Breakfast is the best meal of the day; it gets your engine warmed and humming and gives you strength for the day.
You can make breakfast interesting very easily. I love omelets and have one almost every day. That said, you can use any of these ingredients in a tortilla, on a potato, on rice, on toast, pancakes, or biscuits.
I love an omelet for breakfast. Until I had breakfast with my Dad in Florida, for his 50th High School Class Reunion, I didn’t really know how to make one easily. There are a few rules.
1) Use water, not milk, in your eggs. Milk will cause the eggs to stick if they won’t ordinarily.
2) Use butter—not fake butter, like Country Crock. Use butter, margarine, and/or oil.
3) Get the butter hot without burning it. Add your “fillers” and cook them. Don’t burn them; cook them slow if you need to.
4) Pour in the egg/water mixture and cook, either shaking the pan to move the egg and distribute it, or using a rubber spatula to push cooked egg to the middle, allowing the uncooked egg to pool around the edges to cook.
Despite thinking the fillers go on top of the egg after it’s cooked and the egg folded over it, these actually work best, cooked with the egg. The exception is the cheese. That does get put on after the egg and fillers are cooked. Here are a few ingredients I like, but the ingredients available to use is only limited by your taste and imagination. They include:
Peppers (sweet, hot, you name it)
Onions (sweet, green)
Meat (bacon, chicken, sausage, ham—whatever is left in the fridge from last night)
Asparagus, green beans, squash, tomatoes, whatever you like!
These are “fillers” for me:
After the omelet cooks, you will want to put on toppers. They might include:
salsa (any kind)
more of your favorite fillers
yogurt (if you like the flavor)
These are toppers I like:
This is how I do it:
First get the butter hot. Then throw in the fillers to cook.
Second, when the fillers cook, pour in your beat egg. Shake it around and/or scrape it to the middle of the pan so more of the wet egg solidifies around the outer edges. Once everything done, add the cheese and let it melt. I very often turn off the heat at this point and do something else for a few minutes to give it a chance to melt and cool.
Third, slide the omelet onto the plate while folding it over.
Once all is done, you get to add the toppings!