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May 10, 2011
By Wendy Monro - Food Writer

Anyone who knows me, knows that I never skip a meal. I am hungry all of the time. I wake up in the morning hungry and lay there for as long as I can stand it, dreaming about breakfast.

On the weekdays, I don't really have time to sit still and visualize what I will soon be eating. I usually have to jump out of bed and get going straight away.

I rush around getting the kids ready for school while I get ready for work. Still, I don't ever skip breakfast. I almost always have time for eggs...every day. Saturday morning is a different situation.

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The omelette is cooking on the stove.

On Saturdays, I wake up and imagine the interior of the refrigerator. I think, "What do I have in there to work with?"

Sometimes, I just make some quick scrambled eggs, an egg burrito, an egg on toast, my own version of an egg McMuffin, or even a traditional English breakfast.

Over the years, however, I have begun to perfect the omelette.

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Time: 30 minutes

Serves 2

cup canola oil

2 eggs

cup milk

teaspoon salt

teaspoon pepper

teaspoon fresh oregano

cup cooked spinach

cup sauted mushrooms

cup sauted peppers and onions

cup mozzarella cheese

cup cheddar cheese, shredded

1 clove garlic, chopped and sauted

Heat the oil in a pan on high heat. In a bowl, whisk together the eggs, milk, salt, pepper and oregano. Pour this mixture into the hot oil. Pick up the pan with the handle and swirl the egg mixture around to cover the entire bottom of the pan. Once it starts thickening, add the spinach, mushrooms, peppers, onions, cheeses and garlic. Make sure you place all of these ingredients on one half of the egg mixture. Carefully start to lift up the side without the ingredients. Once it is cooked enough, it will easily fold over to cover the other side of the omelette. Once it is folded over, use your spatula to cut this omelette in half. Gently lift each half out an place them on plates. I knowit seems so simple. Maybe it is...maybe I am just nuts.

Usually on Saturday mornings, I make omelettes for everyone.

Omelettes can be tricky little devils.

I remember when I first attempted to make them. I could never get the egg consistency right. I used too many eggs or I didn't whip them enough. I used too much or too little oil. I tried it with milk and without milk. The egg mixture would fall apart when I tried to fold it in half.

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Sometimes, the eggs would stick so hard to the bottom of the pan that I would have to just make it a big scrambled mess instead of an omelette. It still tasted good; but, it wasn't the same. It wasn't pretty.

I didn't let this stop me. I continued to practice making omelettes over the years...until last week. Last Saturday morning, Claud sat down at the table with my omelette on the plate in front of him. He took a big mouth full, swallowed it and exclaimed, "honey, you make the world's best omelettes!"

I couldn't believe my ears. I hadn't even realized how my omelette had developed into something great.

They became easy to make. It no longer was a struggle to get the consistency down and I never worried about folding it in half anymore. Omelette making had become second nature to me without my noticing it.

For the past several months, maybe even a year, I just kept making them without regard to how easy to make they were or how good they tasted.

I don't know, maybe to some people making omelettes comes naturally. I am sure there are people out there who whipped up the perfect omelette the very first time they tried.

I am sure there are omelette making prodigy out there.

Sure, there must be seven- year-olds who are creating the world's greatest omelettes for their parents every Saturday morning without a care in the world.

My experience was different. Mine was a talent that needed practice and patience and years to perfect. It was well worth the time.

The amazing thing about omelettes and Saturday mornings is that you can use whatever you have in your fridge. Obviously, you need eggs.

Other than eggs, you can make it whatever you want: cheeses, veggies, meats, and herbs can be intermixed to make something new each week.

It can be a simple ham and cheese creation or something much more complex, like the omelette I made for this article: spinach, mozzarella cheese, cheddar cheese, fresh oregano, Parma ham, garlic, onions and peppers.

Sometimes I get carried away and sometimes I go for simplicity. Really, it all depends on what I still have in the refrigerator by Saturday morning.

You probably think that it takes a lot of eggs to make omelettes for your family. I know, I thought that in the beginning...a rookie mistake.

Actually, it takes one egg per person. Isn't that crazy? Well, this is how my omelette works. I am sure other people make them differently.

I hope you can follow my advice here to make omelettes for the people you love and skip out on the years of practice it took me to figure this out.



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