LUCY BURDETTE: I know I can't be the only one who panics once in a while about the question: What's for supper? I can remember one bit of advice my father got years ago when he was a recent widower--always start by putting a potato in the oven, then you'll figure out the rest of it. Hmmmm...not that helpful!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:).
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.
When the veggies are soft, add another tablespoon of oil or butter. Pour the eggs into the skillet on top of the cooked vegetables. Cook on medium-low for a few minutes until it begins to look set around the edges. Sprinkle the cheese (and Bacon, if using) over half the omelet. Tip the pan to let the eggs run off to the sides and cook a little more..
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.
