Saturday Western Omelete

This is my favorite omelette made with love by my husband. It’s become a Saturday ritual and I start craving one by the end of the week. I decided to share this with you so you can link the recipe to your husband’s facebook or email :)

Dad on a Mission begins with a pat of real butter and pressed garlic (his secret is revealed). Then he adds the veggies we have on hand. It’s usually peppers, onions, diced tomatoes and baby spinach last.

Next, he has two, sometimes three eggs whisked together with a splash of milk. He adds this to a medium-hot non-stick pan and waits for the eggs to set. Look at those man hands adding his freshly sauteed ingredients. I love real parmesan cheese added to my omelette. It’s delicious in an omelette. He doesn’t always cook it quite so brown (the pan got a little hot), but I would NEVER say  a word because it is awesome to have someone cook for you!

He folds both sides inward and flips the entire omelette over on a plate and I help him with garnish.

How about a recipe for your man? Or you?

Saturday Western Omelette

Ingredients

  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1/2 small onion, chopped
  • 1/2 green bell pepper, chopped
  • 1/2 tomato, diced
  • 1/2 cup baby spinach
  • 4-6 eggs
  • 2 tablespoons milk
  • salt and pepper to taste
  • 2 ounces shredded Parmesan cheese

Instructions

  1. Melt one tablespoon butter in a medium skillet over medium heat. Sautee garlic for one minute.
  2. Add desired vegetables and cook for 4 to 5 minutes stirring occasionally until vegetables are just tender.
  3. While the vegetables are cooking beat the eggs with the milk, salt and pepper.
  4. Heat a large skillet on medium heat. Spray with cooking spray.
  5. Add the egg mixture and cook the egg for 2 minutes or until the eggs begin to set on the bottom of the pan. Add the cooked veggies and cheese.
  6. Gently lift the edges of the omelet with a spatula to let the uncooked part of the eggs flow toward the edges and cook. Continue cooking for 2 to 3 minutes or until the center of the omelet starts to look dry.
  7. Using a spatula gently fold both sides of the omelet toward the center.
  8. Flip if necessary.
  9. Let the omelet cook for another two minutes or until the cheese melts to your desired consistency. Slide the omelet out of the skillet and onto a plate. Serve with additional cheese if desired.
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Here’s my confession. I love these omelettes so much I have him sautee a double batch of veggies for the next day to save him time and dishes. He now has an extra bowl of veggies for Sunday’s omelettes;) If you don’t like these as much as I do, you could always sautee extra veggies for another meal later in the week, like chili or soup.

What’s your favorite way to eat an omelette?

 

 

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