Some Secrets To A Great And Healthy Omelet

     Page Two Hundred Twenty-Seven.
     Making an Omelet? Here's just a few little hints.
     First of all, you can't skimp on the fat in the pan. Don't even try to reduce the fat content of this particular meal by adding less fat to the pan. All that'll happen is your omelet will be stuck to the skillet. You MUST use enough butter or oil. One thing you can do to make the omelet healthier is use a combination of fats. Reduce the amount of butter but then add some vegetable oil also. This combination will get the job done while reducing the saturated fat of the dish.
     Another way to make a healthier dish is to use fewer yolks. The yolks of the egg are where the fat and cholesterol are, so ease up on them if on a health oriented diet. I typically go with 3 whites to 1 yolk, tossing the other 2 yolks down the drain. This combination reduces the fat by 2/3, obviously, but I still eat a pleasantly yellow omelet. I also get a high protein meal as the whites contain all of that muscle building goodness.
     Finally, You can't cook up your veggies or meats while cooking your eggs. If adding veggies or meats like ham or salami, you should pre-saute them, then set aside and keep warm while cooking the eggs. Omelets cook really fast, way too fast to cook the other items. That's why the filler needs to be precooked. Another way to think about this is to remember that various foods cook at different rates. This is cooking 101 here. Eggs cook really fast, much faster than veggies. So... only add the hot veggies, meats or grated cheese for the last 30-40 seconds of the stove top time. That way you've timed everything together. 
     I bet I eat 5-7 omelets per week. Never boring and tres tasty!