An inside-out omlette
Here's another breakfast idea that you can eat with your hands.
It seems that my kids are not the only ones who choose not to use their utensils when they have breakfast...the line up of meals at just about any fast food restaurant is a testament to that, as is the proliferation of breakfast burritos and fried breakfast snacks.
You might need a napkin for this one, but leave the forks and knives in the drawer.
This breakfast is probably best for brunches and morning parties, but who's to say you can't have a party any morning you want even if you're the only guest.
Make these great little treats in just a few minutes, pull out the fancy dishes and fine linens and you'll be partying in no time.
Inside-Out Omlette
1/4 red onion, chopped
1/4 green pepper, chopped
2 ounces feta cheese, crumbled
1 small tomato, chopped
3 eggs, beaten
A pinch of baking powder
6 large white mushrooms, stems removed and chopped
olive oil
- Rub each mushroom cap with a tiny bit of oil and bake them in a 350 degree oven just until they begin to soften. Remove them from the oven and set aside.
- Spray a bit of olive oil in a pan over medium heat and stir in the onions and peppers. Stur and cook for 2 minutes.
- Add the mushroom stems and the tomato and cook and stir for another 2 minutes.
- Add the beaten egg, and baking powder.
- Stir in the feta cheese. Stir for a moment and then let the bottom brown ever so slightly.
- Flip the omlette and brown the other side just a little.
- Cut into 6 even pieces and push one piece of omlette into each mushroom cap.
Vegetarian.
