Easy Omelette

Photo credit: mrbreakfast.com

Photo credit: mrbreakfast.com













It’s the job that’s never started as takes longest to finish. –J.R.R. Tolkien

This is how to make an omelette for two people.

4 large eggs
Salt and pepper, to taste
1 tablespoons butter, for frying  (or Pam spray)


  • 1  Crack the eggs into a small bowl and whisk.
  • 2  Add some salt and pepper, if you like, but do not add any water, milk, or any other liquids.
  • 3  Heat the butter in a 9-inch non-stick frying pan and pour in the eggs.
  • 4  In the first 30-seconds of cooking, cut slits in egg to allow some of it to run through to the bottom of the pan.  Also lift edges of omelette and tilt pan to allow runnier part on top to run off and onto the pan to cook.
  • 5  When the top is nearly set, cover it and cook for another minute or so until surface looks dry.
  • 6.  Sprinkle any fillings over half of the omelette:  grated cheese, green onions, asparagus, Canadian bacon, ham chunks, green pepper, etc.
  • 7  Use your spatula to flip one half of the omelette over the other half and serve it up.
  • 8  Top with salsa or whatever toppings you would like.

Green Chilies and Eggs










“Emily: Do any human beings ever realize life while they live it?–every, every minute?  
Stage Manager: No. The saints and poets, maybe–they do some.”  –Thorton Wilder

  • 1 (7 oz.) can diced mild green chilies
  • 2 cups grated Monterey Jack cheese
  • 12 eggs
  • 1 (16 oz.) carton sour cream

Drain chilies.  Combine with cheese.  Place in a greased 9×13-inch pan.  In a large bowl whisk together eggs and sour cream.  Pour over top of chilies and cheese mixture.  Bake at 350 degrees for 30 minutes.  Makes 10 servings.

Steak and Eggs and Asparagus


steak and eggs

 “There is no doubt that it is around the family and the home that all the greatest virtues, the most dominating virtues of human, are created, strengthened and maintained.”  –Winston Churchill

I’ve made this for Adam for dinner and it got a thumbs up.  Of course who doesn’t give a thumbs up to steak?  You can use any cut of steak for this.

1 bunch asparagus, rinsed (trim off rough ends)
2 6-ounce 3/4-inch top sirloin steaks (or whatever kind of cut you want)
2 teaspoons dried thyme
2 eggs
Coconut oil (or extra virgin olive oil)
Salt and pepper
Parmesan cheese

  1. Heat oven to 400 degrees F. Line a baking sheet with aluminum foil.
  2. Add asparagus to baking sheet and toss with 1 tablespoon of  oil, 1/2 teaspoon of salt and some black pepper. Arrange into one layer and bake 12-15 minutes until tender and the tips begin to brown.
  3. Heat a heavy-bottomed oven-safe pan (or cast iron pan) over medium high heat. Season steaks with salt, pepper and dried thyme.  Rub in the seasoning and about 1 teaspoon of oil into both sides of the steaks.  Once the pan is hot, add steaks and sear them for 1-2 minutes on each side, then slide the pan with the steaks into the oven and cook 2-3 minutes for medium to medium-well done. Remove from oven and rest 2 minutes before slicing into thin strips.
  4. While the steak rests, fry the eggs. Heat a frying pan over medium heat, add 1/4 teaspoon of salt (optional) and a tablespoon of oil.  When pan is hot add eggs.   While the eggs cook, use a spoon to drizzle the hot oil over the eggs.  (I used to watch my dad cooking eggs on Saturday mornings when I was a little kid.  I loved to watch him spoon the bacon grease over the tops of the eggs. They were so delicious that way).  Cook until the egg whites are firm, but the yolk is still runny.
  5. Serve steak and eggs and asparagus on a plate and top with sprinkled Parmesan.

Sausage and Broccoli Scrambled Eggs

It is not because things are difficult that we do not dare, it is because we do not dare that they are difficult. –Lucius Annaeus Seneca

A member of my family shared this recipe with me–he likes to eat it for breakfast.  This family member is the same one who rummages through my pantry looking for cherry pie filling to eat straight from the can.

  • 2 tbsp coconut oil
  • 2-3 tbsp beef or chicken broth
  • 1/2 – 3/4 c broccoli florets, finely chopped
  • 1/2 – 3/4 sausage
  • 2 eggs
  • Salt & pepper to taste
Melt the oil over medium heat, add beef broth. Add broccoli and cook for about 2 minutes. Add sausage and cook until browned. Add eggs, salt, and pepper, and scramble thoroughly.