This morning I made omelets for breakfast. Bethany’s response was typical. She took one look at hers and turned up her nose. Not acceptable. Hmmm.  I could have predicted her response. I hear it from her often. My response was to tell her that she would have to go hungry. (I knew she wasn’t that hungry – she’d already eaten oatmeal earlier.) I have to hold myself back from being frustrated with her.

Internally I fight a battle with myself – on the one hand, I’m frustrated that she won’t eat what I fix; on the other, I’m secretly happy because if she continues this way, she will never be fat.

Last night Mark and I watched Shaq’s Big Challenge…how does this happen? Thank goodness for Shaq. I find myself liking him a lot. He seems like a really nice guy who really cares.

As I was making my omelet I was thinking back to my late teens and early twenties when I was a vegetarian. During those years the very smell of eggs and/or bacon made me feel sick. My parents used to make a full breakfast of eggs, bacon, grits, and toast on Saturday mornings…the smell of it was so horrible to me that I often fled the house and went for long bike rides. I couldn’t stand it and I’m ashamed to say, I complained loudly about it.

I’ve never told Bethany about my “dislike” for eggs. I eat them now. She doesn’t know that once they made me gag. But, because of this, it is hard for me to make her eat eggs…especially when I still don’t like them very much myself. Maybe it’s payback for the grief I gave my parents…

Here is the recipe for the omelet I made – it is actually very yummy and hubby approved. He likes eggs.

Easy Omelet

2 eggs mixed with a little water –approx. 2 tablespoons

Sliced veggies – I used zucchini, tomato, and mushrooms (what I had on hand)

A few slices of cooked turkey bacon – crumbled/broken into small pieces

Sprinkle of cheese – I used a mixture of Monterey Jack and Cheddar - but you can use your favorite

Salt and pepper to taste                                        

Lightly coat a medium sized skillet with cooking spray. Heat skillet on medium high until hot, then add sliced veggies. Sauté the veggies until tender-crisp. Meanwhile, mix eggs and water until completely blended. Sprinkle in a little salt and pepper to taste. When veggies are done transfer them to a plate and set aside. Pour the egg mixture into the skillet and allow to set/cook. As the mixture sets tilt the skillet to move the uncooked egg to the edge of the pan.  Gently lift the edge of the omelet and allow the uncooked egg to flow underneath. When the top of the omelet is set add veggies and cheese to one half of the omelet. Gently fold the omelet in half. Be careful not to overload the omelet or the egg will break. Continue to cook for a minute or two to allow the cheese to melt. Then transfer to a plate and enjoy.

A few notes:

This is very easy to make and not as time consuming as it sounds.

Sometimes I sprinkle cheese and/or additional veggies on top of the finished omelet to make it pretty…for the kids I omit the veggies and make cheese and bacon omelets or just cheese omelets.

Any favorite ingredients can be used for filling.

This recipe serves one. I personally like to crack the eggs for each omelet separately because I think the omelet turns out better this way, but you could easily estimate however many eggs you need for each person and make a large batch of the egg mixture.

This was not my parent’s omelet. The omelet they made was thick and never had veggies. The first time I had an omelet like this was at a restaurant. This omelet is thin and light and healthy. And usually well received by children. My other two children like it a lot. But then they like eggs.

blessings,

dani

“What has been is what will be, and what has been done is what will be done, and there is nothing new under the sun.” –Ecclesiastes 1:9