This is a simple but tasty recipe that takes only a modicum of effort. Perhaps that's why there are so many omelette recipes on this blog. Hahaha.
There are some nights when it's just easier to make an omelette than to start in on an elaborate dinner production. Those of you who've come back tired from a hard day's work & just want to kick your feet on the sofa not long after dinner, this is the recipe for you. :)
Dill & Sun-Dried Tomato Omelette
Ingredients:
4 eggs
1 Tbsp. non-dairy "lite" creamer
salt, to taste
cracked black pepper, to taste
1 Tbsp. fresh dill, finely minced
1 Tbsp. fresh Italian flat-leaf parsley, finely minced
2 Tbsp. shallots, finely minced
2 Tbsp.
sun-dried tomatoes 
, julienned
1/2 Tbsp. unsalted butter, to season pan
Directions: Beat together eggs & creamer in a small bowl. Then add salt & pepper, dill, parsley, shallots, & sun-dried tomatoes & thoroughly whisk together. Set aside. In a large (10"), nonstick sauté/
omelette pan 
, melt butter on high heat. Then reduce heat to low & pour in egg mixture. As soon as the omelette starts to set, lift up omelette on one side to check its underside to see if it's ready to be folded over. When ready, fold omelette over & continue to cook until desired color (i.e., light golden brown, etc.) has been reached. Then flip over & cook a few seconds more on the other side. (Cooking time may vary depending on how you like your omelettes.) Transfer to plate(s) and serve hot or warm.
Yield: Makes 1-2 servings.
Chef's Notes: Make sure you do not fold the omelette prematurely, as this will make it harder to flip the omelette later, & thus, cook evenly. Also, depending upon your stovetop range, you might need to alter the cooking temperature in order to get the best result(s). I have a gas range & cook with
Caphalon cookware 
, both of which conduct heat very well, so the food tends to cook very quickly. Hence, this is why I cook my eggs over low heat. However, this may or may not work for you. Adjust accordingly.
Another useful tip: You might've noticed that when you beat eggs together in a bowl and then lift up the bowl, you'll usually find a "ring of egg" left behind on the counter top. To avoid this, simply place the bowl inside of another bowl. This works even better than a paper towel, which will typically stick to both the bowl & the countertop after soaking up the egg. ;)
There are some nights when it's just easier to make an omelette than to start in on an elaborate dinner production. Those of you who've come back tired from a hard day's work & just want to kick your feet on the sofa not long after dinner, this is the recipe for you. :)
Dill & Sun-Dried Tomato Omelette
Ingredients:
4 eggs
1 Tbsp. non-dairy "lite" creamer
salt, to taste
cracked black pepper, to taste
1 Tbsp. fresh dill, finely minced
1 Tbsp. fresh Italian flat-leaf parsley, finely minced
2 Tbsp. shallots, finely minced
2 Tbsp. sun-dried tomatoes
1/2 Tbsp. unsalted butter, to season pan
Directions: Beat together eggs & creamer in a small bowl. Then add salt & pepper, dill, parsley, shallots, & sun-dried tomatoes & thoroughly whisk together. Set aside. In a large (10"), nonstick sauté/ omelette pan
Yield: Makes 1-2 servings.
Chef's Notes: Make sure you do not fold the omelette prematurely, as this will make it harder to flip the omelette later, & thus, cook evenly. Also, depending upon your stovetop range, you might need to alter the cooking temperature in order to get the best result(s). I have a gas range & cook with Caphalon cookware
Another useful tip: You might've noticed that when you beat eggs together in a bowl and then lift up the bowl, you'll usually find a "ring of egg" left behind on the counter top. To avoid this, simply place the bowl inside of another bowl. This works even better than a paper towel, which will typically stick to both the bowl & the countertop after soaking up the egg. ;)