Weekend Omelets for Any Day!
I can whip up eggs into an omelet in a matter of a few minutes if I just keep a few ingredients prepped ahead of time in small containers in the fridge.
Early in the week, I’ll dice up a variety of vegetables (tomatoes, yellow onions, green scallions, red and green bell peppers, cilantro, and jalapeños) and put them in the fridge to use as I need them. Then, with some shredded cheese and fresh eggs, I am good to go for an entire week of Greg’s breakfasts. For this omelet, I sautéed some diced smoked sausages along with the vegetables.
Ingredients:
- Eggs
- Olive oil or butter
- Diced tomato
- Onion
- Bell peppers (red, yellow, and/or green)
- Sliced scallions
- Jalapeño
- Spinach
- Your favorite shredded cheese
- Salt and pepper to taste
Directions:
- Whisk 2 large fresh eggs and a teaspoon of water in a bowl. Heat a small nonstick skillet with a small amount of olive oil, or butter if you prefer.
- Add the diced vegetables and sauté for a minute until just tender. Add a handful of spinach and some salt and pepper to season.
- Pour the eggs gently over the sautéed vegetables and top with your favorite shredded cheese. Turn the heat to low/medium-low and cover them with a piece of tin foil. This will cook the eggs evenly and help to melt the cheese as well.
- When the eggs have set and the cheese is melted, lift the edges with a spatula to loosen, and then slide the omelet onto a plate. When half of the omelet is on the plate fold it into a half circle.
- Top with sour cream and a bit of shredded cheese.
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