There’s nothing like a hearty stuffed omelet to turn breakfast into a celebration. This is a large omelet that serves two quite generously, and it’s quick enough to make so that you can just keep repeating the process to serve however many people happen to be at the table. Just put the already-cooked portions on serving plates and stash them in a warm oven (on the lowest setting) until you’ve cooked all the omelets you need.
For this versatile omelet, use whatever combination of vegetables and cheeses you happen to like or find in the fridge. For meat lovers, replace half of the veggies with ham chunks or bacon bits.
Yield: Serves 2
4 teaspoons olive oil or vegetable oil
1 small onion (for about ½ cup chopped)
1 clove fresh garlic, or ½ teaspoon bottled minced garlic
½ cup chopped vegetables, such as mushrooms, green bell pepper, tomato, ripe olives, or a mixture (see Notes)
3 large eggs
½ teaspoon dried Italian seasoning or dried basil (optional)
½ cup finely shredded or grated cheese, such as Cheddar, Parmesan, Swiss, or a mixture
Salt and black pepper to taste
1. Heat 2 teaspoons of the oil in an extra-deep 12-inch skillet over medium heat. Peel and coarsely chop the onion, adding it to the skillet as you chop. (If you are using mushrooms, add them now.) Cook the onion, stirring frequently, until it is soft, 2 minutes.
2. When the onion is soft, add the garlic and the other vegetables to the skillet and cook until they are tender, 2 to 3 minutes (see Notes).
3. While the vegetables cook, break the eggs into a 1-quart or larger bowl, add 1 tablespoon water, and beat with a whisk or a fork until foamy. Set aside.
4. When the vegetables are tender, transfer them to a small bowl and set it aside. Discard any juices that may have accumulated in the skillet.
5. Add the remaining 2 teaspoons oil to the skillet and heat it over medium heat. Reduce the heat to medium-low. Pour the eggs into the skillet and cook without stirring until the edges are set and the middle is only slightly runny, 3 to 4 minutes. Turn the heat to low and sprinkle the Italian seasoning (if using) over one half of the omelet. Drain off any juices that may have accumulated around the cooked vegetables and sprinkle the vegetables evenly over half of the omelet. Sprinkle the cheese over the vegetables and season with salt and black pepper.
6. Using a wide metal spatula, fold the plain half of the omelet over the filled half. Then cover the skillet and cook until the cheese melts, 1 to 2 minutes. Cut the omelet in half and serve.
Tomato and ripe olives don’t need to be cooked, so add them after all the other vegetables are tender and just stir for about 30 seconds to warm them. Mushrooms will take longer to cook, so add them with the onion as indicated.