Farmer's Market Omelet

I have always loved and adored omelets for as long as I can remember. This goes especially to those breakfast buffet lines most Malaysia hotels serve, particularly upon me spotting the omelet kiosk usually with an inexhaustible queue. Nothing beats watching the chefs stylishly and single-handedly cracking up eggs and whipping up omelets after omelets right in front of you. Plus you do get the free smell lingering in the air while you patiently wait in the line, right until you put in your order and have it transformed to "your way omelet" piping hot and fresh on your plate minutes later. This favorite of mine has not changed a bit despite all the years growing up. 

Here in the States having breakfast has somewhat become something that I really do look forward to and especially so during the weekends. I get to eat and easily spend the morning hour away, taking my own sweet time to enjoy our selection of scrumptious breakfasts - never have to rush for anything, just some moments to sit back and relax. Getting a good omelet here is never at all difficult - you get them almost everywhere you dine. In fact they easily make a full page on the menu in any diners you go to. If anything, my only problem will be to settle for just one out of the very extensive menus of theirs. Torn as I have always been, I started making my own at home. This way I get to decide and be as greedy as I can ever be, loading my omelet with just anything that tempts my palate. Being as versatile as ever, making them is never too tough a job. And with it being a homemade, you decide how healthy they should get, just exactly the way you like it. An extraordinary treat on any ordinary days, these are simply egg-a-licious!

Farmer's Market Omelet
Serves 1
4 large eggs (2 full eggs, the other two just the egg white)
1oz (~ 3 slices) lean honey smoked turkey breast slices or ham or sausage or any other preferred choices  
1 fresh button mushroom, sliced and halved
1/8 green pepper, diced
1/2 small red onion, diced
1 small handful pre-washed spinach leaves 
3 grape tomatoes, quartered then diced 
1 stalk spring onion, chopped  
1½ tbsps shredded cheddar pepper jack cheese
2 tsps unsalted butter
a sprinkle each of salt and freshly ground black pepper 
1 tbsp milk
 

1. Crack the eggs in a bowl with salt and pepper. Add in milk and beat well with a fork.
2. Heat up half the butter in a skillet. Add in turkey, mushroom and all the vegetables for the omelet and sauté for about a minute or two until they are about cooked and lightly caramelized. Remove from heat and transfer to the bowl of beaten eggs. Mix well.
3. Put a non-stick frying pan on medium-low heat with the remaining butter and grease the pan thoroughly. 
4. Pour in the egg mixture gently. Swirl to spread the egg mixture evenly throughout the pan. Leave undisturbed until the bottom starts to set a little.
5. Using a spatula, gently push one edge towards the center and tilt the pan lightly to let the liquid egg mixture on top flows in underneath replacing the empty space. Do the same around the rest of the edges until all egg mixture has a fair share of the heat underneath. Be sure to spread the ingredients evenly in the process.
6. Let fry until the bottom just starts browning and appearing set. With the help of a flat turner, ease around the edges of the omelet and carefully lift to flip the omelet over. Alternatively, it is fine to just leave the omelet as it is. Just be sure that the omelet has cooked and firmed up well thoroughly. 
7. On one half of the omelet, spread the shredded cheese all over evenly. 
8. Fold the other half over. Give the omelet about half a minute or so to let the heat through, melting the cheese over time. 
9. Remove the pan from heat and slide the omelet down onto a serving plate. Serve alongside with some Potatoes O'Brien and a toast - they make some perfect sides to complement the omelet.