For the omelet:
4 eggs, beaten with a fork
1 tablespoon flour
1/2 teaspoon salt
1/4 teaspoon restaurant grind pepper
2 tablespoons half and half or heavy cream
Whisk all ingredients together in a bowl.
A handful of cherry, pear or chopped tomatoes
2 tablespoon olive oil or butter, sliced or minced
2 tablespoons red bell pepper or sweet pepper, sliced or minced
2 tablespoon green bell pepper, sliced or minced
2 tablespoons yellow sweet pepper or orange
1/4 cup white onion, minced or leeks, minced or thinly sliced
1/4 cup mushrooms of choice, minced or diced
fresh herbs or chives
Garnish with chives or fresh herbs.
In a skillet, add butter ot oil and fry all veggies until tender. remove from pan and set aside.
Add more butter or oil and pour 1/2 egg custard mixture. Pull sides toward middle as egg cooks until omelet starts to firm up into a disk. Add 1/2 of the veggie filling to one side of the omelet and fold in half using a spatula. Allow to set, but do not over cook egg. Remove from skillet and plate. Cook the next omelet and garnish with herbs and plate with strawberries and blueberries and fresh salad if desired.
