EGGS100: Omelettes

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The newest fad taking over the post grad world is brunch. You might not be a young professional yet, but you have already been doing brunch for years. It’s called waking up at 2 o’clock every day and making breakfast.

Forget Navy Seal training, your Sunday morning are the most excruciating task on the planet. The combination of being hung over and the exhaustion of staying up all night is catching up. As God commanded, “On the seventh day…..get your god damn life together.”

What better way to start the morning then a nice omelette full of whatever toppings you want. In our EGGS100 class, we’re aiming to actually teach you something useful that you can use after college. Start cutting up everything that’s about to go bad in your refrigerator and throw it in a blanket of eggs for the perfect recovery breakfast. Now it’s time to get to work….by procrastinating going to work. It’s not an easy life.


2 large eggs
1 Tablespoon of milk
oil for greasing pan
whatever vegetables, meat, or cheese you want to throw into your omelette
salt and pepper


1. Crack the eggs into the bowl. Add the milk and whisk together to form a solid solution.

2. Grease and heat up the pan to medium-high heat. Pour the egg contents into the pan.

3. Let egg cook as one giant piece for about 3 minutes. You will see the edges begin to solidify.

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4. Shake the excess egg on the top off onto the sides. Cook for 1 more minute.

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5. Flip over omelette and place your filling in the middle. Close the top of the omelette and cook for 1 more minute.

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6. Remove from pan and let sit. The egg will be hot and will melt the cheese inside of your omelette.

7. Enjoy breakfast, because the rest of the day will be spent on Facebook in the library.