My favorite way to spend a Sunday morning: wake up around 9-10am, check email/blogs/ims while lazing under heated blanket, watch some TV (Bravo usually has some kind of marathon of crappy shows I'm addicted to!), then think about making breakfast/brunch around 12pm.
Airborne (wooo staving off colds), coffee, plain yogurt w/honey and bananas, toast with apricot jam and SmartBalance, and omelette with sauteed tomatoes, peppers, and zucchini. Yummm!
I've been attempting to write this post about omelettes for about two weeks, but something's just not clicking. So without further ado, I give you...omelettes for dinner!
Saute some onions in butter until they are almost caramelized, then throw in tomatoes, ham, and spinach leaves. Then sprinkle the cooking eggs with cheese and fold over the filling mixture.
This one was made with feta cheese, ham, and arugula leftover from a Trader Joe's trip when visiting my sister. I wasn't as much of a fan of the arugula in this omelette - I found it tasted much better in a whole wheat pita with feta cheese, maple champagne mustard, and ham.
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Basic Omelette Recipe
makes one omelette
Heat up a small skillet with 1 tablespoon of butter on medium heat.
Once the butter is melted, crack 2 eggs into the pan and beat with a fork until smooth. At this point, to make a fluffier omelette, add about 2 tsp of milk to the eggs. Add a pinch of salt and pepper.
When the eggs begin to bubble on the surface, and the edges of the omelette are dry, flip with a spatula. Add desired omelette ingredients on top of the omelette. Cook for a few minutes more, then fold the omelette in half with the spatula and let cheese melt. Enjoy!
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