As long as there are eggs in the house, leftovers have a home and you will have something to eat for breakfast, lunch or dinner. As with quesadillas, there is no need for a recipe here -- the omelet is all technique. Start by breaking 2 or three eggs in a bowl and beating well. Add a splash of water or milk if that is to your liking. Some say it helps keep the eggs from getting too tough but you can accomplish this by just not overcooking the eggs. Put one TBS of butter in a good, non-stick omelet pan. Pan shoud be hot and the butter should be fully melted and slightly bubbling.
As the eggs cook, use a spatula or rubber scrapper to pull the edges of the egg into the center of the pan. While you do this, tilt the pan to fill the exposed pan area with uncooked egg in the pan. Do this uniformly around the pan.
Continue with this until your pan looks like the one below. Run your spatula around the edge and shake the pan a bit so that your egg 'disk' moves freely without sticking:
Give it a good strong flip so it lands back into the pan with the cooked side up! I know this sounds hard but you can practice this move in advance by putting a piece of toast in the pan and flipping it over in one motion. After doing this a few times you will have the confidence to try the real thing.
Let the 'disk' sit there for only a couple seconds before flipping it back. You don't want to cook this part too much as you want to keep the inside of your omelet light and tender.
This completes the cooking of the omelet shell. Now you just need to put in your filling and turn the omelet. Here I'm using (what else?) some leftover mushrooms, green chillies and cheese.
Use your spatula to fold the shell over the filling and plate immediately. The heat from the eggs will melt the cheese.
I garnished this one with some leftover avocado and some mango-papaya salsa from the party.
Wallah. OK Huy. Your turn!