I love days when I actually have time to make breakfast instead of just heating up some instant oatmeal or eating a bowl of cold cereal. Everyone knows the breakfast foods that you actually have to cook are so much better than ready made foods. Homemade waffles, pancakes, biscuits, hashbrowns....mmm. Can you tell I'm big on breakfast? Another one of my favorite breakfast foods, or actually anytime foods, is the omelet. You can pretty much add anything you like to it from ham to veggies to various cheeses. The only problem I have with the omelet is that I can never get it to flip right. It never looks as pretty as it does at a restaurant when you go out for breakfast or brunch. But whatever, it still tastes good which is what really matters. And if all else fails, you can have scrambled eggs with stuff mixed in. : ) Today I decided to use up some of the veggies in my fridge and came up with this. Delicious!
Three Egg Garden Omelet
3 whole eggs
2 Tbsp milk or cream
1 Tbsp each finely chopped green bell pepper, red bell pepper, onion, and mushrooms
2 Tbsp shredded cheddar cheese, plus more for the top if you like
1/2 tsp each salt and pepper
Whisk eggs, milk, and all veggies in a bowl. Heat a non-stick skillet over medium heat. Pour the egg mixture into the pan. Let it cook for about 2 minutes until the edges start to look done. Sprinkle the cheese over the omelet. Test the edges with a spatula to see if the omelet is ready to flip. When ready, fold each side of the omelet to the middle and cook another minute or so. Top with additional cheese and veggies if desired.