We had some mushrooms and deli turkey in the fridge that needed to be used so Bev suggested an omelet, which I’m always up for. Rather than make two omelets, we just made one large one then shared it. Bev did the prep and didn't measure the ingredients which is why it says "more or less."
Omelet For Two
Ingredients:
5 jumbo eggs
½ cup diced onion, more or less
1 cup sliced mushrooms, more or less
¼ cup halved grape tomatoes, more or less
4 slices deli turkey, chopped
S&P to taste
3 slices creamy sharp cheddar (Dietz and Watson)
Instructions:
Beat the eggs in a bowl. Season with S&P.
Prep the ingredients and saute the onions and mushrooms in a 10“ non-stick skillet until most of the moisture is released.
Add the tomatoes and cook for a couple of minutes.
Add the turkey and cook until warmed through. Season with S&P.
Remove to a bowl.
Add the eggs to the skillet, cover, and cook until nearly
set.
Add the turkey mixture to one half of the eggs (I used most of the filling) and the cheese to the
other half, recover, and cook until the eggs are set and the cheese is melted.
Fold in half, cut and serve.
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Bev decided that guacamole would be a good topping so she whipped up some to use up some ripe avocados.
Like pizza crust, pasta, etc., eggs are a blank canvas with which to get creative.
It was a delicious way to begin our day and use the ingredients from the fridge.
Photos can be slightly enlarged by clicking on them and the blue words are links.
Have a great day and thanks for stopping by Almost Heaven South.
Larry
2/22/25 meal dates
This is the beauty of an omelet -You can use whatever you have on hand. No measurements needed.
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