Is there anything more wonderful in the morning as a breakfast omelet?
There’s something so sunny about omelets that make me happy to get up and get going!
Even though this week I don’t have classes due to law break, I’m still working hard studying, writing, and compiling class outlines. So I wish it could be a laid back week, but that’s just not going to happen. However, I am sleeping in later than usual, feeling lazy in that regard!
But for all things enjoyably lazy, take a listen to the jazz classic “Up a Lazy River” performed by Louis Armstrong.
- 3 eggs
- 2 tablespoons water
- 2 tablespoons chopped onion
- 2 tablespoons chopped red pepper
- 1 teaspoon butter
- 3 large mushrooms (about 1½ inches across cap)
- Dash cayenne pepper
- Dash ground black pepper
- 2 tablespoons hot pepper cheese
- 2 teaspoons Parmesan cheese, grated
- In a small bowl, beat together eggs and water with a whisk. Set aside.
- Spray a small frying pan with vegetable spray. Over medium heat, saute onions and red pepper until slightly tender. Set aside in on a small plate.
- Place teaspoon of butter in hot pan over medium heat. Slice mushrooms into about four slices and drop into hot butter.
- Sauté until golden and crispy. Moisture should be evaporated and butter should be absorbed. Put on same plate with onions and red peppers.
- Spray a crepe pan with vegetable spray. Place over medium heat.
- Pour whisked eggs and water onto heated crepe pan.
- When bottom of eggs are solidified but not browned, flip over. (Most omelets are not flipped but this additional step cooks the eggs thoroughly.)
- Quickly sprinkle cayenne pepper, black pepper, Parmesan cheese, and hot pepper cheese over the top out to the edges.
- Spread over half of the circle the onions, red peppers, and mushrooms.
- Fold omelet in half. Serve.