Breakfast for Lunch

I am always trying to come up with fun, simple recipes for Noah and his brothers when I have lessons with them. I try to give them all a wide variety of recipes too. This time, Noah and I prepared blueberry muffins Blueberry Muffins for Lexi and a Denver omelette. Once again, they were a big hit.

Last I week, I found out Noah celebrated his big 21st birthday just a few days before my birthday, so we celebrated a bit this time.

At first, when I told Noah what we we making, he seemed a bit disappointed. But when the omelette was done, he gobbled it up and thoroughly enjoyed it. Omelettes are good any time. They are not just for breakfast any more.

Denver Omelette

2 TBSP bell peppers – we used a combination of green, yellow and red, diced

2 TBSP onions, diced

1/4 cup ham, diced

3 eggs, lightly beaten

salt & pepper to taste

dash cayenne pepper

1 TBSP butter for cooking

shredded cheddar cheese, or cheese of your choice, optional

Get a medium sized skillet nice and hot, and add the butter then and all the vegetables. Cook for about 5-7 minutes, or until they are tender.

Add the eggs and immediately swirl around in the pan so the eggs cover the pan completely. Continue to do this as the eggs cook, making sure to carefully scrape down the edges with a spatula the whole time. Cook for an additional 5-7 minutes, or until the center is cooked.

Once again, loosen up the edges with a spatula and carefully start sliding the omelette onto a plate, folding it as you go. If you would like cheese in your omelette, add it at this point, before folding it over, and then top it again with cheese if you want. It is a delicious classic.

Omelettes are very versatile. Unless you are making a specific type of omelette, like this classic version, there are no rules. You can add whatever you like to them.

There are no rules when it comes to cooking. Eat what you like, when you like it. Be a rebel. Maybe that’s why I enjoy cooking so much. We all know I am a true rebel. 🙂

Stay safe and stay well Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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