Happy Sunday Everyone. Today is the 3rd Sunday of the month. For us, it means taking an early morning drive just up the highway to the town of Manteca. Manteca is an outermost bedroom community of the San Francisco Bay area.
Each Third Sunday of the month, Manteca hosts a flea market in the parking lot of a nearly abandoned shopping mall. It’s strange to see such a big, beautiful mall sit nearly empty. I really don’t know why, all I know is it looks like a ghost town shopping center.
That’s okay, we aren’t mall shoppers anyway. Hubby and I are big fans of Antique Flea Markets – especially those held outside. It’s a nice way to get some fresh air, walk about and with just a bit of luck, find something unique. Like a nutcracker that can be displayed on our wine table or a new tea cup to add to the growing collections.
We aren’t looking for things of value as in true collectables. We are drawn to things that are different, unusual or one-of-a-kind. Just before Christmas, we scored with the most adorable holiday bear, a collection of carved Santas and a stuffed Santa to add to my every growing collection. Are they priceless? Yes – to me.
I love unhurried Sundays. After a few hours of walking about, nothing is better than to come home and make something special for breakfast. We are all big fans of Omelettes. There’s something special about Omelettes on a Sunday morning. Omelettes, fresh orange juice, coffee and toast. Sounds like a perfect Sunday to me.
Easy Denver Omelette
1 Orange Bell Pepper
1/4 Red Onions
1 cup Diced Ham
Stem, core and remove seeds from bell pepper. Dice pepper, set aside. Cut a wedge from red onion, peel and dice. Set aside. Dice ham, set aside.
In a skillet over medium heat, sauté diced pepper and onions until just tender. Add ham, heat through. Keep warm until ready to use.
1 pat Butter
Salt to taste
Black Pepper to taste
Shredded Cheddar Cheese, optional
In a bowl, whisk eggs well until just beginning to foam.
Melt a little butter in a small sauté pan or omelette pan over medium. Swirl pan to coat lightly with butter.
Pour eggs into the skillet, swirl to spread eggs evenly over the bottom of the skillet. Season with a little salt and pepper.
Remove pan from heat. Let eggs cook in the residual from the pan until just beginning to set.
Return to low heat, shaking the pan frequently to prevent sticking while the eggs continue to cook. Use a rubber spatula to push cooked eggs toward the center, tilting the pan so uncooked eggs fill in the pan again. Continue until omelette is nearly completely set.
Remove from heat. Spread filling out on one side. If desired, top with cheese. Fold unfilled half over filled half.
Slide onto individual warm plates. Serve with buttered toast and enjoy.