
When stumped, I often declare "omelet night." The omelets can be whipped up in less than 30 minutes, the innards can be varied according to what's in the frig, and my husband's always happy with the results. I am too:).
4 eggs
grated cheese
chopped onions or scallions
3/4 cup chopped broccoli (or other veggies to taste)
4 slices bacon, chopped and fried crisp
Butter and/or olive oil for frying
Heat a little butter and olive oil in a ten-inch skillet. Saute the onions and broccoli (or other veggies) until almost soft. If using bacon, fry it until crisp in a second skillet, drain and set aside. Whip the eggs in a small bowl with a dash of water. Grate the cheese.
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When the omelet looks mostly cooked and the cheese melted, carefully flip one side over the other and cook a few minutes longer.
Serve with a cottage-oat biscuit or a cheddar cheese cornmeal scone and green salad.
And use the time you saved with an easy supper to read--maybe the latest Key West food critic mystery? TOPPED CHEF can be ordered wherever books are sold! And please "like" Lucy on Facebook and Follow her on Twitter.
That is exactly what I did last night (with leftovers from the 4th)! Great minds and all that.
ReplyDeleteHoorah for great minds Libby! enjoy the rest of the weekend...
DeleteBreakfast for supper is good!
ReplyDeleteI'm with you Elaine! I could even eat cereal for dinner once in a while...but I'd have to do that on my own:)
DeletePeople *love* breakfast for supper. I think it's because we're always in such a rush in the morning, but in the evening we can slow down and enjoy dinner. I love omelets, too. And they're a great way to use leftover cheeses and whatever else happens to be in the fridge.
ReplyDeleteI see an avocado on the plate. Did you read about the guy who eats 2-4 avocados a day? I like them, but . . .
~Krista
Love omelets! And am glad to be reminded of that fact. Thanks, Lucy and Roberta!
ReplyDeleteMJ