#TheOmelette

Friends- today I have a special treat for you! 

It's a guest blog post, by the one and only Kevin- Self Declared King of Omelettes. 

Hello, fellow blog-readers.

My name is Kevin and I come to you from the omelette creation laboratory in Athens, Ohio. We here at the omelette lab have dedicated years to the creation of the perfect omelette. However, as we are underfunded in our endeavours (the grad life), we've had to limit our study to what's on hand. 

Anyways, this recipe uses the spice rack to give a kick to an old classic and pushes your morning into high gear, especially when paired with some fresh coffee. Enjoy! 

 Oh, and if you're on instagram and make a particularly beautiful omelette specimen, share it with #TheOmelette. Guaranteed to get a like from yours truly!

#TheOmelette

3 (to 4) eggs
1 slice of ham, shredded (if you have it)
1/4 cup of chopped onions
1/4 cup of chopped peppers (the more colors the better!)
1 to 2 mushrooms
cheese (whatever kind, my favorite's shredded Mexican, but Swiss and sharp cheddar have also impressed me)
2 tbsp of canola/olive oil
a few dashes of hot sauce (Frank's is my go-to)
a dash of thyme
a dash of parsley
salt & pepper to taste

In a large skillet, sauté the onions and peppers in oil on med-high. 

{Now is a perfect time to put on a kettle of water for a French press, 'cause this recipe is perfectly timed for a coffee/omelette breakfast.}

Crack three eggs into a bowl and scramble them with the slice of ham. 

Once the onions and peppers are looking good, pour in the eggs and turn the heat to med-low. Cover with a lid. 

While your eggs are cooking, chop your mushrooms into slices.
{Prep the french press with a mean light roast and dance to your favorite big band song. You don't have to, but why not?}

When the eggs have cooked through, place the 'shrooms on one side of the omelette, dash them with hot sauce, and cover it all up with the cheese. 

At this point, some experts say it's best to give the open omelette a very light covering of salt and pepper. {There haven't been enough scientific studies to validate whether or not this affects the awesomeness of the omelette, but if you're bored, and a helicopter-omelette-mommy like me, go ahead.}

Cover with a lid until the cheese is melty, and then fold it while placing it onto a plate.

Once your omelette-baby is plate-bound, dash some thyme, parsley, salt, and pepper on it. 

You're ready to eat a beautiful omelette, that's definitely instagram worthy!

-Kevin

YAY! I usually leave omelette making to other people, so thanks for delivering this fantastic omelette-baby to the What's On Hand Woman and all of my readers! I can't wait to try it for myself. YUM! :)

xoxo Sam