Does everyone else go to lunch with their cameras? All I can say is thank goodness for a microwave! I don't ever set out to take pictures of every single thing that I eat but it does happen quite often.
I can't stand for food to be waisted. I try to use or eat all our leftovers. I felt sorry for my little grilled artichokes from the other night. I could tell that nobody was going to give them a second chance. What could I possibly make with these little guys? I had already pulled the spinach and bell pepper out. Then, it happened. The eggs and my hand became like two huge magnets, I could not pull them apart. They reached for each other and the idea of an omelet began.
I have no problem mixing veggies, even if they don't seem like they should pair nicely together. Today wasn't any different. I had: onion, yellow bell pepper, spinach, grilled artichokes and a tad of cilantro. Little did I know that it would be so delicious when I started. I find that when cooking I just need to let the process inspire me and go with the flow. I am so glad that I did today.
Omelets are an awesome dish for breakfast, lunch or dinner. You can literally add anything to it, the options are endless. You can use whole eggs or whites only. You can use straight eggs or add milk/cream to make them soft. You can separate the eggs and beat the whites till still and recombine. This method makes the best omelets if you like a very fluffy experience.
I find that kids and adults like omelets. Having an omelet bar is a great family feast. The kids get to create their own "recipe". I will share with you what I made my omelet out of, but know that you can use what ever your taste buds demand of you. ENJOY!
2 eggs ( The more eggs you use the thicker the egg will be, I like my omelets thin.)
1 tsp. butter
1/4 cup cheese. I used Asiago and cheddar (it's what was already grated)
Filling: ( Use what ever you want, this is what you will see in the pictures)
1 T. olive oil
1/2 cup spinach
2 T. red onion, diced or sliced
2 T. yellow bell pepper, diced
grilled artichoke hearts ( I used the centers out of 8)
1 T. cilantro
I mixed all of the filling veggies together and sauteed them in 1T. olive oil until al dante (not soggy).
Top with more grated cheese, salsa, sour cream or guacamole. Use
your imagination and create a master piece.
Written by Sherron Watson