The View from My Kitchen:
News, recipes, and musings from my kitchen in Southeast Idaho.
Sunday, February 13, 2011
Onion, Red Pepper and Pepper Jack Omelet
Sunday Lunch: Omelet, Bacon, Toasted Rye Bread
An absolutely beautiful Sunday, especially in contrast to the cold, dreary weather we've been enduring since Christmas. It's in the 40's and the high altitude makes the sun feel even warmer. I wanted to make a quick lunch so we could get out an walk! Omelets are always satisfying! I diced up 1/2 an onion and 1/4 of a a red pepper and tossed it into an eight inch skillet with some melted butter. Once softened (less than 5 minutes)I removed from the pan. Added a little m ore butter and two eggs beaten eggs. Swirling the eggs around the pan, I then added 1/2 the onions and red peppers and some shredded pepper jack cheese. When the eggs were solidified, using a heat proof spatula I lifted one side of the eggs over onto the other, and cooked a little longer, then flipped it on a plate and started my second omelet, The micro- waved bacon and the toasted rye bread (my no-knead bread from yesterday) completed this 15 minute (from start to finish) lunch! Our bellies full, we headed out to enjoy the sunshine!