I think it’s a happy morning in my house when I say “I’m going to make something good for breakfast!” It’s kind of hard to seriously mess up breakfast food, in my opinion. (And we all know that I’ve had my share of food mishaps!)
I decided to make an omelet today because it had been a while, and I once again have mushrooms from a sale at Aldi – 59 cents for 8 ounces! I also have onions from Aldi that were only 59 cents for 3 pounds, so I just couldn’t go wrong with this omelet.
4 ounces sliced fresh mushrooms (or frozen)
1/2 medium onion, chopped/sliced
about 1/2 cup cheese (cheddar, mozzarella, or a mixture)
1 tablespoon milk
salt, to taste
several shakes of granulated garlic and dried parsley
2 tablespoons butter
1. In a medium skillet, fry the mushrooms, onion, garlic, and parsley in 1 tablespoon of butter until tender. Add several shakes of salt, and set aside, out of the skillet.
2. Whisk together the three eggs, milk, and several shakes of salt. In the same medium skillet, melt the other tablespoon of butter. Pour in the egg mixture. Cook, covered, for several minutes on low heat until the egg is cooked through.
3. Place the mushroom mixture and the cheese on one half of the egg. Fold over the other half. Cover the skillet again and leave burner on low until cheese is melted.