Bite This! Yvonne’s English Hubby’s Cracking Omelet

This is a standard in Yvonne’s house. When we’re too lazy to shop or cook a big meal, we open the fridge and grab eggs and cheese and any veggies that might be hanging around. In minutes, my husband has whipped up a simple meal worthy of guests.

Or at least, Sandy.

Serves 4

Ingredients:

6 eggs or 4 full eggs and 2 egg whites

3 tbsp milk or water

pinch salt

1 tsp. freshly ground pepper

2 tbsp grated cheese

1 tbsp chopped fresh thyme or 1 tsp. dried

*Optional: Assorted chopped peppers, zucchini, cooked broccoli or mushrooms, or chopped ham.

Whisk all ingredients together well.

Heat a non-stick pan over medium-high heat. Add 1 tbsp olive oil and a small pat of butter.

When the oil is warm, pour in the egg mixture. As the mixture firms up, in approximately two minutes, lift the edges with a spatula to let more of the liquid pour off the surface of the omelet and onto the pan.

If adding chopped veggies or ham, sprinkle them over the omelet at this point.

When top is almost cooked, fold omelet over and cook for another minute.

Inside of omelet should still be slightly moist.

Serve warm with salad.