Wednesday, January 28, 2009
We sometimes have breakfast for dinner...tonight was one of those nights. Omelets and hashbrowns! I make my omelets by whisking about 7 eggs (for 5 omelets) together with about 1/3 cup milk. The most important thing is to have a HOT skillet. Pour enough eggs in the HOT skillet to cover the bottom of the pan. Cook for about 1 minute. Then add toppings...chopped ham, shredded cheese, sauted green peppers and onions...whatever you like :) Fold omelet in half. Cook for approx. 1 minute on each side. Serve with hashbrowns and toast.