They say breakfast is the most important meal of the day… well I can honestly say I’m notorious for skipping it!
Usually when I get up, if I’m working late, I like to get a few jobs done and have a tea or coffee; I’ll put the kettle on, put in a washing load, stack or empty the dishwasher (depending on how tidy I was the night before) and start pottering around. When the kettle has boiled I’ll usually make a cup of tea and, it its dry, go in the garden and start brushing her fur. She malts a lot so it helps to brush her every day. By now it’s normally about 10am and I have to start getting ready for work. I have just enough time to grab a slice of toast and I’m usually starting to get hungry for lunch about an hour into my shift. Not smart.
So today, I decided I would be sensible and make myself a proper breakfast! I prepared this and let it cook while I got my usual routine done – two birds and all that.
You will need
- 3 eggs
- 3/4 cup of milk
- A few slices of ham (or you could use bacon if you wanted)
- A handful of mushrooms, sliced
- A bunch of fresh chives
- 1 tsp oil or butter for the pan
On a medium heat, put the oil in a small frying pan and add the mushrooms. Break your eggs into a bowl and whisk together with milk and some pepper to season. As the mushrooms start going golden, add the ham to heat through, then add the chives.
Now turn the heat down to the lowest setting and pour in the egg mixture. You need to leave this alone now and just gently lift the edges now and again as the eggs start cooking. When the top of the omelette is almost all cooked, fold it in half and let it cook on either side for a further 30 seconds. None of the egg should be runny, that’s when you’ll know it is cooked!
You can basically add anything to an omelette so just see what you have left in your fridge; it’s a great way to use up any left over bits and will last you all day too!
Until next time!