Ingredients:
- 3 large eggs
- 2 tablespoons heavy cream (optional for extra fluffiness)
- 2 tablespoons butter or olive oil
- Salt and pepper, to taste
- 1/4 cup shredded cheese (cheddar, mozzarella, or your choice)
- 2 tablespoons cooked bacon, chopped (optional)
- 2 tablespoons spinach, chopped (optional)
- 1/4 avocado, sliced (optional)
Instructions:
- Prepare the eggs: In a bowl, crack the eggs and whisk them with the heavy cream (if using). Add salt and pepper to taste.
- Heat the pan: In a non-stick skillet, heat the butter or olive oil over medium heat until it melts and becomes hot.
- Cook the omelette: Pour the egg mixture into the skillet. Let it cook for a minute or so, tilting the pan to ensure the eggs cook evenly. Once the edges start to set, gently lift the edges with a spatula, letting the uncooked eggs flow underneath.
- Add the fillings: Once the omelette is mostly set but still slightly runny on top, sprinkle the cheese, bacon, spinach, and any other fillings you prefer onto one half of the omelette.
- Fold and finish cooking: Carefully fold the omelette in half, covering the fillings. Cook for another 1-2 minutes until the cheese is melted, and the omelette is cooked through but still tender.
- Serve: Slide the omelette onto a plate and top with sliced avocado if desired. Enjoy!
