Stuffed Omelet

With everyone across the nation at home on lockdown, this is a great time to try new recipes. That is as long as you have the ingredients on hand. It's not so easy to just run out to the market on the spur of the moment these days. We have decided to only shop every 10 days and check that list twice.

It's a good time to use up the stock in your pantry.

 I've been making breakfast omelets:

Recipe:

Melt a teaspoon of butter in a non-stick pan over medium heat. 

Whip two eggs with a teaspoon of water for each omelet. pour in the skillet and spread to cover the bottom. Turn the heat down to medium-low and cover with a lid. 

When the egg is cooked, add your filling. We prefer sliced pepperoni and shredded cheddar cheese because we always have it on hand but you could use anything...sausage, ham, shredded beef, or vegetables, any type of cheese...anything works!

After filling, use a large spatula to flip the first side. Hold with the spatula for a few seconds to help the melting cheese hold it in place. Then flip the second side to the center...add the lid for a second or two to heat through..

Plate it up and add some salsa, if desired, to top it off!

So easy but so good!

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