You're probably saying to yourself "Silly girl. An omelette is made from eggs not chickens." And I'd say you're right except when it's a chicken omelette, with onions, mushrooms, and olives. And I sautee my ingredients before I add the eggs. So, in this case the chicken did come first. :)
Sautee the cooked chicken, mushrooms, onions, and olives.
(I wish I knew how to add accent marks)
In a bowl beat 2 eggs and add a bit of milk. The milk will fluff up your eggs while they are cooking. Sometimes I season the eggs with pepper (black, white, cayenne), but today I went plain. (We are out of milk so I added water, then I decided to add some powdered buttermilk for flavor. The chunks of white in the picture below are the buttermilk. Suggestion: Mix the buttermilk first, then add to eggs.)
Add beaten eggs to sauteed mixture.
Cook eggs through. I use my spatula to push the eggs around a bit so that the top gets cooked tas well. Sorry, no action shot.
Once your eggs are done how you like them add your cheese.
Fold in half and let the cheese melt and the eggs cook a little while longer if needed.
Oops. Too much cheese. That's OK, that's the best part.
Enjoy with a glass of orange juice. :)
In other news... Last week was spent packing. Finding more boxes and packing more. I got my craft room packed and completely empty except for our upstairs phone and a desk that was here when we moved in.
The beginning of this week will be spent packing up the trailer and moving this pile
I did make the 83 mile trip for some "big store" shopping last week. I got frustrated with the big stores (just about all of them in town), but the visit to the thrift store and antique store made up for it. Pictures of that fun tomorrow.
Thanks for visiting. :)