Mis en Place: Omelet

You know what I hate? Wasting food...So many times, especially vegetables, you buy it, use what you need and the rest just goes to waste. Instead of wasting my left over veggies, I try to use them up as best as I can and one of my favorite ways to do it is make a delicious omelet. 

That is the beauty with omelets is that besides the egg part, they are pretty versatile with what you can stuff in them...and I always have eggs. If I'm in the mood for the omelet, I usually just open the fridge and see what I got going on and have fun with it. I'll share with you what I used in this recipe, but have fun with it and create your own!

Mis en Place: Omelet

Prep time: 10 min | Cook time: 10 min | Total time: 20 min | Yield: 1 omelet

Ingredients

• 3 Eggs
• 2 Tbsp Whole milk
• 1 tsp Sriracha
• Pinch Salt
• Pinch Pepper
• 1/4 cup Mushroom, sliced
• 1/4 cup Onion, chopped onion
• 1/4 cup Pepper jack, shredded
• Chopped green onion, as needed
• Ketchup, as needed

Cooking Directions

1. Whisk together the eggs, whole milk, sriracha, salt and pepper.
2. In a medium saute pan over medium heat, saute mushroom and onion in a tablespoon of vegetable oil until soft and translucent.
3. Add in the egg mixture and cook until set. Using a rubber spatula lift up the cooked egg and drain any uncooked egg so that it goes under the cooked egg.
4. Using a spatula (or just in the pan) flip the omelet over, top with the cheese and fold over in half.
5. Remove from pan, top with ketchup and chopped green onion.

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