An inside-out omelette flips the script on the classic breakfast favorite by placing all the fillings on the outside. This unique take results in a crispy, golden layer of cheese and vegetables enveloping a tender, fluffy egg center. Perfect for those who love bold texture and flavor, this omelette is quick to prepare and endlessly customizable. Pair it with a slice of toast or fresh fruit for a breakfast that¡¯s as creative as it is delicious.
INGREDIENTS
list of 7 items
3 large eggs
1 tablespoon milk
Salt and pepper to taste
1/4 cup shredded cheese (cheddar, mozzarella, or your favorite)
1/4 cup diced vegetables (e.g., bell peppers, onions, mushrooms, spinach)
1 slice of cooked bacon or ham, diced (optional)
1 tablespoon butter or cooking oil
list end
INSTRUCTIONS
list of 7 items
1. Whisk the eggs
In a small bowl, beat the eggs with the milk, salt, and pepper until well combined.
2. Prepare the pan
Heat a non-stick skillet over medium heat. Add the butter or cooking oil, ensuring the entire surface is coated.
3. Cook the fillings
Add the diced vegetables and bacon or ham (if using) to the skillet. Saut¨¦ for 2¨C3 minutes until the vegetables are slightly softened.
4. Create the cheese layer
Spread the shredded cheese evenly over the saut¨¦ed vegetables in the skillet. Allow it to melt and crisp slightly.
5. Add the eggs
Pour the whisked eggs over the cheese and vegetables. Tilt the pan to ensure the eggs spread evenly.
6. Cook the omelette
Lower the heat and cover the skillet. Cook for 4¨C5 minutes or until the eggs are set but still slightly soft on top.
7. Flip, and serve
Use a spatula to gently loosen the edges of the omelette. Carefully fold it in half or slide it on a plate with the crispy, cheesy side facing up. Serve immediately.
list end
Experiment with different cheese, meat or herbs to create your own signature inside-out omelette!
