Om Nom Omelet

This is a yummy, hearty breakfast that everyone will love! (If you like eggs.)


2 organic, free range eggs per omelet


maple syrup (optional, but extra yummy)

Goat cheese (optional- but extra, extra yummy)

salt & pepper (not optional)


Turn pan on to medium low. (3-4 on the stovetop.) Crack the eggs in a bowl. Whisk the eggs well. If you want the eggs to be extra creamy, then add a little dash of cream. Put butter on the pan and let it melt. Once melted to a nice, goldeny brown, pour the eggs into the pan. Swish them around so they cover the entire pan and let sit. Do not stir. Sprinkle on salt and pepper. Let the omelet cook for about 20-30 seconds, and flip with a spatula. Sometimes it helps to get under the edges with a soft spatula before flipping. You want the whole thing to flip, but if it doesn’t all flip, don’t worry. Flipping an omelet takes a lot of practice 😉

Drizzle a little syrup on the flipped over top. Add a little bit of goat cheese, or any other cheese you desire, from cheddar to gorilla cheese! After 20 seconds, peek under the omelet and see if it’s a nice golden brown. If it is then flip it. (It makes the syrup nice and bubbly.) Fold in half, then fold in half again, until it’s in a triangle shape. Take the omelet off the pan and turn off the stovetop. Keep heated in the oven on warm if you’re waiting to eat it. (Or making more!)



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