Week 7

Week 7: Dinner Omelet

4 eggs
1/4 cup milk
1/8 teaspoon salt
pepper to taste
1 tablespoon butter
1/2 cup coarsely chopped mushrooms
1/2 cup chopped tomato
3 tablespoons minced onion
1/2 cup shredded cheese

1. Combine the eggs, milk, salt, and pepper in a medium bowl and beat well to mix.

2. Place a medium nonstick skillet over medium-high heat and melt butter in it. Pour egg mixture into the skillet.



3. Reduce heat to low and cook eggs, pulling eggs to center of the pan as they cook with a rubber spatula and gently lifting cooked portion to let the uncooked egg mixture flow underneath.​​​ Cook until eggs are set and the bottom is light golden brown, but the top is still shiny.



4. Sprinkle the vegetables and cheese evenly over the eggs. Fold omelet in half using the rubber spatula, cover, and let cook 1 minute longer to melt cheese.

5. Cut in half and serve immediately.


This week I incorporated the theme by using eggs in an omelet, which are a major ingredient in the recipe. I think that this recipe went very well and I was happy with the way that the omelet turned out. I typically make my eggs scrambled or fried, so this was a nice change and I managed to do all of the recipe right so it tasted great. Looking at the final product, I did have to substitute some of the ingredients so it was more of a regular omelet than a dinner omelet. One other piece of reflection was that I think I could have used less cheese and vegetables, since I had trouble fitting all of it together when I folded it in the pan. I think instead of using a lot of these three vegetables, I could have used smaller amounts of a wider variety of vegetables. I think that this recipe has encouraged me to make more omelets and experiment with different fillings.