I made you breakfast!
And this one is a fancy one!
Omelets!! Are they not one of the most gourmet breakfast items? So gracefully flipped, so perfectly puffed, completely oozey and goozey with cheese.
When I was little my dad used to make each of us an omelet for breakfast on Saturdays. They were cheese omelets. Lots of cheese. Served with bacon and Pillsbury biscuits. A huge glass of milk. Throw in a morning of Chip ‘n’ Dale Rescue Rangers, Pinky and the Brain, and Goof Troop cartoons and you have your self a rockin’ weekend.
At least that is for someone who was growing up in the ‘90s.
Did you know that if you grew up in the ‘90s you’re old. Like Dinosaur old.
…this is all according to my nephew who was born in 2003. He asked me when I was born and after I told him he said, “whoa you we’re born in the 1900’s! That’s so OLD.”
Awesome. Totally what I wanted to hear. I suddenly felt like I was older than Abraham Lincoln.
I think I need to swap the glass of milk for a big huge shot of alcohol.
The scary thing about kids though is even though they say the craziest things, they’re always speaking the truth.
I guess I’m not that little girl any more whose totally obsessed with My Little Pet Shops and those overly fuzzy stuffed white dogs that came with scissors so you could cut the dogs hair.
I practically shaved my white dog. There was hair everywhere. My dad freaked. I wasn’t allowed to cut anymore dog hair.
Funny how food can take you on a trip down memory lane.
…and yes my toast is dry. I like to stack a piece of bacon on the toast and a chunk of omelet on top of that. Makes for the perfect bite.
Cheesy Prosciutto Omelet
Makes a single omelet
1 teaspoon olive oil
2 mushrooms, sliced
1/4 red onion, sliced
Splash of coconut milk
4 slices of sharp cheddar cheese
2 slices of prosciutto
Heat olive oil in a small skillet over medium heat, add mushroom slices and red onions. Cook until onions are translucent, about 2-3 minutes. Remove veggies from pan setting aside on a separate plate, and return pan to heat. Spray with cooking spray.
Crack eggs in to a small bowl, and a splash of milk, whisk until just combined, you don’t want to over whisk the eggs. Pour eggs in to the center of the pan and tilt the pan around I a circle so that the eggs spread evenly. Lets the eggs cook like this for a minute or two.
Add the veggies to one half of the omelet, topping the veggies with the prosciutto slices, then add the cheese to the other half. Let the omelet cook like this for another 3 minutes or until the bottom of the eggs are just getting a light brown.
With a spatula fold the cheese half of the omelet over the top of the veggie/prosciutto half. Let cook for a few more minutes making sure the eggs are fully cooked. Plate up your omelet and enjoy!