Breakfast and omelette for two recipe

Breakfast and Omelette for Two recipe

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101. 4.7162

Ingredients – Breakfast:

Juice

Fresh Fruit Plate (In Season)

Omelette (recipe to follow)

English muffin toast with jellies (or crumpets)

Ingredients – Omelette:

4 eggs

Thin slices of cheddar cheese

1 small Roma tomato, peeled and thinly sliced

1/2 cup diced Canadian bacon

Instructions:

Directions:Into large, non-stick skillet melt 1 Tablespoon butter until butter has stopped bubbling (that will indicate skillet is at correct medium-hot temperature). As skillet is heating, break eggs into bowl, add 1 Tablespoon water and beat until well blended. Pour into skillet (adjust heat so as not to cook too quickly). Lift edge of eggs and rotate pan to allow the uncooked portion to layer underneath.

Cover and cook over medium-low temperature until top is cooked. On one-half of egg-pie cover with ham then tomato slices then top with cheese slices. Plop the other half over ham/tomato/cheese side to create the omelette. Cover until cheese melts. This whole process takes about 10 minutes.

Serves:2