Today is one of my best friend’s birthday! I’m still adjusting to being 26, but it’s good to have the younger ones catch up š
circa awkward teen years š
Erin’s Bachelorette back in June!
Erin’s wedding is in just a few short weeks. Can’t wait to celebrate in Charlottesville. So excited to be going home and thrilled to be apart of Erin’s day! xoxo
On Fridays I try to work from home. Aside from the obvious advantage of wear pajamas while dialing into a conference call…I don’t have to pack my lunch ahead of time! Small thrills. Today I was SO in the mood for eggs. I had a few things in my fridge that I wanted to get rid of and an omelet was the perfect venue.
I wanted to make this more lunch-y and not so much breakfast, so I added a southwestern twist. Really just so I could work in my fantastic pineapple salsa discovery. Seriously, it’s awesome.
To start, I heated two pans on the stove while I pulled out all the goods.
sauteed a red onion wedge and a couple of shrooms
To give a bit more flavor than pepper, I threw in a good pinch worth of Dane’s spice rub blend. A fantastic Christmas present which seems to be extremely versatile. To make a bit of a sauce, I added roughly a tablespoon of water.
I ran out of mixing bowls, mason jar to the rescue!
keep wiggling the pan to spread the uncooked eggs to the side, add some cheese and ready for the flavor!
I entirely thought that this omelet was quickly going to turn into an omelet scramble. The key? Keeping the temperature low and cooking slowly. This gives the eggs time to set and you don’t have to worry about browned eggs…yuck. I threw my favorite cheddar cheese on the entire circle of eggs. Once the cheese was slightly melted I added the veggies and a small handful of black beans that were left over from last night. I’d keep the veggies to either the middle or one side.
Carefully loosening the edges, fold to the center covering the middle goodness. Cover with a lid for another minute or two. Then ready to eat!
hey not to shabby
Of course this wasn’t enough and I needed my condiments.
pineapple salsa and fat free sour cream…now we’re talking!
Oh sooo good. I could go for another actually in about 30…
Happy Friday!
Wow! That looks really good!
Hey, great idea to use the egg as a holder for yummy veggies inside. It is almost like a flour tortilla! I love making an egg dish to use up bits of this and that – a little bit of peppers, onions, spinach, cheese, ham, etc. Eggs are so versatile and just an overall quickie to pull together a meal.
Happy birthday to Erin! For one split second I had to think: “Is it MY birthday today?” Seriously.
Good looking eggs!!!!!
HAH- me too, Erin. I thought, wait, it isn’t October!
Ooh, I wish you had posted this earlier in the week! I literally just tossed a few leftover veggies that had gone bad, but would have been perfect in an omelet.
Yes, you are so right. Almost any little bit of leftover veggies will go well into an omelet or scrambled eggs, and make for a really simple-to-pull-together supper.
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