Suz's Famous Omelet

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Suzannah Cornue 0

"Yummy breakfast omelet!!!! Feel free to put your own twist to it, you can really use any combination of veggies you like. But I recommend not using too many veggies, it can make the omelet brake apart. Also, if you have never had cream cheese in your omelet, trust me, it's AMAZING! *try pairing this with my recipe for breakfast home fries. They are great together*"
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2 servings
Serving size has been adjusted!

Original recipe yields 2 servings



  • Prep

  • Cook

  1. Begin by chopping all of your vegetables so that they are ready
  2. Crack your eggs in a medium sized bowl, and add milk. Beat with a fork until well blended. About 1min
  3. Put butter in a 10-12in non-stick skillet and heat over medium heat until butter is melted. Using a spatula, be sure the butter coats the bottom and about a 1/2in up the sides of the skillet. Don't be short on the butter, you don't want your eggs to stick.
  4. Be sure your skillet does not get too hot, then add your beaten egg mixture
  5. Allow eggs to cook. do not stir or poke. If large bubbles form, use a knife to gently pop them, only make very small holes.
  6. Put your oven to broil and place rack in the center of the oven
  7. When there is only a thin layer of uncooked egg on top, evenly sprinkle your chopped veggies on top. Remember, don't stir!
  8. Take the whole skillet and place in the oven , this will cook the top portion of egg. This should only take a few minutes. Keep a close eye on it, the eggs will burn quickly if you don't check it often. Every oven is different.
  9. When the top of the egg is cooked, use a hot pad and remove the skillet from the oven
  10. Distribute the cheese slices, and place small, teaspoon sized dabs of cream cheese over the omelet.
  11. With your spatula, carefully fold your omelet in half. and then cut in half so you get two even portions. A perfect amount for two people!
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