This week I met a woman in the grocery store buying four dozen eggs. "Are you dyeing a bunch for Easter?" I smiled. No, she explained-all those eggs were for her two boys, who cooked up scrambled eggs after school in the microwave. That's a lot of eggs!
When I was a kid my favorite Saturday dinner was scrambled eggs, but I've moved onto something a little more work intensive as an adult. Now having said that, Kevin deftly creates omelets without a problem, so I'm sure you could too! Feel free to use up whatever is in the fridge and experiment-but my favorite is always Cheddar cheese and bacon.
Ingredients:
2 eggs
pat of butter (about a tbsp)
salt and pepper
small bit of shredded cheese
1/2 scallion/green onion, minced finely
2 slices of bacon
In a medium sized skillet, melt the butter over low heat until bubbling. Pour in your eggs and move the pan around so that they spread out. Continue to cook on low, moving the egg a little bit to allow the raw egg to run underneath and cook. Once the egg is pretty much cooked through, sprinkle your cheese, scallion bits, and bacon in the center. Gently fold in half with a spatula. Don't worry if yours falls apart a bit, it takes some practice! Slide onto a plate, garnish with any leftover bits of bacon, cheese, or scallions, and eat!
Makes one omelet.
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