I call this the Garden Cheese Omelet because it has veggies and cheese in it. I’m not yet skilled in creating a perfect omelet so I let my brother assist me, since he used to work in the kitchen. It looks hard to try, if you got the right pan temperature and techniques, it’s easy to do. It’s scary at first because I’m afraid I may destroy it. However, confidence is the key! Next time I’ll practice more by using different ingredients because omelet is so versatile that you can experiment anything with it.
Anyway, I used the same ingredients in my previous post: bell pepper, celery, mushrooms but I added cheese because I so looove cheese! If you are a frequent tourist in Puerto Galera, they have this one breakfast booth that serves yummy omelets and pancakes. The King Breakfast (if I am not mistaken) is a large omelet stuffed with mushrooms, cheese, bacon and veggies. I missed that so I thought of recreating my own recipe.
3 large eggs, beaten
1 small bell pepper
1/4 cup sliced mushrooms
1/4 cup celery stalk, chopped
salt and pepper to taste
1. Saute all the vegetables, set aside.
2. Make sure the pan is hot and evenly coated in oil.
3. Add the beaten eggs.
4. Slide the pan until it forms a solid circular shape.
5. On one side of the egg, add the sauteed veggies.
6. Add the cheese bits.
7. Flip the other half to close the omelet.
PREPARATION TIME: 15 MINS
COOKING TIME: 10 MINS
COST: 70 PESOS
YIELD: 1 TO 2 PAX
As usual, my mom did a taste test. Her verdict: YUMMY! Next time I’ll prepare one for my family and friends. This is my breakfast tomorrow at work.