Easy No-Flip Omelettata

Here's another breakfast recipe for y'alls. Anyone who's ever tried to make an omelet has come across this problem (and if not, you're a genius): flipping and/or folding the thing over without tearing it to pieces, not to mention how it tends to cook unevenly.  And so, after messing about with a stove for all these years, I bring you the omelettata, a cross between an omelet and a frittata. This, my friends, is what got me through finals week last year.

-=Easy No-Flip Omelettata=-

3 Eggs
Milk
Shredded Cheese (mozzarella, cheddar, whatever you like)
1/2 Onion
3-4 mushrooms
Garlic Salt
Pepper

Start by greasing a pan and putting it on MEDIUM. Chop up the onion and cut the mushrooms into slices, then dump all that into the pan to start cooking. Try to mix it up somewhat evenly. While that's going, crack 3 eggs into a bowl and beat, adding a bit of milk to it which helps make the omelet fluffier. Pour that over the vegetables, which should be about cooked by now. Sprinkle the shredded cheese over the top of the egg. Here comes the trick - let it sear for a bit so the egg is fully solid on the bottom, then turn the heat down to LOW and cover the pan. This allows the egg to basically bake within the pan like a frittata, which cooks it more evenly. Give it about 5 minutes and check the egg. It'll be done whenever the top is no longer running. Season with the salt and serve. A cast iron skillet is great for this, because it's deeper and also does a better job of heating evenly.

As always, feel free to experiment. Throw some diced tomatoes in there. Add some bacon. Don't like onions? Skip it. Like any omelet, you can put whatever you want in it.

Total time: ~10 minutes

Cost:
Eggs: $0.99 a dozen --> 3 eggs => $0.25
Onion: $2.29 for a 2 lb bag --> 1/2 onion => ~$0.19
Mushrooms: $2.50 per box --> 3 mushrooms => $0.83
Cheese: $2.19 per bag --> ~1 oz => $0.27

Total Cost: $1.54