The turkey is all put away – the dishes are done – and it’s the day after Thanksgiving. I don’t do black Friday sales. It’s way too crazy! So I like to have a leisurely breakfast and relish the warmth of the holiday season. Here is a breakfast that can do just that! A succulent and savory omelet.
What you need:
- 1 cup sliced mushrooms (I like brown crimini mushrooms, but any will work)
- 1 Tablespoon of butter
- 2 cups of chopped ham
- ½ cup shredded Cheddar
- ½ cup shredded pepper jack cheese
- 8 eggs
- 3 Tablespoons butter milk (or cream)
- salt and pepper
How to Do it:
Melt the butter in a 12 inch skillet. Add the mushrooms and cook until they are soft and starting to brown.
Add the ham, cooking until lightly browned.
Beat the eggs with a pinch of salt and pepper and the butter milk. Pour the mixture over the ham and mushrooms and cover. Cook on low heat for about 5-10 minutes, until eggs begin to set. Be careful not to burn the butter! Keep the heat on low.
Sprinkle the cheese over the top of the eggs
and cover until the cheese melts.
Gently fold the omelet and slice into four wedges. Serve hot.
© Copyright 2016 The Lazy Gastronome