Throwback Thursday Recipe: Omelet

Delicious Omelet

Throwback Thursday and again I am going back to my teen years. I moved out at the ripe age of 16 with little skills in the household other than raising a baby. (My sister is 11 years younger and mom worked nights) Dad (a germ-phobic) cooked dinner and I raised the baby. So at 16 I had little kitchen skills.
The first thing I learned to make was an omelet. Eggs were cheap and healthy. Plus I could also make cakes, pancakes, and more with them. I remember making the first few ones in my little tiny efficiency apartment. The stove looked into the neighbor’s bedroom window. I messed up so many of them and just had scrambled eggs that day.
As a child I loved to get omelet at the restaurant that my mom worked at. I loved the one filled with everything. Bell peppers were one of my favorite foods as a kid and that omelet come filled with them. Today I still enjoy an omelet for breakfast but I no longer get to eat the bell peppers. I have adopted an allergy to peppers. That’s the great thing about an omelet, you can stuff just about anything in them and they are tasty!

Me at 17

Me at 17

Omelet

 

Omelet

 

Delicious Omelete

Ingredients:
2 tablespoons oil (I save my bacon grease and use it to cook my eggs)
4 eggs
Fillings of choice: (these are my choices)
Few slices of turkey
Small handful of kale (spinach is great)
Sprinkling of shredded cheese

Directions:
Heat oil in a fry pan until it ripples

heating oil

heating oil

Scramble the eggs in a bowl

scramble the eggs

scramble the eggs

Pour in the fry pan and cook until it starts to set (gets firm on the bottom a little) the pick up the pan and swirl the edge to spread the egg to the edge of the pan.

swirling the eggs to coat edges

swirling the eggs to coat edges

Return to the burner and continue to cook and swirl the pan until the eggs are all set. (nothing wiggling)

cooked and not wiggly

cooked and not wiggly

Now add the veggies to one half

Kale on half

Kale on half

Next is the meat

Turkey on top of kale

Turkey on top of kale

Now the cheese

top with some cheese

top with some cheese

Fold the other half over the fillings. Slid it out of the pan serve and eat!

Omelet!

Omelet!

 

Omelet

delicious omelete
 
Ingredients
  • 2 tablespoons oil (I save my bacon grease and use it to cook my eggs)
  • 4 eggs
  • Fillings of choice: (these are my choices)
  • Few slices of turkey
  • Small handful of kale (spinach is great)
  • Sprinkling of shredded cheese
Instructions
  1. Heat oil in a fry pan until it ripples
  2. Scramble the eggs in a bowl
  3. Pour in the fry pan and cook until it starts to set (gets firm on the bottom a little) the pick up the pan and swirl the edge to spread the egg to the edge of the pan.
  4. Return to the burner and continue to cook and swirl the pan until the eggs are all set. (nothing wiggling)
  5. Now add the veggies to one half, Next is the meat, and Now the cheese
  6. Fold the other half over the fillings. Slid it out of the pan serve and eat!

 

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