The Mighty Omelet

Recipe Directions

2 teaspoons olive or vegetable oil, divided use
1/2 cup chopped onion
1 teaspoon minced garlic*
1/2 cup chopped assorted vegetables*
3 large eggs
1 tablespoon water
1/2 teaspoon dried Italian seasoning or dried basil, optional
1/2 cup finely shredded or grated cheese of choice*
Salt and black pepper to taste

Heat 1 teaspoon oil on medium in an extra-deep, 12-inch skillet that has a lid. Peel and coarsely chop onion, adding as you chop. Cook, stirring frequently, while peeling and mincing the garlic and, if necessary, chopping other vegetables being used. When onion is soft, add garlic and other vegetables, and cook until tender. Meanwhile, break eggs into a 1-quart or larger bowl, add water, and beat until eggs are foamy. Set aside.

When vegetables are tender, remove to a small bowl, and set aside. Pour out any juices that may have accumulated in skillet. Add remaining 1 teaspoon oil to skillet, and heat. Reduce heat to medium-low. Pour beaten eggs into skillet, and cook without stirring, until edges are set and middle is only slightly runny, 3 to 4 minutes. Reduce heat to low to prevent overbrowning, then sprinkle Italian seasoning, if using, over half of omelet. Drain off any juices that may have accumulated in cooked vegetables, and sprinkle them evenly over half of omelet. Sprinkle cheese over vegetables. Season lightly with salt and pepper.

Using a wide metal spatula, fold plain half of omelet over filled half, then cover skillet and continue to cook until cheese melts, 1 to 2 minutes. Cut omelet in half, and serve.

* Cooking Notes

Or use plain vegetable oil.
Or use bottled minced garlic.
Use whatever veggies you like, such as sliced mushrooms (add with onion), green pepper, diced tomato (just needs to warm) or ripe olives (ditto). Or replace half vegetables with 1/4 cup chopped ham or bacon.
Use whatever cheese you like, such as Cheddar, Parmesan, Swiss, or a mixture.