Having a nice breakfast to start your day is a great way to go. Since I love cooking, I have this great recipe for omelettes that I wanted to share. This recipe is definitely a must try if you like the following ingredients. If you want to add anything extra to it like bacon, sausage, ham, mixed cheese, etc., feel free to do so!
This is a great alternative to simply making eggs and toast in the morning, or eggies in a basket. Making it with all organic ingredients really makes it that much healthier for you too, which is what I do most of the time.
I used:
- Eggs (3 approximately, depending on how much I want to make)
- Bell peppers (I like to use green peppers)
- Onions
- Scallions (green onions)
- Garlic
- Mushrooms
- Aged cheddar cheese
- Salt
- Pepper (I love to use Frontier’s Exotic Peppercorn Blend)
- Butter (or whichever cooking oil you prefer)
First of all, have your green peppers, onions, and scallions chopped before you add butter to the pan so when the butter is heated up you can simply add the vegetables in.
I then turn the burner to medium heat and add butter to the pan.
Once the butter is nice and heated up, add the chopped veggies to the pan.
While these are cooking, I slice up my mushrooms and garlic. I also like to cook the mushrooms with lots of extra butter, so I slice a bit more butter to use for when I add them to the pan. Make sure to stir until the onions appear softer and the green peppers aren’t as crunchy before mixing in the other veggies.
Now add the mushroom and garlic to the pan. I let them cook a bit longer until the mushrooms are nice and brown and buttery. You can add salt and pepper now to taste.
As I mentioned earlier, I love to use the Exotic Peppercorn Blend pepper instead of generic black pepper.
Now I get the aged cheddar cheese chopped and ready. You can either mince it or leave it in slices, whichever you prefer.
Once I have cooked the vegetables to my liking, I put them over the cheese on a plate and begin cooking the eggs.
Crack open 3 eggs into the pan and mix them around until they cover the bottom evenly. You can add more pepper and salt if you so choose. Let the eggs cook a bit on the bottom. Then pick up the pan and swivel it around in a circular motion to get the eggs onto the sides. You’ll need to repeat this a couple times to make the sides thicker. Then cook until the eggs are firmer and less jiggly.
Then I add the vegetables with the cheese back into the pan on one half of the eggs.
It’s now time to flip it in half! Flipping the eggs over onto the vegetables to create a half circle is a little trickier than you think. With practice you’ll get better and better at it. At first try the eggs might break or not fold correctly, but don’t fear, it’ll get easier, I promise!
What I do is slip my spatula underneath the side of the eggs opposite the veggies, making sure the spatula is almost all the way underneath it and centralized, then I flip it over in one motion! Again, practice makes perfect! I let it cook like this until some cheese is visibly melting from the sides.
Afterward, you can slip it onto a plate and enjoy! This recipe is very flavourful and yummy, I can’t wait for you to try it. Let me know how it goes if you decide to make it! Keep in mind that you may not master flipping the omelette on the first try, but don’t worry, you’ll get it down!
Best,
Mariah
Every Day Do It Yourself
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