Brrr! Baby, it's cold outside!
And it's busy these days!
Recently I got home from my Zumba class to an empty house.
I wanted a nice dinner but no fuss. It was just me that night. Hmmm....
I took out my 6-inch cast iron skillet and whipped up a nice omelet right on the spot.
It was easy, fast, and satisfying.
The 6-inch size turned out to be perfect for a one-egg omelet.
(BTW, the 8-inch was perfect for a two-egg omelet when I made one earlier.)
Easy Unwind Ahh-melet
In a 6-inch skillet, heat up 1/2 Tbs oil on medium heat.
Scramble up an egg with 1 Tbs water.
(This is a trick we learned years ago at a food show. It makes the egg fluffier.)
Add the egg-water mixture to your pan.
Sprinkle the egg with garlic powder and your seasonings of choice.
(I like Italian seasoning.)
Once it's looking kind of set, layer on your filling.
Check your refrigerator....what do you have?
I cut up a mozzarella stick and sprinkled it all with parmesan to make a cheese omelet.
Carefully fold the omelet over and let it cook a minute or so.
Flip it over and cook it a little more.
Light a candle. Serve with your favorite relaxing music.
I turned on Josh Groban.
I also recommend a nice cup of decaffeinated tea.
