Open-Faced Omelet with Tomato and Mozzarella

Makes 1 omelet (2 to 4 servings)

• 4 eggs
• 1 tablespoon milk
• ¾ teaspoon salt
• Pinch of ground black pepper
• ½ cup chopped tomatoes
• ½ cup shredded mozzarella cheese
• 1 tablespoon unsalted butter or vegetable oil

1. In a mixing bowl, combine the eggs, milk, salt, and pepper. Beat with a whisk until combined and then stir in the tomatoes and cheese.

2. Heat the butter or oil in a small nonstick sauté pan over medium heat.

3. Add the egg mixture to the hot pan and use a heat-resistant rubber spatula or wooden spoon to gently stir and evenly spread the ingredients. Cook until the eggs are nearly set, about 30 seconds.

4. Use a pancake spatula to flip the eggs over and cook until the eggs are fully cooked, about 1 minute.

5. Transfer the finished omelet to a plate and cut into wedges to serve.

Chef’s Note

You could also add other ingredients, such as ham, bacon, and peppers or other vegetables, to the omelet.

 

Cooking Bacon

Want some bacon with your eggs? To cook it, place the bacon in a pan over low heat. The bacon will begin to release some of its fat as it is heated and will then cook in its own fat. The bacon will bubble, buckle, and curl as it cooks. Cook until it is brown on one side, then turn it over with a fork or tongs and cook until the other side is brown. If you are cooking a lot of bacon, cook it in batches, making sure not to overcrowd the pan, and pour off excess fat.