) and is easy to lift with a spatula, sprinkle the cheese on top and flip the omelet halfway over.
Continue to cook and flip it to let the other side cook.
I like mine to get a little brown and slightly crispy.