Omelets are among the most versatile of dishes. They can be made in minutes with any of dozens of filling variations—limited only by whim and what’s on the pantry shelf. A few trial runs and you should have omelet-making techniques sufficiently mastered to make omelets a staple in your low-glycemic kitchen. And remember—if you mess up an omelet, the worst you will have is an equally tasty heap of scrambled eggs!
Recipe information
Yield
serves 2
Ingredients
Preparation
Combine the onion, garlic, celery, tomato, and 1/2 tablespoon of the butter in a large nonstick skillet. Cook over medium heat until the vegetables soften and the juices nearly evaporate, 7 to 8 minutes. Add the chilies and cook for 1 minute more. Meanwhile, beat the eggs with the water, salt, and black pepper in a small bowl. Remove the vegetables from the skillet and set them aside, adding the remaining 1/2 tablespoon butter to the pan. When it has melted, add the egg mixture and cook until the eggs are softly set, about 3 minutes. Scatter the cooked vegetables on top, tilt the pan away from you, and fold half of the omelet over with a spatula to enclose the filling. Cook for 30 seconds more to heat through. Slide the omelet onto a plate, cut it in half, and finish with a few dashes of hot sauce or a dollop of your favorite salsa, if desired. Serve immediately.
