French Omelet

When I was a teenager I perfected the art of cooking omelets.  You can choose from a variety of fillings.  My favorite fillings are ham, cheese and sliced scallions.  So easy and so delicious. 


2 tsp butter
2 eggs
1 TBSP milk
salt and pepper to taste


Filling Options:
2 TBSP shredded Cheddar, Monterey Jack, Swiss, or blue cheese
2 TBSP chopped green onion, chives or parsley
2 TBSP chopped mushrooms
3 TBSP spinach
2 TBSP crisply cooked and crumbled bacon, finely shredded dry beef or my favorite, chopped fully cooked ham
1 TBSP canned chopped green chilies
1 TBSP finely chopped chili peppers


Beat the eggs and milk together in a small bowl.


Heat butter in 8-inch omelet pan or skillet over medium-high heat just until butter begins to brown.  As butter melts, tilt pan to coat bottom.


Quickly pour egg mixture into pan.  Slide pan back and forth rapidly over heat and, at the same time, quickly stir with fork to spread eggs continuously over bottom of pan as they thicken.  Sprinkle in one or more of the filling options.  Fold omelet in half, being careful not to break it.  Slip onto a warm plate.  I love to dowse my omelet with Tabasco.