Having a HUGE Saturday morning breakfast is a tradition in our family. It is usually the only day of the week that we don’t have to rush out the door, and so we spend it cooking a big breakfast and being lazy before getting our day going. One of our favorite meals is these filling omelets, which we customize for everybody. I’ll give you the step-by-step instructions, and you can choose your own veggies and meats.
You’re gonna need some eggs. We do either one or two eggs for each omelets. We got glutinous once and thought we could eat a three-egg omelets. Wrong. We always add onions, green bell peppers, mushrooms, cheese, and chopped Conecuh sausage. You can also use crumbled sausage or bacon. Cook your meat beforehand. Do not add it raw!!!We sometimes add green chilies as well to give it a little kick. Whatever you like.
I find that it is easiest to cook omelets in an electric skillet. My mom had one of these when we were growing up, and I love the one I “inherited” from Jonathan’s grandmother. I use it for lots of other things as well, but it works out perfectly for the omelets. I spray it with cooking spray and then throw in my veggies. I let them saute for a couple of minutes.
After the veggies have been in the pan for a few minutes, add the meat. We love to use Conecuh smoked sausage for omelets, but we have also used regular sausage. We, and by “we” I mean Jonathan, dices it very finely and cooks it in an iron skillet on the stove. Once, it’s done cooking it is ready to be added to the veggies in the electric skillet. Allow it to cook for just long enough to flavor the veggies with the grease from the sausage a little.
Find a little braided-hair, pajama-clad, smiley eight year old to give it a stir.
This step is very important. You have to gather the veggie/meat mixture to the center of the pan. Make it a single layer – not too thick. You want the eggs to pour over it and fill in the cracks and crevices. If everything is too spread out, you will have bits and pieces that won’t be in the omelets. Those bits and pieces have been looking forward to being in this omelets, so don’t leave them out. They’ll be like the Israelites who walked and walked, but never got to enter the Promised Land. You don’t want that. Let them go to Canaan!!!
Now you’re ready for the eggs. Scramble your eggs very well in a measuring cup. This makes them easier to control when pouring them over the mixture. You don’t want out of control egg pourage. Pour the eggs over the mixture in a thin layer, covering all of the mixture with eggs. If necessary, pick up the skillet and tilt it to get the eggs to run in the right direction.
Next we’ll throw a little cheese on top and put the lid on to let it cook. Cooking them covered allows the eggs to cook more evenly instead of being too runny on the top. It also allows the cheese to melt evenly, making the omelets ooey gooey in all the right ways.
When the cheese is melted and the eggs are completely cooked, you are ready to flip it in half. You have to get the flip just right. This is a very important step. If the flip is off center, even just a little bit, the whole omelets experience is off.
Serve it up while it’s still piping hot with a side of cheese grits and a fluffy biscuit.
And of course, breakfast isn’t complete without and icy, cold one of these…
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