Making an omelette out of the following...

It's been a loooong time since I've made an omelette. I got into a groove with them a few years back. For about two weeks now I've been intending to have one for breakfast but keep putting it off.

I had my mom save some mushrooms back. Unfortunately there's no greenery besides lettuce on hand.

Do have:
  • mushrooms
  • tomatoes
  • red onions, but I'm not a big fan unless in trace amounts
  • potatoes (raw right now, *hoping to not need to put a lot of effort into this).
  • cheddar cheese.
  • cucumbers
  • apricots...intrigued with the thought of using them and willing to experiment
  • grapes...thinking this is a huge stretch
  • bacon, no doubt going to use it
There's more food in the house but this is the only stuff coming to my mind that's potentially feasible.
“It was only a sunny smile and little it cost in the giving but like morning light it scattered the night and made the day worth living.” - F. Scott Fitzgerald

3B ■ Medium/Course ■ High Porosity
I love cherry tomatoes, feta, spinach and ham in my omelettes

I would use the mushrooms, tomatoes, potatoes and bacon (and spinach if you have it) and make a frittata - which is the same as an omelette but instead of flipping it over you sprinkle cheese on it and put it under the grill for a few mins.

The apricots intrigued me and I found this recipe:
http://www.quickfreerecipes.com/quic...ette-recipe-2/
it would be very interesting to try!
I love cherry tomatoes, feta, spinach and ham in my omelettes

I would use the mushrooms, tomatoes, potatoes and bacon (and spinach if you have it) and make a frittata - which is the same as an omelette but instead of flipping it over you sprinkle cheese on it and put it under the grill for a few mins.

The apricots intrigued me and I found this recipe:
http://www.quickfreerecipes.com/quic...ette-recipe-2/
it would be very interesting to try!
Originally Posted by _jonquil_
The one you love sounds delicious.

I'll probably use the mushrooms, cheese, tomatoes and bacon...and then put a bit of apricot (credit to backyard tree) in there. Maybe just in a section first to spot test it. If it was sans apricot I might go ahead and allot time to prep the potatoes.

Spinach would be great but I don't have any on hand.

I'll have to try that recipe completely how it is too, thanks for the link!!
“It was only a sunny smile and little it cost in the giving but like morning light it scattered the night and made the day worth living.” - F. Scott Fitzgerald

3B ■ Medium/Course ■ High Porosity
There are sweet omelettes too. They're sometimes souffled, in that the whites get separated from the yolks, but there are regular ones as well.
So my family really doubted how putting apricots in with it would come out. I got a few 'naaah's from people.

It was one of the best things I've ever made for breakfast I thought it would probably at least pass...wouldn't be awful, but I didn't expect that it would actually taste very good. I shared some with my dad who was the most vocal skeptic on the apricot note, and he liked it a lot.

I used a little olive oil on the skillet and in the egg batter. Also used a bit of Louisiana hot sauce, salt and pepper in the batter. I basically had a big handful worth of filler - chopped tomato, chopped apricot, mushrooms, and large bacon bits (2 pieces worth). I shredded cheddar cheese over the whole thing while it cooked, and dotted the non-filled half with more bacon bits.

While trying to fold it in half on the skillet, only a third came over, so it wound up being folded like a burrito, but not for the worse.

It was the highlight of my day.

I'd make it as it was again but am looking forward to getting some greenery- definitely spinach, and some kale to go with other ingredient combos.
“It was only a sunny smile and little it cost in the giving but like morning light it scattered the night and made the day worth living.” - F. Scott Fitzgerald

3B ■ Medium/Course ■ High Porosity

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