Good Morning Breakfast Omelette

Did you all have a good Mother’s Day? I hope so. Here it is, Monday Morning. Some of us are staggering out the door to brave a new work week. Some are staggering into our Work From Home corner. And others are embracing yet another Glorious Day from God.

I know I’ve mentioned this before, but my favorite meal of the day is Breakfast. And my favorite time of the day is that transition between the darkness and the light. It’s still quiet, as the world hasn’t fully awakened yet, except for the birds that sing to greet the dawn. That’s when I make a cup of coffee and sit on the back patio, sipping and waiting. When it’s light enough, my day begins with watering the herbs, and then the garden. How great are your mornings? Now that I’m retired with grandkids that are grown, there’s a part of me that misses the chaos of mornings that once were. You know, getting the kids off to school and yourself off to work. That rush of getting out the door. Now every morning is Sunday. Peaceful. Yet not like Sundays, because my mornings give way to days that are also my own.

Now that I’m retired, it’s amazing the things that bring me joy. Some make sense, like watering my herbs and vegetables.

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Some are strangely satisfying, like making sandwiches for my guys before sending them off for the day.

Still, the best mornings are those that we get to sit down to breakfast together. I think the reason breakfast is the most important meal of the day really isn’t so much about eating as it is feeling connected to those we love before facing the world outside.

Breakfast Meat Omelette
1 Shallot
4 slices Bacon
4 White Mushrooms
3/4 lb Ground sausage
1 Dozen Eggs, 3 Eggs per omelet, whipped
4 tablespoons butter, 1 per omelet
Salt to taste
Fresh Pepper to taste
1 cup Cheddar Cheese, shredded

Trim root end and tip from shallot. Peel, thinly slice then mince onion and set aside. Stack bacon, cut into thirds lengthwise, then dice into pieces and set aside. Clean mushrooms, trim stems, then slice and set aside.

Fry up bacon in a small skillet over medium heat until fats just begin to render and bacon browns. Add minced shallots to the skillet. Crumble sausage, add to the pan. Cook, breaking apart into small pieces, until sausage is no longer pink.

Add mushrooms, cook over medium heat for 2 or 3 minutes longer, stirring as everything browns together. Keep filling warm until ready to use.

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Place 3 eggs into a blender, whip until frothy. Heat an Omelette pan over low heat, butter pan. Swirl pan to spread butter as it melts.

Pour whipped eggs into the pan, swirl to spread out evenly. Season with salt and pepper. Cook, shaking the pan, while the egg sets. Push cooked egg toward the center, letting the uncooked egg run below. Continue to swirl, push and cook until egg has completely set. If bottom is beginning to brown, remove from heat and allow residual heat continue to cook the egg.

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Spread a quarter of the filling over half of the Omelette. Spread a quarter of the cheese over the filling. Fold unfilled end over filled end of Omelette. Slide out onto a plate or platter. Keep in a warm oven until ready to serve.

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Great with breakfast potatoes, fresh coffee and warm toast.

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