Breakfast Omelette and Orange Juice

Welcome to a beautiful Sunday Morning. Today is National Fresh Squeezed Juice Day. Wow, that leaves things wide open, doesn’t it? It doesn’t matter the kind of juice, so long as it’s fresh squeezed.

Have you seen those cartons of OJ in the refrigerator section of the supermarkets that say “Fresh Squeezed”? Would that count? And if you think about it, all real juice is fresh squeezed at some point. Even the concentrated juice started out as fresh squeezed that has gone through some sort of process.

Here’s another thought – if I pick oranges last week, squeeze it midway through the week and then served it on Sunday, is it still fresh squeezed? Or is fresh squeezed from the tree to the glass in one fell sweep? I guess what I’m saying is are there rules here?

Just as one cannot live by bread alone, breakfast cannot be juice alone. Okay, maybe if your are on some kind of a juice kick, I suppose that would be fine. However; if I were to put out glasses of juice and say Bon Appetit to my guys, there might be a riot. Or at the very least some explaining to do. Don’t worry, guys – there’s more than just juice here. How bout Omelettes?

Breakfast Sausage Omelette
1 Shallot, minced
1/2 lb Breakfast Sausage
6 Eggs, whipped
Cooking Spray as needed
Salt to taste
Black Pepper to taste
1/2 cup Monterey Jack Cheese, shredded

Trim root end and tip from shallot. Peel, thinly slice then mince onion and set aside.

Heat skillet over medium to medium high heat. Add a little bacon drippings to the pan.

Add minced shallots to the skillet. Crumble sausage, add to the pan. Cook, breaking apart into small pieces, until sausage is no longer pink. Keep warm until ready to use.

Place 2 eggs into a blender, whip until frothy. Set aside. Heat an omelette pan over low heat, spray pan with cooking spray.

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.

Spread a quarter of the filling over half of the omelette. If using, spread a third 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.

Serve with potatoes for a simple yet satisfying breakfast.

Don’t forget the Orange Juice. After all, today is National Fresh Squeeze Juice Day. So break out those fancy glasses and make it an event to remember! Cheers!

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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