How is it already Friday? Today I have a small confession for you: I struggle cooking meat. I like eating meat. I appreciate a good burger or a well seasoned steak tip, but in the entirety of our marriage (or my life for that matter), I’ve cooked chicken and salmon. The result is that omelets are not just a great brunch option, they are also a good protein option any time of day.
For a quick breakfast or an easy lunch, I spend a little time at the beginning of the week prepping a few things so I can throw the whole omelet together in minutes. If you chop and fry the onion and potatoes ahead of time (and don’t skimp on the potatoes, these are my favorite part), the rest will take three minutes, top.
What You’ll Need:
- 1 small potato
- 1/2 red pepper
- 1 small onion
- 1 small handful baby spinach
- Pepperjack cheese, shredded
- Cheddar cheese, shredded
- Olive oil for sauteeing
What You’ll Do:
- Skin and chop the potato. Chop the onion and red pepper. Saute potato, pepper, and onion until cooked. (here you can choose to refrigerate and use throughout the week)
- Whisk eggs, spinach, saute mixture, and cheese together and cook.
- Sprinkle with additional cheese and serve (with kechup if desired).
And now this is where you come in: What are your favorite omelet ingredients? What do I just need to try?