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Two-Egg Omelet




Source of Recipe


Joyce Z.


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=3926.4

Start with two large eggs, add just a little cream (or milk or water if you prefer) so they mix up nicely, pour them into a hot greased skillet. As the edges begin to set up, lift them up and push towards center letting the liquid egg move to the bottom of the pan. Do this until all the liquid is gone. Loosen the egg from the bottom of the pan, and flip it over.

Now the fun begins!! Add anything you like, but here are my suggestions:
1. saute 1 cup mushrooms in a little olive oil (or butter) and garlic. These little things cook down to next to nothing, so you need that much to have more than a taste in your omelette.

OK, so add sauteed mushrooms, a little crumbled bacon (you can cook it while sauteeing the mushrooms), some diced tomato if you like, and if you are a California girl like me and LOVE avocados, a couple of slices of those yummy green things would be lovely.

Now, for the best part - the CHEESE!! Now the most wonderful decadent cheese I can think of is Havarti Herb made here locally, but you can use regular havarti, or even maybe jack and cheddar or fontina. ANYHOW, pile all that wonderful stuff in the center and fold it in half, making it taco shaped.

You can sprinkle a little cheese on top if you like. And if you are a fan of sour cream, its really not necessary, but you could garnish with a little dollop on top.