Wendy

Breakfast of Champions: Veggie Omelet

 

If you are anything like me, you know getting up in the morning is rough. Your bed is nice and warm and you have “your spot” like you want it.  Like all of us, we have to get up and get the day started! Making breakfast is the most important thing we do besides getting dressed and brushing your teeth. So, throw on a pot of coffee and let us start cooking a superb breakfast to kick off our day!!

 

Ingredients :

2 eggs

1/4 of a small sweet onion

1/4 cup fresh spinach, whole or lightly sliced into larger pieces

1/4 cup fresh bell peppers, red or green or both for color

1/4 cup fresh mushrooms, washed and sliced

2 tablespoons of milk

pepper and salt to taste

1/4 cup Fontina cheese,  choose your favorite type of cheese

1 teaspoon butter

herbs if you want to add

2 to 3 splashes of hot sauce (optional)

 

Directions:

You will need to sauté your veggies in a small frying pan with your butter before adding the to your opened omelet. Cook for a couple of minutes, you still want the crunch of your veggies!

Crack your eggs into a small mixing bowl. Whisk with a fork until well-beaten. Add your milk, salt and pepper, and any herbs you have on the side.

Heat a 6 to 8 inch frying pan over high heat until it gets hot. Add the butter, while the butter melts make sure it coats the bottom of the pan. As soon as the butter melts, slowly pour in the egg mixture. (Do not let the butter turn brown and burn.)

Tilt your pan to spread your egg mixture evenly. Let eggs firm up, and after a few to several seconds tilt  the pan a bit and use a spatula to gently direct your egg mixture away from the sides and into the middle of the pan.

Continue to cook your omelet for another minute or so until the egg mixture holds together. The middle of your omelet will still be a bit runny, that is OK just add your veggie filling. Make sure to put your sautéed vegetables near the center of your omelet, then sprinkle your chose of cheese on top.

Tilt your frying pan to one side and use your spatula to fold one half of your omelette over to the middle. Where the omelet is in half.  Cook for a moment longer and serve on a plate.

 

Sides that will make this breakfast complete:

 

2 slices of thick Hickory Smoked Bacon

2 medium potatoes, washed and diced

olive oil or butter

1/2 cup of cheese , choose your favorite cheese

1/4 cup of fresh parsley

pepper and salt to taste

 

Now for the sides, what delicious sides we have, fry your bacon to how you like it, add to your plate. With the left over bacon grease add your diced potatoes and cook on a medium- high heat. Cook  your potatoes, stirring occasionally, until they are golden brown and a little bit crispy. Season with salt, pepper, and garlic powder. Serve hot. Add cheese and fresh parsley. 

 

As you can tell, this is a perfect reason to get out of bed to start your day! Add a cup of Joe or some juice and call it a start to your day! I hope you enjoy your breakfast!!

 

Until Next Recipe!!!

 

 

Go Crazy and Eat A Nut and Raisin Cake

Ever just wanted something sweet but not too sweet? Try this cake out and find it hits the spot with your sweet tooth craving! This Nut and Raisin cake has the perfect amount of ingredients that mix and compliment each other.  What a perfect way to finish a simple dinner with or get a bit of tea. You can bring the kids into the kitchen to help make the cake! It is simple to make and can make a great bonding moment with you and your family!

 

Ingredients:

1 box of Betty Crocker Super Moist Yellow Cake mix

3 eggs

1 cup water

1/2 cup oil (whatever you like to use)

1 1/2 cups raisins

1 cup dried cranberries

1 1/2 to 2 cups sweetened coconut flakes

2 cups of pecan chips

 

Directions:

Heat your oven 350 degrees.  In a large mixing bowl add your cake mix, eggs, water and oil and whisk until the ingredients are mixed well.  Add raisins, dried cranberries, and sweetened coconut flakes, mix until it is incorporated in the batter fully. Add pecan chips and mix into your batter.

In a bundt pan, spray with non stick spray where it covers all surfaces. Add your batter to your pan, evenly.  Bake for 30 to 40 minutes or until golden brown.

When you are ready to take out of pan, make sure you take a butter knife to the edges to loosen the cake from the pan. Plate and serve. I like this cake when it is still hot and steamy!

With a tall glass of cold milk and a fresh out of the oven cake you will be able to enjoy life’s simple pleasures!

Until next recipe……