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Guest Friday Feast: Omelets

July 30, 2010
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I’m sorry to keep you in suspense about this week’s mysterious occurence! Let’s just put it this way: I’ll have more to tell you on Tuesday after the court date! Justice? I think I hear you……

So, I have really loved having JD as our guest Friday Feast cook, and we’re wrapping up the month of July with a special breakfast delicacy that is new to the Stuart household: omelets.

When our friend Jon came to visit a few weeks back, he made all of us omelets. Oh were they great, and I could tell JD was watching him closely. For our anniversary breakfast, JD whipped up a couple of omelets for an amazing start to the day and I wanted to document what he did here. (We have since made them again for when our friends Joseph, Heidi and little Tate visited.) They are a big hit and so easy!

Omelets

Ingredients

2 1/2 eggs (per person)

chorizo

mushrooms

minced garlic

tomatoes

white onions

EVOO

chunk cheese of your choice

3 different skillets, one of which is an omelet pan

  • Chop everything ahead of time… the onion, the mushrooms, the tomatoes, and even the cheese. (You’ll thank me later.)
  • Cook the chorizo in a separate pan and set aside.
  • In the second pan, heat up some EVOO and add garlic, tomatoes, onions and mushrooms to saute.

  • In the omelet pan, pour whisked eggs over greased warmed skillet. As the edges start to harden, pull them toward the middle with a spatula to let some of the runny egg meet the pan heat.
  • At this point, put the chunk cheese on top of the sautéed vegetables and let it melt.
  • Add chorizo to only one half of the egg and top it with the vegetables and cheese mix. Turn the other half of the egg on top of the insides and let it sit for a few seconds.
  • Slide onto the plate and serve.

So good and so filling. JD did a great job with them.

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