The Weekly Omelette

Lucky Omelette

• 3 eggs
• bacon
• breakfast sausage (1, sliced in half lengthwise, then diced)
• tomato
• potato, shredded (about 1/8 cup)
• cheddar
• mushrooms

Mmmmkay, so this omelette is “supposed” to be a take on an Irish breakfast.  I’m not Irish, so I’m just going on what I found through my web lurking.  I had no idea what black and white pudding was, so didn’t include it.  Cook the bacon, sausage, mushrooms, tomato and potatoes.  Then layer that in your omelette and top with cheese.

Sam I Am Omelette

• 3 eggs
• gouda, 3-4 slices (PC)
• green onion, chopped
• basil pesto (I used Classico)
• ham - any kind, diced or sliced

This is my Dr. Seuss inspired omelette.  Green eggs and ham.  Mix up the green onions with the eggs.  Once the eggs have set, layer on your ham and then spread a little pesto on top.  Place the gouda and then fold your omelette and let it cook until the cheese is all gooey and bubbly!  Yummm.

Piggy Omelette

• 3 eggs
• small handful diced ham
• 1 tsp mustard (I used PC “Sweet with Heat” but you can use whatever..)
• 1/4 tsp sage
• swiss cheese

The piggy omelette is pretty basic.  Ham and cheese with a couple little extras.  Crack your eggs and mix them up with the mustard and sage.  Once they start to set, add your ham and cheese and let the swiss just do its thing.  Melt, melt, melt.  Enjoy!

The In-Law Omelette.

• 3 eggs
• cheddar cheese (I used pre-shredded, sharp - how lazy am I?)
• 1/4 small onion diced
• 1/2 small potato, diced into small cubes
• 1 strip (or more) bacon, cooked the way you like

So, as indicated by the name of this omelette, I made it for my in-laws.  It’s not always easy cooking for in-laws.  I thought, what do they like to eat? Bacon. Check. Potatoes. Check. Cheese. Definite check.  So I fried up the potatoes and onion to make a breakfast potato-ish mix, cooked the bacon (in the convection oven at 400F for 25 minutes.. crispy AND way easier to clean than the frying pan).  Once it was all cooked, I started the eggs and then threw everything in the middle.  Ya, ya, it’s basically a diner breakfast special, just sandwiched in eggs.

Napoleon Omelette

• 3 eggs
• 1/2 small red onion, sliced (you could use the whole one, if you’re into onions)
• 1/2 clove garlic, chopped
• 1/2 tsp sugar (the onions were pretty sweet, so less if you prefer)
• gruyere, shredded (about 1-2 heaping handfuls)
• baguette
• pate

So this omelette is pretty basic.  I was going for a “french onion” style which means you gotta sauté those onions until they’re nice and caramelized.  15 minutes, on medium heat, add the sugar and do another 5 minutes, then throw in the garlic and cookfor 10 more minutes.  I upped the heat just for the last few minutes to get them gooey caramelized.  Once the onions are cooked, start the eggs.  Add the onion mixture, and then plop on the cheese.  If you want to get really fancy, you could try to put your omelette under the broiler to make the cheese bubbly.. like true french onion soup.  Bon Appetit!

Pizza-melette

• 3 eggs
• pepperoni slices
• 1/4 cup chopped red onion
• lots of mozzarella and a little cheddar
• 1 tbsp pizza sauce

In this particular experience, I tried to use a bigger pan (not exactly a solution to achieving the perfect omelette!)  Pour the eggs into the pan, or on your griddle if you’re so lucky to have one, let them cook slightly, then lay in the pepperoni, onions and cheese.  Let the  cheese melt a bit and the pepperoni cook.  Fold the eggs over, to create that omelette look and then goop on the pizza sauce.  Delish, pizzamelette.