Savory Sunday Omelet


Susi just loves it when there is an omelet cooking as she comes downstairs on Sunday morning, and since I usually get up first, I’m happy to oblige my sweetie with this treat. This morning I also made caramelized onions (see next post), so those went in too.

Sunday Omelet for Two:
1/2 PKG of organic baby Bella mushrooms, sliced
3 oz (half PKG) Canadian bacon. You can use real bacon, or ham. Diced.
1/2 avocado, diced
3 oz shredded smoked Gouda cheese
2-3 tbsp caramelized onions (see my recipe tomorrow)
4 eggs
1/4 cup egg whites
Splash of milk
Salt & pepper
2 tbsp olive oil

1 tbsp butter

Heat pan, add olive oil and butter, sauté mushrooms, 2-3 minutes. Add ham or cooked bacon, toss to warm. Add caramelized onions. Whip eggs, egg whites and splash of milk with fork or whisk until frothy.


Add avocado to pan and toss. Immediately add egg mixture. Pan should now be at medium low.

As eggs begin to set, lightly lift edges to allow liquid on top to slide below. This process should take only a minute or two.


When liquid is just about gone, slide omelet out onto plate, and carefully flip over into pan.

Add shredded cheese to half, and fold over.


I slide the omelet out onto plate one more time, and turn the folded omelet over again, allowing the fold edge to rest (verticallly) in the pan to get that edge done, before letting the undone side down to the pan. Total cook time from original flip no more than 3-4 minutes. If you whipped the Eggs right, let the gooey eggs slide under, etc, your omelet should be about 2″ thick.

Cut in half and serve with your favorite side (today a whole wheat bagel).


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