I I finally did it!! I made an omelet that didn't tear apart when I flipped it!
Here's how I made my perfect omelet:
Begin by slicing and sauteing and vegetables or other ingredients you desire in your egg taco. I cooked my mushrooms with olive oil, salt, pepper, and onion powder.
Mix cooked stuffings with desired cheese. I mixed together mozzarella, cheddar. and Mexican blend.
Scramble your eggs (I always use two) in a bowl. Do not add milk!!
Pour eggs into a heavily greased fry pan and leave alone until they look like this:
I've always flipped too early. I felt nervous leaving the eggs alone in the pan for so long, but the flip was perfect! After the flip turn off the heat and let eggs finish cooking.
Microwave cheese and other toppings for short intervals until ooey-gooey.
Dump stuffings onto one side of the omelet, flip over the other half, and wha-lah! A beautiful omelet!
One the day of this lovely omelet (yesterday) I also got a toffee cream latte while at an interview and hung out with Ryan in the evening. A cup of water made a face on this paper towel.
Hi my name is Emilee and I am a kinesiology undergraduate student. These are my adventures as a young adult living in Milwaukee. Here I will share my experiences as I navigate through college. Thanks for stopping by!