Little bit of onion, chopped green pepper, or whatever vegetables sound good.
1-2 eggs beaten
1/2 tsp milk
1-2 tbsp butter
salt and white pepper
1 tbsp cream cheese
1 uncured hot dog (read ingredients) chopped
NOTE: There's no limit to the number of fillings you can use with this omelet recipe.
Crack the eggs into a glass mixing bowl and beat them until they turn a pale yellow color.
Heat a heavy-bottomed nonstick sauté pan over medium-low heat. Add the butter and let it melt. Saute' the vegetables until tender.
Add the milk to the eggs and season to taste with salt and white pepper. Then, whisk like crazy. You're trying to beat as much air as possible into the eggs.
Add the eggs to the butter/vegetables (some prefer to put the vegetables aside and add them later). Don't stir! Let the eggs cook for up to a minute or until the bottom starts to set.
With a heat-resistant rubber spatula, gently push one edge of the egg into the center of the pan, while tilting the pan to allow the still liquid egg to flow in underneath. Repeat with the other edges, until there's no liquid left.
Your eggs should now resemble a bright yellow pancake, which should easily slide around on the nonstick surface. If it sticks at all, loosen it with your spatula.
Now gently flip the egg pancake over, using your spatula to ease it over if necessary. Cook for another few seconds, or until there is no uncooked egg left.
Add the cream cheese and hot dog and any other ingredients at this point. Spoon the filling across the center of the egg in straight line.
With the spatula, lift one edge of the egg and fold it across and over, so that the edges line up. Or you can begin to slide the egg onto your plate and fold it as it slides out of the pan.
Gently transfer the finished omelet to a plate. Garnish with chopped fresh herbs if desired.