This is my family’s favorite breakfast – my stuffed (with Love) Breakfast Omelets!!! The possibilities are endless!
I have to admit, my crew is very spoiled with Mom’s cooking and they will not eat cereal and milk in the morning, they want HOT breakfast and usually, the one that has eggs in it: sunny side up, scrambled and of course favorite – stuffed OMELET!
Breakfast Omelet with Chicken, Spinach, Tomatoes, and Cheese!
This recipe yields 2 large omelets.
I always start with mixing flour with buttermilk (it makes fluffier omelets) then add the eggs, salt/pepper. Sometimes, I add a tablespoon of sour cream or cream cheese for extra creaminess. It is up to you, experiment to see what you like. The flour makes an omelet more dense, easier to stuff and roll.
You should always make an omelet in a nonstick pan. I found that using a non-stick grill pan makes the omelets much easier to roll. Pour the egg mixture and spread evenly with a spatula. When the top is almost cooked, add your ingredients and roll.
Sometimes it’s easier to divide the omelet in two and then roll, you will cut it in two anyway.
Serve and Enjoy!
- 1 Tbsp. Flour
- 3 Tbsp. Buttermilk, Half/Half or Milk
- 6 Large or Jumbo Eggs
- salt/pepper to taste
- Any stuffing
- In a medium bowl mix, a tablespoon of flour with buttermilk (it makes fluffier omelets) then add the eggs, salt/pepper.
- Add oil to your non-stick pan and cook an omelet on a Medium-Low setting for a minute, then cover it with a lid and let it cook on top first before you add the filling and roll it.
- The filling varies.
- In this recipe used: rotisserie chicken meat, fresh spinach, tomatoes, green onions and cheddar cheese.