Omelets

omelet

My brother, Dan, introduced me to the weekend brunch at Little America. The kind of feast you only dream about. A stately ballroom, fancy silverware, the maestro in his tuxedo playing the grand piano, ice sculptures, people containing their drool (after all, it is a really nice place) . . . and the largest selection of magnificent food you’ve ever seen. There is a meat carver on hand, for all your meat needs. A dessert table. Shrimp. A crepe station. An omelet station. It was here that I learned about one-egg omelets. I watched closely as the chef in the tall white hat and the official white coat created the best egg creation on the planet. Thank you Dan! Here’s what I learned:

 

eggs

green pepper, chopped fine

ham, chopped

bacon, crumbled

sweet onions, chopped

olives, chopped

tomatoes, chopped

salt and pepper to taste

cheddar cheese, grated fine

 

Preheat small skillet over medium/low heat. Lightly butter pan. Crack one egg in small bowl. Whisk. Add your choice of ingredients (green pepper, ham, bacon, onions, olives, and/or tomatoes) to the beaten egg. Salt and pepper to taste. Pour into hot skillet and cook for 5 minutes. Flip. Top omelet with cheese. Cook another 2-3 minutes. Fold in half and serve.

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