Making a Great Vegetable Omelet

I enjoy breakfast. It is of course the most important meal of the day. I am also very lucky to have a great boyfriend who has plowed up plenty of dirt for me to have a garden. I repay him almost every weekend by making him an omelet for breakfast using the very vegetables that he has helped to grow. He loves my omelets.

I use garden fresh bell peppers, cherry tomatoes and basil. I use store bought eggs, butter, whipping cream, onions, mushrooms, provolone cheese and hot sauce. Occasionally I have the great fortune to get fresh eggs from a chicken farm.

Start by cutting up all your vegetables into small pieces. They don't have to be perfectly shaped. You can save time by cutting up the vegetables the night before and putting them all into one plastic bag in the refrigerator. Mince up your basil.

Next, crack three eggs into a good size bowl. Add whipping cream, about 1 ½ teaspoons. Whip the two together until they are a creamy and light yellow. You don't want to see any yolk not whipped in.

If you are going to make more than one omelet, turn your oven on to 170°.

Put a non stick omelet pan on the stove. Turn the heat to medium low. Put a tablespoon of butter in the pan. Wait until the butter has melted. Pour in the egg mixture. Once the bottom of the egg mixture has just begun to cook, add as little or as much hot sauce as you desire all around the mixture. Now pile on the vegetables on only one half of the mixture. Sprinkle the basil over the top of everything. Place a slice or two of provolone cheese on top. Add a little salt and pepper.

Once the egg mixture has cooked most of the way through, it will still be a little runny around the vegetables, flip the half of the omelet that doesn't have vegetables on it over the half that does. Let it cook for about another minute. Now here comes the really tricky part. Slide your spatula under the entire thing and flip it over again. Let it cook for another minute or so.

If you are going to make more than one omelet, put it on an oven safe plate. Place the plate in your heated oven so that it will stay warm. Wipe your omelet pan out with a paper towel and begin cooking your next omelet. Continue until you have cooked enough omelets for everyone.

I usually serve this with fried potatoes. You can learn how to cook the ones I serve by going to my article "The Best Fried Potatoes".

I have on occasion added a variety of meats to this omelet and it is even more delicious. I have used crumbled bacon or sausage. You might try smoked sausage or chorizo. Whatever you choose, you are sure to get rave reviews.

If you are not lucky enough to have fresh garden vegetables, store bought ones will work just as well.