I give you...The Omelet!

I have said it before with a great amount of shame: "I can't flip an omelet!" (Insert gratuitous sobbing.)  My husband can flip one like a Le Cordon Bleu-trained chef.  I get scrambled eggs.  It has truly been the bane to my existence.  Until now.

I kept thinking, "There has to be a better way!"  Necessity is truly the mother of invention.  So how do you get a cooked omelet instead of a runny omelet without flipping?  It's simple really.  All you need is a lid.  A lid?  "It can't be that easy," you say.  But, oh, it is!

Here's the solution.  Turn your skillet on medium to medium-high.  Spray lightly with cooking spray and saute your meats and/or vegetables till just hot and tender.  Spread ingredients evenly over the bottom of the pan.  Spray again generously with cooking spray. (I have a crappy $20 non-stick pan, hence all the spray.)  Whisk eggs until just a little frothy.  Pour evenly over the bottom of the pan.  As the edges set, use a spatula to lift the edges, tilt the pan, and allow the runny egg to slide underneath.  Continue your way all around the edge of the pan until no more egg will run to the outside.  Turn the pan down all the way to low, cover with a lid large enough to cover the omelet, and wait.  In three to five minutes, depending on how many eggs you use, the eggs will be set but still slightly moist.  Turn pan off, uncover, add cheese, recover with the lid, and allow the cheese to melt.  Flip one half over on the other and voila: a perfect omelet!  This method works especially well if you are making a large omelet for multiple people.  Here's to no more runny omelets or scrambled eggs!