Monday, October 31, 2011


One of the things I love best about omelettes is that you can open your fridge and use up your leftover veggies and meat. So it's a different thing every time. We had some leftover link sausage, so that's what we used this weekend, as well as leftover green onions and cheese (we had parmesan, three-cheese Italian, and cheddar all mixed in there) from different meals we've had the past few days. And then my mom gave me a ton of tomatoes, so we threw those in, too.


My hubby and I feel that two eggs is just about ideal for an omelette. And we use less milk than we would when preparing scrambled eggs or french toast - maybe about 1/3 milk to 2/3 eggs. Mix it up good, along with salt and pepper to taste, and pour it into a small skillet that has plenty of melted butter or margarine in the bottom. We like our stove set at a medium for these. Then pour your veggies and other fixins' on top. Kind of moosh those veggies and meats in there really good. When one side is golden brown, flip it and cook the other side. Ben serves his omelette just like shown above, but I'm sure you could fold it so that it's prettier for serving.

Stuff we like in our omelettes:

diced, fresh tomatoes
sliced green onions
diced green peppers
cheese, of course
diced ham
diced link sausage, pre-cooked
deli meat we want to use up, chopped up
sliced, fresh mushrooms

Honestly, the sky's the limit.

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