Nothing says breakfast quite like a perfectly prepared omelet. And they are easier to master than you might think. With unlimited variations and ingredients to use, omelets are sure to be your next eggs-citing first meal. Check out our recipe for the best quick omelet below, and get cracking!
Heat skillet over medium-low heat. Add 1 tbsp butter to melt. While that's warming, halve cherry tomatoes, rough chop parsley until there's 1 tbsp, and grate cheese until there's 1 tbsp. Set aside.
Crack eggs and whisk vigorously in mixing bowl. Add liberal amounts of salt and pepper and 2 tbsp milk. Whisk again. The goal here is to beat eggs so that air gets added to the mixture for maximum fluffiness.
Once butter is melted and eggs are heavily whisked, add to pan and cook for one minute. Carefully lift up edges of omelet and gradually tilt pan to allow runny part of eggs to hit hot skillet surface, repeating until it's set and resembles a flat yellow pancake. Gently flip with spatula, so it stays intact in one piece. Cook for 15 more seconds.
Now is the time to add the filling to one half of your quick omelet. Season with bit more salt and pepper, then add the halved tomatoes, 1/2 tbsp of parsley, and 1/2 tbsp of cheese. With spatula, lift the empty half onto the half with filling. Cook for about one more minute, but make sure the omelet doesn't start to brown.
Remove omelet from skillet. Adorn with the rest of the parsley and cheese (1/2 tbsp of each). Serve immediately, and enjoy! Remember, you can add tons of different fresh herbs and vegetables to this basic five-minute omelet. Keep experimenting until you find your favorite combination!