When I was first married, I worked a typical 40-hour per week job, which meant I didn't have much time (or energy) for cooking. Therefore, breakfast became a typical dinner option for us. We ate many breakfast burritos, pancakes, and omelets. Omelets are great for a few reasons - they're easy, they're quick, they're cheap, and they're a great way to use up leftovers that may be lingering in your refrigerator. It's also a great way to use veggies that need to be used up - onions, bell peppers, mushrooms, green onions, tomatoes, zucchini, etc.
Omelets (recipe is per omelet)
1-2 Tbsp. milk
Filling of your choice - be creative!
Grease a nonstick skillet and heat over medium heat.
In a bowl, whisk eggs, milk, and salt and pepper to taste. Pour egg mixture into the heated pan. With a spatula, carefully lift up the edges of the omelet, allowing the eggs to run under the cooked edges.
Once the omelet is cooked almost all of the way through, carefully flip to cook the other side. (Depending on how thick your eggs are, you don't have to flip them over. If they're thin enough, they should cook through without you having to flip it over.) Put desired toppings over half of the omelet. For this omelet, I used leftover barbacoa, rice, green onions, and cheese. I topped it with sour cream, pico de gallo, and more green onions - yum!!! If I had any guacamole, you can bet I would have put some of that on, too!
Fold omelet over onto itself. Serve.
Filling suggestions/ideas (disclaimer: I haven't personally tried all of these; they just sound good to me):
- Cheddar, onions, bell peppers, mushrooms
- Bacon, Monterey jack, avocados, green onions, tomatoes
- Mozzarella, fresh basil, fresh tomatoes, sun-dried tomatoes
- Cheddar and ham
- Whatever else you can find in your refrigerator! Have fun with these!!!
- If you're looking for more ideas, you can check out Egg Plantation's menu. They have 101 kinds of omelets!