Almost every Sunday, we have a fancy breakfast with music and a decorated table. Most of the time, I make my omelet.Serving for 2
CHOP:
5 mushrooms
1 onion
2-3 cloves of garlic
1 small zucchini
1 red or yellow bell pepper (either 1/2 or whole)
(non-organic bell peppers have 49 different pesticides)
three eggs
1 cup/250 ml of grated Cheddar or jalapeno cheese
1/4 cup/1 ml of milk
marjoram and parsley to taste
1 Tbps./15 ml butter
Sauté in a pan, butter, mushrooms, onion, garlic, zucchini, & bell pepper. Mix in a bowl using a folk: eggs, grated cheese, milk, marjoram , and parsley. Add the sauté ingredients into the bowl, mix, and pour equal amounts into a 2-sided sprayed omelet pan. Cook between low and medium heat on the burner until done. Close the two halves and cook a few more minutes. If you are using a one-sided omelet pan, cook until done and fold in half.
Options: top with slices of tomatoes or Indonesian sambol.
Serve with Oma's Potatoes, coffee latté, and juice
