I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Thursday, February 17, 2011


I love a nice fluffy omelet. It's so versatile. You can pretty much put in what you like.

(serves 2)

*2 slices bacon, cooked & crumbled
*1/8 cup green pepper, chopped very fine (optional)
*1/8 cup red pepper, chopped very fine (optional)
*1/8 cup mushrooms chopped very fine (optional)
*1 teaspoon butter
*3-4 large eggs
*1/8 teaspoon baking powder
*1 tablespoon mayonnaise
*2 tablespoons whole milk
*salt & pepper to taste
*2 tablespoons butter
*1/4 cup monterey jack cheese, shredded
*salt & pepper to taste

~Sauté green peppers, red peppers & mushrooms in a 8-inch skillet.
~Remove veggies from pan and place on paper towel to soak up any grease off veggies.
~In a small bowl, whisk together eggs, baking powder, mayonnaise, milk, salt & pepper until frothy.
~Add veggies & crumbled bacon to egg mixture.
~Heat the 8-inch skillet over medium heat.
~Add the butter and swirl to coat the bottom and sides of pan.
~Pour the whisked eggs into the skillet.
~Let eggs set slightly.
~Push eggs from edge towards the center of pan.
~Tilt pan to let egg fill the spaces.
~Continue doing this until omelet is set, about 1-2 minutes.
~Sprinkle with shredded cheese in the center of the omelet.
~Gently fold the omelet in half over the cheese.
~Tilt skillet to slide the omelet onto a plate.

-cooked zucchini
-cooked yellow squash
-chopped ham
-sauté onions
-use egg whites only

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