Well….its been quite a while since I’ve posted, and now that activity has sky-rocketed, I feel obligated to return again. To be completely honest, I’ve been eating out more than cooking, and so I have plenty of pictures saved up from that, but I don’t think that’s what we’re going for, so I’ll save those for myself.
As you know, our ingredient this time was: onion, mushroom, bell pepper, and cream cheese. If you know me at all, you know I’m a huge procrastinator, so by the time I decided to create this post, it was Saturday and we have new ingredients Sunday! And I was also leaving town to go to Dave and Busters for the first time here in Houston, so I decided to make a quick and sloppy omelet for breakfast!
Ingredients:
- eggs
- mushroom
- bell pepper
- onion
- scallion
- butter (if you want)
- garlic powder
- salt and pepper to taste
To start, I diced up the pepper, mushrooms, and onion. I even tried to make it pretty.
Afterwards, I just tossed in a lot of garlic powder, salt and pepper to add some flavor. I just like this picture.
Add some oil and bam, start sautéing your fillings. I decided last minute to add some butter, because honestly, who doesn’t like some butter on all their foods?
Moved that unto a bowl and threw in the mixed eggs and let it form its base. Then FLIP! Proceed to pour in your hard work and spread it around the pan.
Biggest regret, I forgot cheese. Spinach probably would have added a nice touch of healthiness as well. But there’s always next time!
Breakfast is served!
I know everyone knows how to make this but I had to get something down as a post! I’ll post a better one soon. Until next time!
-Chef jKwong
The Iron Chefs & Bakers of SASE 