We covered how to make OMELETS in the “HOW TO COOK AMERICAN STYLE” section of this website. To me, this is a fundamental dish and part of learning how the whole cooking process works. There is LOTS of science going on here, and the omelet is an American breakfast staple. The “frenchy” version of this omelet is “creamier” or as I like to say—”not cooked all the way”. Cooking eggs, even this simple omelet leads into making custard one day or French Ice Cream the next. The basic ingredients only change a bit along with the cooking process. Next, we should try making French Toast or bread pudding. Soon enough, you will learn how to make Crème Brulèe.



Whisk or fork

“Butter” or “dinner” Knife

Pan (8 inch non-stick pan) with cover

Chef’s knife and Cutting board

Cheese Grater (optional)


2–3 eggs

1 tbsp. milk per egg

1 tablespoon butter

1-3 drops of Tabasco per egg

Steamed Vegetables (broccoli, asparagus, mushrooms)

Cheese (Cheddar, Swiss, American, Monterey Jack, and salsa)

Salt and Pepper to taste


Scramble the eggs using a fork or whisk. Add milk instead of water; this makes the eggs a little softer and fluffier when cooked. Preheat pan on medium heat and add a pat of butter. Remember not to make the pan too hot because burnt butter tastes nasty. Pour in egg mixture and cover.  When the egg is cooked through, add your vegetables and cheese to the left half of the egg (if you’re a righty). Cover to heat. Flip second half of egg over vegetables and cheese. Remove from pan and serve on a warm plate.

Tip: I use fresh baby spinach that is not steamed when making my spinach and swiss cheese omelet.

Quick tip: Steam vegetables like broccoli chopped tops in the microwave in a small amount of water ahead of time. Drain off excess water and reheat when ready.

Serving suggestion:

Bacon, Sausage, Grits, hash browns and/or toast.

You can stuff your omelets with almost anything including chili and cheddar cheese.

NOTES: I always remember when I was kid my mother adding a few drops of Tabasco sauce and black pepper to the scrambled eggs and omelets just before cooking them. 

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