I’ll admit when it comes to cooking eggs my specialty is scrambled it’s an easy and effortless breakfast. However after living in Pittsburgh for three years I learned the secret to creating the perfect omelette, and they’ve now become a Sunday morning tradition. Here to creating the perfect omelette:
Prepare the ingredients. Eggs cook quickly, so it is best to cut up all of your ingredients prior to cooking.
Crack the eggs into a bowl. Using a fork beat until the eggs are completely mixed. Skip the salt and pepper and add a teaspoon of dark brown sugar (the secret ingredient).
Spray your skillet with a non-stick cooking spray and heat over low heat. Pour in the eggs, making sure it spreads evenly over the pan. Cooking until firm enough to flip over with a spatula.
As soon as you flip the egg add your fillings on half of your egg (I used Canadian bacon and green pepper).
Top with desired cheese (I used sharp cheddar). Use the spatula to gently fold over the remaining half of the egg onto the filling, cook for one minute, place on your plate and enjoy.