“When patterns are broken, new worlds emerge”
It’s a beautiful morning. The air is still crisp after last nights storms but the sun is shining, the rabbits are playing and the birds are singing. We were up a little early so I prepared myself a colorful omelet. My husband even complimented me on my presentation. (Smile) I think that was because we had watched ‘Chopped Junior’ last night and the terminology was still fresh in his mind. I know I have said this before but I am so impressed with these kids and their culinary navigation skills. In fact, last season on Kids Baking Championship there was a young girl from Graham, Texas who we were very excited to see win. She did an amazing job. Their parents must be very proud.
Here is the omelet I made this morning:
- 1 Egg
- 1 Tablespoon milk (I used half & half)
- 1/4 cup smoked provolone, shredded
- 1 Tablespoon green onion, chopped
- 1 Tablespoon roasted red pepper, chopped
- 1/4 avocado, sliced
- Salt and Pepper
- Spray small skillet with cooking spray
- Mix egg and milk together and pour into heated skillet
- Salt and pepper to taste
- On half of the omelet sprinkle shredded cheese
- Top with the green onion, roasted red pepper and avocado slices
- When the egg has set, use the spatula to fold the omelet in half
- Flip and remove from pan when browned on both sides.
Have a fabulous day!