Puffy Breakfast Omelet
Saute (in butter, of course) several tablespoons of onion and green pepper, or veggies of choice. I found more peppers in my garden yesterday, so I used lots...
Separate the yolks and whites of four eggs (homegrown are best!)...
Beat egg whites until stiff. Add 2 tbsp mayonnaise, 3 tbsp water, 1/2 tsp salt to the egg yolks and mix well. Fold the egg white and yolk mixture together. Pour over sauteed veggies in pan and cook over low heat, uncovered, for five minutes.
Cover the pan and cook for five minutes longer, or until set. Sprinkle with 3/4 cup shredded cheese, and seasonings of choice. I used some of the oregano and basil that I grew and dried this summer...
Score the omelet in the middle, fold in half and serve...
Enjoy!
Hopefully you weren't too bored, but your mouth is watering instead! We don't always take the time to have a leisurely breakfast, but it sure tasted good this morning.
Now it's time to get back to work. The kids are back in school after a long holiday weekend, and there's lots of catching up to do.
