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Breakfast

Back on my diet. Well, I never really abandoned it completely.  During the day I stayed on it, then in the evening, I’d be off to the store to buy cookies or something. Anyway, this is my three-egg omelet.

Ingredients:

3 eggs, beaten
1/2 oz tomato, diced
3-4 mushrooms of your choice (about 1/2 oz)
1 oz onion, chopped
1/2 oz bell pepper, chopped (optional)
enough Cheddar cheese for in between and on top (up to you)
2 tbsp butter

Directions:

  1. In a medium saucepan sauté onion and mushrooms (no tomato at this point) in 1 tbsp butter, set aside on a saucer.
  2. On medium heat melt 2nd tbsp butter and pour in 3 beaten eggs.
  3. I kind of shake the eggs around in the pan because it seems to help. When the egg is firm enough, flip over using a spatula, or if you are talented enough, the flick of the wrist is all you need.
  4. Once flipped, add your saluted mushrooms and onion, diced tomato, and cheese.
  5. Close and slide onto plate and top with more cheese.

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