The Perfect Omelette (One Pan and Stuffed)

Inspired by my college’s dining hall omlette station. I liked how efficient the production was, so I made some tweaks.

Omlette:

1 nub of leftover sausage
1 scallion
2 leftover mushrooms
3 eggs
Salt
4-5 strips of manchego cheese using a carrot peeler

Avocado toast:

1 piece of toast
1/2 an avocado
Red pepper flakes
Flaky salt
Lime juice
Olive oil

1. Cut the leftovers and veggies
2. Fry them up
3. Add the beaten eggs
4. Stir slightly to make it pillowy. This improves the texture and volume of the Omlette.
5. Flip
6. Add cheese
7. Fold
8. Eat with toast

Note: this can be done on any heat. But, the higher the heat, the faster u stir.

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