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Colby Jack Omelet with Roma Tomatoes
Serves: 2 |
 4 eggs
1 Roma tomato
8-oz. Pkg. shredded Colby Jack cheese
4 tablespoons water
1/4 teaspoon salt, optional
Dash pepper, optional
2 teaspoons butter, cooking oil or cooking spray
In a small bowl, beat together the eggs and water with the salt and pepper, if desired, until blended. In a 7- to 10-inch omelet pan or skillet over medium-high heat, heat the butter until it’s just hot enough to sizzle a drop of water. Pour in half the egg mixture. (The mixture should set immediately at the edges). With an inverted pancake turner, carefully push the cooked portions at the edges of the pan toward the center so the uncooked portions can reach the hot pan surface, tilting the pan and moving the cooked portions as necessary. When the top of the omelet is thickened and no visible liquid egg remains, fill the omelet with the Roma tomatoes, Colby Jack cheese and any other desired items. With a pancake turner, fold the omelet in half or roll it. Invert the omelet onto a plate with a quick flip of the wrist or slide the omelet from the pan onto a serving plate. Repeat this process with the second half of the egg mixture for your second omelet.
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