The Perfect Omelet

Ingredients

• 8 eggs
• 1/4 cup 2% milk
• 2 teaspoons seasoning salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup diced onion (any kind)
• 1/2 cup green onion, chopped
• 1 cup green pepper, diced
• 1 cup red pepper, diced
• 1/2 cup bacon, crumbled
• 1/2 cup ham, diced
• 1 cup bay shrimp, cooked
• 1/2 cup lump crabmeat
• 1 cup low-fat cheddar cheese, shredded
• 1 cup part-skim mozzarella cheese, shredded
• 4 slices swiss cheese, cut into strips
• 4 slices American cheese, cut into strips
• 4 tablespoons butter

Directions

1. 1

   Heat a small omelet pan over medium heat for 5 minutes.

2. 2

   Turn on the broiler in your oven. (Mine has a high/low setting, so I use low.).

3. 3

   Crack the eggs into a 4 cup measuring cup. Add the milk, seasoned salt and pepper and beat the mixture completely with a fork or whisk. Set aside.

4. 4

   Add 1 tbsp butter to the omelet pan and add anywhere from 1/2 tsp to 1 tbsp of any of the ingredients depending on how many selections are made. Use your judgment, but DO NOT add any of the cheeses. Using a spatula, saute the requested ingredients for a minute or two until the vegetables are somewhat tender and the meat starts to turn a little brown.

5. 5

   Spread the mixture around the pan evenly and SLOWLY pour 1/4 of the egg mixture in and around the ingredients.

6. 6

   As the eggs cook, use your spatula to push the eggs toward the center of the pan and tilt the pan so the uncooked eggs fill the gaps.

7. 7

   Place the pan in the oven under the broiler for a couple of minutes. Leave the door propped open a bit so you can watch the omelet. Don't take your eyes off of it - it could burn very quickly. The broiler will cook the top of your eggs. (I'm not a good omelet flipper, especially with all those yummy, but heavy goodies in them, so this method works well for me.)

8. 8

   Using a hotpad to grab the handle, put the pan back on the stove, making sure the burner you previously used is turned off. Add the cheese(s) to one side of the omelet and fold the other side over on top of the cheesy side and serve.