Colorado Egg Producers


Make Ahead Omelets

Prep Time: 
2 minutes
Cook Time: 
10 minutes
6 omelets


1/2 cup water
1/2 tsp. salt
1/4 tsp. pepper
Cooking spray
3/4 cup finely shredded Italian cheese blend


BEAT eggs, water, salt and pepper in blender or medium bowl until blended.

COAT 6 to 8-inch nonstick omelet pan or skillet with cooking spray. HEAT over medium-high heat until hot. POUR IN 1/2 cup egg mixture. Mixture should set immediately at edges.

GENTLY PUSH cooked portions from edges toward the center with inverted turner or spatula so that undercooked eggs can reach the hot pan surface. CONTINUE cooking, tilting pan and gently moving cooked portions as needed.

When top surface of eggs is thickened and no visible liquid egg remains, PLACE 2 Tablespoons cheese on one side of the omelet and fillings, if desired. FOLD omelet in half with turner or spatula. With a quick flip of the wrist, turn pan and INVERT or SLIDE omelet onto plate.

Cover and refrigerate. Reheat in the microwave on HIGH 1 to 1-1/2 minutes or until hot.

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