When I was little and spent the night at my Granny’s house, I would awaken to the smells of smoked sausage cooking and coffee. I would move at a snails pace to her large farmhouse table with matted hair, still in my pajamas and take my seat. Almost always she would serve us a hearty meal of grits, eggs, sausage and hot buttered toast as she detailed our day of adventure. Sometimes we’d clean out the junk house, take a trip to town or we’d spend the day picking blackberries, pecans, or corn but we always had a good time hanging out with her. She’s the reason I love Saturday mornings so much and the reason I eat so many vegetables too.
It doesn’t happen very often but I treasure the Saturday mornings when I can linger with a cup of coffee, read through a magazine and enjoy a leisurely breakfast. There’s nothing like starting your day off with a hearty meal surrounded by your friends or family. I could eat breakfast foods for all the meals and omelets are one of my favorites. Here are the ingredients you’ll need to start your day off right with an easy to make veggie and herb omelet:
In a small bowl whip together several eggs with a fork. Add salt and pepper if desired. After you’ve sliced the vegetables you want to use, coat your skillet with cooking spray or a bit of butter. Next pour the whipped eggs into a skillet and place on medium heat.
Then add the sliced vegetables and herbs into the egg mixture. Add cheese if desired. Cook for approximately 2 minutes or until the eggs begin to set at the bottom of the skillet.
Using a spatula carefully, fold over one side of your omelet. Cover with lid. Allow cheese to melt and your omelet to cook thoroughly another 2-3 minutes or until the egg is dry.
Depending on how many eggs you use this entire omelet process will take approximately 5-6 minutes as eggs cook quickly but you need to make sure they are cooked completely. Serve with side of hashbrowns or fresh fruit and enjoy.
I hope you guys have a happy weekend filled with rest and relaxation.