Breakfast of Champions

This morning, like any other Sunday morning, breakfast was served by my wonderful hubby :) . His omelets are so delicious that I decided to feature one on the blog.

Ingredients (for one omelet):

three organic eggs
three thin slices of low-sodium black forest ham cut into small pieces
two medium portobello mushrooms, finely chopped
one slice of red onion, finely chopped
one baby pepper, finely chopped
handful of three-blend shredded cheese

The key is to chop the veggies and ham into very small pieces, that way they won’t take over the flavor of the eggs, and you will get a a nice portion of each ingredient with every bite and your omelet wont turn soggy.

1. Heat a teaspoon of olive oil on a medium skillet.
2. Throw all of the ingredients except for the cheese and eggs on the skillet and cook on low heat until peppers and mushrooms become soft.

3. While the veggies and ham are heating up, whisk up the eggs in a bowl with a pinch of salt and pepper.
4. Mix in the cheese with the egg mixture until well combined.
5. Once the veggies and ham are ready, mix them in with the eggs.

6. Coat a large skillet with a cooking spray and let it heat up a little on a medium heat setting.
7. Pour the egg mixture on the skillet and lower the heat.

8. Let it cook on low heat until the bottom becomes solid and until “there is very little jiggle on top” (exact words hubby used to describe the process).

9. Gently fold the omelet over and continue to cook for another minute.
10. Flip the omelet on other side and let cook for another minute and serve. We like to top ours with some chopped chives and serve them with fresh ciabatta bread and mini kumato tomato.

We also tried these nitrate free chicken sausages and I have to say that they were pretty tasty. I usually don’t eat meat, but I do crave it once in a while, which usually happens during a weekend :) . All we did was cut the sausage in half and grill it on a grilling pan with a little bit of cooking spray.

Happy Sunday everyone!