Hello Three-Meat Mushroom Omelette

Good morning and welcome to the 5th Sunday of the Easter Season 2023. Has the Lord blessed you today? If you are awake, the answer is yes. If you have a roof over your head, someone who loves you for you and can put food on the table – you have been quadruple blessed.

I know that everyone reading this has been blessed at least twice. You saw a new day and you are loved. For God has loved you since before time began. His love is unconditional – although not always approvingly. There is a difference between withholding love until certain conditions are met and loving someone although not always approving of their choices. As parents, most of us can relate. We love our children even when they don’t clean their rooms or bring home straight As or whatever else we might want for them.

That’s about it for my Kingdom Come rant for the day. Life is so beautiful, if only we choose to see the little things as beautiful. Even a weed growing up out of a rock is an amazing thing to behold.

So, do you have any big plans for this beautiful day? Hubby and I plan to celebrate Mother’s Day early this year. We’ve got big things going on Mother’s Day Weekend that aren’t about Mother’s Day exactly. Although every day that I get to enjoy the company of my family is Mother’s Day in my book.

Today we are headed north, to a little town up the road that has a street fair twice a year – once in the spring (today) and once in the fall. They shut down a big section of Main Street – two blocks wide and about 14 blocks long. Down one side are modern vendors selling their arts and crafts, down the other are antique and collectables. It’s always a treasure hunt – and thus far, hunting has not failed to yield something. Last year’s Spring Fair, I found four lovely tea cups to add to my collection.

Don’t ask me if anything we collect has much in the way of monumental value. To me, it’s really not about building wealth. Someday I’ll leave this world and all I’ve accumulated in it behind. So no, it’s not about having things of value as much as it is about about appreciating the little things. A tea cup is something that I can hold in my hand and fondly remember walking with Hubby up and down the streets of a local fair looking for whatever might catch our eye. That’s what makes the cup special. And wondering where the cup was before – did someone hold it in their hand and look out at a beautiful day? Were their children nearby? Were birds singing? It’s a connection to the unknown.

Before we head to the fair, breakfast is always a good idea. If we don’t eat something before hand, it means getting pastries and junk food instead. Although, since today is an early Mother’s Day, pastries might not be such a bad idea. But then again, nothing brings me greater joy than making something for my family. Love is the best secret ingredient, and we all keep a little in our pocket.

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Three-Meat Mushroom Omelette
2 slices Bacon
1 cup Ham
1/2 cup Monterey Jack cheese
4 White Mushrooms
2 Green Onions
1/2 lb Breakfast Sausage
8 large Eggs
4 Egg Whites (optional)
Salt to taste
Black Pepper to taste
Butter or Margarine as needed

Dice bacon into small pieces, set aside. Finely dice ham into small pieces, set aside. Grate cheese, set aside. Clean and chop mushrooms, set aside. Trim onions, slice and set aside.

Fry bacon until crisp in a skillet over medium heat. Remove bacon bits from the skillet, drain on paper towels. Leave bacon drippings in the skillet. Crumble sausage into the now empty pan. Brown sausage, braking up any large pieces. Drain well, leaving grease in the pan for flavoring. Sauté mushrooms and green onions until mushrooms are tender. Return sausage to the skillet along with the bacon bits and finely diced ham. Stirring often, heat through. Keep warm until ready to use.

In a bowl, whip 2 whole eggs with 1 egg white until nearly frothy. Season with salt and pepper.

Over medium-low heat, melt just enough butter or margarine in a medium-size skillet or omelette pan to lightly coat the bottom. Pour egg mixture into the pan. Shake pan on the burger during the cooking to help spread the egg mixture and prevent browning. Once the egg have set, add 1/4-of meat mixture and 1/4 of the shredded cheese on half of the omelette. Fold remaining half over the filling, slide out onto a plate and keep warm until ready to serve. Wipe out the pan, repeat until all the Omelettes have been made.

If desired, serve with toast and jam for a satisfying breakfast.

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Lord, let Your mercy be on us, as we place our rust in You.