2 Egg Omelet - Master Cookbook Recipe # 167

Name: 2 Egg Omelet - Master Cookbook Recipe # 167
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1 omelet
Cuisine: Southern
Ingredients: 2 Eggs; 3 Tbsp Milk; 1 Tbsp Butter; To taste Salt & black pepper; Diced ham or browned breakfast sausage; Shredded cheese (your choice); Diced green peppers, onions, or chopped mushrooms

This method focuses on a gentle, slow-cook technique to ensure your omelet is tender, fluffy, and perfectly yellow without any bitterness from browning.

This is recipe #167 in Tammy’s Master Cookbook.

Prep time: 5 minCook time: 10 minTotal time: 15 min

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Ingredients

2 Eggs
3 Tbsp Milk
1 Tbsp Butter
To taste Salt & black pepper
Topping Ideas:
Diced ham or browned breakfast sausage
Shredded cheese (your choice)
Diced green peppers, onions, or chopped mushrooms

Instructions

Whisk: In a small bowl, whisk together the eggs, milk, salt, and pepper until well combined.
Preheat: Preheat a small non-stick fry pan on low heat. Add the butter and let it melt.
Pour: Pour the egg mixture into the skillet.
Slow Cook: Maintain a very low temperature. As the edges set, gently push them toward the center with a spatula and tilt the pan to let the runny parts flow onto the hot surface.
Steam: Place a lid on the skillet. This allows the eggs to cook through evenly using steam without browning the bottom.
Fill: Once the top is set and no longer runny, add your desired toppings to one half of the omelet.
Fold & Serve: Carefully slide the omelet onto a plate, allowing the plain half to fold over the toppings into a half-moon shape. Top with extra cheese and your favorite condiments like salsa or ketchup.

Notes

Pro Tips -

Sauté First: If you are using fresh vegetables like onions or peppers, sauté them in butter separately until soft before adding them to your omelet.
Low and Slow: Achieving a non-browned finish is the goal! Browning the eggs can change their flavor profile and make them tougher.
The Lid is Key: Using a lid creates a small oven effect, ensuring the top of the omelet is fully cooked by the time the bottom is set.