Tomato & green onion omelet

I had recently made meringues and had the yolks left over. So the next morning I made myself an omelet. Easy and delicious, and keeps me from wasting perfectly good eggs. 
1 roma tomato, diced
~2 tsp diced green onion
2 egg yolks
1 whole egg
sprinkle cheddar cheese
Step 1: Dice up the tomato & green onion.
Step 2: Whip the eggs, add an ounce of milk if you like.
Step 3: Spray a small frying pan with oil, heat over medium and add the eggs. Season with salt & pepper or seasonings of choice. 

Step 4: As the eggs begin to cook, use a spoon or spatula to push the sides down and mix the middle a little. This helps to move the cooked egg and cook the rest.
Step 5: Once most of the egg has set, add tomato & onion. Once you can shake the pan and the egg isn’t very runny at all, flip the omelet. Cook the other side for a minute or 2, until cooked all the way through.
Step 6: Put onto a plate and sprinkle with cheese if desired. Enjoy!

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