True Story! My producer and I were having a meeting to plan the next episode of the Here Comes the Dreamer Show when it quickly became evident that she was not in a good mood at all. She had an aha moment and realized she was just hungry! She decided to go on a hunt in our studio kitchen to make a quick egg breakfast and then realized she hates to cook and why is she cooking when she has the “Queen of Foo-Foo” right here in front of her!! (her words 🙂 I was happy to oblige…in case you missed it… I LOVE TO COOK! 10 minutes later we had a beautiful southwestern omelet with turkey bacon. We got some pictures and it made the website! Her mood improved substantially and we got back to work on that episode! By the way…look out for that show coming out in the next few days. I will update this post with a link when it’s ready to view!
So here’s a very simple, but delicious egg omelet recipe to “make anyone feel better…enjoy”!
- 3 eggs
- 1 Tbsp. milk
- 2 Tbsp. butter (divided)
- 1/4 cup onion (rough chopped)
- 1/4 cup green pepper (rough chopped)
- 1/4 cup tomato (rough chopped)
- 2 white mushrooms (sliced)
- 1/4 cup white cheddar cheese (shredded)
In a non-stick skillet, melt 1 Tbsp. of butter; add onion and green pepper. Cook for 2 minutes. Add mushrooms and cook 2 minutes. Add the tomatoes and cook 1 minutes. In a small bowl, whisk together eggs, milk, salt and pepper. Cook the vegetables until tender. Remove the vegetables to a plate. Add 1 Tbsp. of butter to the same skillet; add eggs and cook 1-2 minutes. Flipping the eggs only once; cook the other side 1-2 minutes. Or until each side is done.
Slide the eggs onto a serving plate; place the sauté vegetables on one side of the omelet; folding the other side over the vegetables. Top with shredded cheese.
(Note: mushrooms were omitted from this omelet and was served with a side of turkey bacon.)