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A New Way to Cook an Omelet

Posted by on Jul 11, 2012 in Breakfast | 2 comments

Hi friends! I hope you are all having a great week so far.  If you haven’t noticed lately all my recipes are about breakfast.  I’m a huge breakfast fan.  Don’t worry though, I’m working on some new dinner recipes that will be part of my menu plan and I can’t wait to share them with you in the next couple of weeks.

Today though, I wanted to share with you a simple and easy way to cook omelets.  A couple of years ago I watched Ina Garten show how to make an omelet.  Ever since then I’ve been making omelets that way but still found myself rouining the omelet or burning myself with eggs.  Until, a couple weeks ago I came up with this new way of making an omelet and thought to share it with you.

If your tired of trying to flip your omelet to have it end in disaster or burn yourself in the process, then I hope you’ll like this way too!

Simple Omelet
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 1
  • 2 eggs
  • 1 tablespoon of half and half
  • pinch of salt
  • pinch of pepper
  • pinch of cayenne pepper (optional)
  • 1-2 teaspoons of olive oil
  1. In a small bowl, whisk eggs, half and half, salt, pepper and cayenne pepper.
  2. On low-medium heat, add 1-2 teaspoon of olive oil to an 8 inch fry pan
  3. Add egg mixture to pan
  4. Loosen edges as it cooks with spatula.
  5. While egg cooks, pre-heat a 10 in skillet with ½ tsp of olive oil.
  6. Once egg is mostly solid in form (Takes about 3 to 5 minutes), transfer by flipping upside into a larger pan.
  7. Cook for 1 to 2 minutes.
  8. Add desired ingredients to half of the omelet
  9. Fold egg over ingredients
  10. Transfer omelet to plate
  11. Serve warm.
Substitutions for half and half: 1 tablespoon of cream, milk or water. Ingredients for Omelet Filling (Optional): Spinach, Mushrooms, Tomato, Turkey Sausage, Avocado, Cheese

On low to medium heat, add one teaspoon of olive oil to an 8 in pan. (Keeping the heat on a lower temperature is the key to keeping it from over cooking on one side.) After egg mixture is made, pour into pan.  The oil should go to the edges of the egg mixture.  Loose edges as the egg cooks to keep it from sticking.

In a larger skillet add 1/2 tsp of oil to pan and heat on low-medium heat as well.

The egg should be mostly solid before transferring to the other pan. Here is what it should look like. This takes any where between 3 to 5 minutes.

Then, transfer the egg from the small pan to the large pan. Literally flip the small pan over quickly but gently and allow the other side to cook for about 1 minute in the larger pan.

Place desired ingredients evenly onto one side.  I pushed the ingredients over after I took the picture. :-) If the ingredients are to far over it will not fold right.

Fold egg over ingredients. Transfer onto the plate open side first.  This prevents it from opening back up. :)

And there you have it a new and simple way of making an omelet,

Bon Appetit

So friends, do you like omelets? What are your favorites to add to your omelet? 

* This post is linked to Women Living Well Wednesdays and Tasty Tuesday. 


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Whole Wheat Blueberry Bread

Posted by on Jul 2, 2012 in Breakfast, Recipes | Comments Off on Whole Wheat Blueberry Bread

This is the recipe from my 4th of July breakfast gift.  I hope you enjoy it as much as we do!

Blueberry Bread
Prep time
Cook time
Total time
Recipe type: Quick Bread
Serves: 10
  • 1½ cup white whole wheat flour
  • ¼ tsp salt
  • ¼ tsp baking soda
  • 1 egg, beaten
  • ½ cup raw sugar
  • ¾ cup milk
  • ¼ cup applesauce
  • 1 tsp vanilla
  • 1 tsp grated lemon peal
  • 1 cup of fresh or frozen blueberries
  1. Pre-heat oven to 350 degrees Fahrenheit.
  2. Line a 9x5x3-inch loaf pan with parchment paper (or grease and flour a loaf pan).
  3. In a medium bowl, combine: flour, salt and baking soda.
  4. In a large bowl, combine: eggs, sugar, milk, applesauce, and vanilla.
  5. Add dry ingredients to wet ingredients and incorporate well until batter is moist.
  6. Fold lemon peal and blueberries into batter.
  7. Pour bread batter into to bread pan and bake for 50 to 55 minutes or until a knife comes out clean when placed into the center of the bread.
  8. Let cool on a baking rack and store once cooled.
  9. Serve at room temperature or warm in the microwave for 10 seconds.

Do you have a favorite bread item you like to have for breakfast? What is your favorite ?

*For more tasty recipes check out Tasty Tuesday at Balancing Beauty and Bedlam.

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Peaches and Cream Oatmeal

Posted by on Jun 23, 2012 in Breakfast, Recipes | 2 comments

Happy Saturday to you all!  I love oatmeal. I love just about any flavor, but if I had to pick my favorite instant flavor is peaches and cream.  This week I set out to re-create my own version of my old time favorite.  I hope if you try this recipe you love it as much as I do! :) It’s lightly sweetened, creamy and well “Just Peachy!”  I just love it! The honey peach sauce I use in this recipe can be found here. Enjoy friends, have a fabulous weekend! 

Peaches and Cream Oatmeal
Cook time
Total time
Recipe type: Breakfast
Serves: 4
  • 2 cup of prepared rolled oats (1¼ cup dry oatmeal to 2 cups of water)
  • ½ cup honey peach sauce
  • ¼ cup of table cream
  • 1-2 tablespoons of honey (optional)
  • ½ a peach diced (optional)
  1. Cook oatmeal on stove top as directed per instructions on box.
  2. In a medium bowl combine peach sauce, cream, and honey.
  3. Once oatmeal is done, fold together ingredients in medium bowl.
  4. Divide oatmeal between 4 bowls and serve warm.
Ingredients and Measurements for single serving: 1. ½ cup of prepared rolled oats (option to use 2 packets of instant original flavor oatmeal) 2. 2 tablespoons honey peach sauce 3. 1 tablespoon table cream 4. 1-2 teaspoons of honey (optional) 5. Fold together all ingredients and serve warm. Substitutions for honey: agave, brown rice syrup or brown sugar.

Honey Peach Sauce 

What are your favorite oatmeal flavors? 

Looking for more tasty recipes. Join Beauty and Bedlam for Tasty Tuesday.


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Fire Up the Grill for Breakfast

Posted by on May 25, 2012 in Breakfast, Entertaining | 2 comments

I absolutely love breakfast.  There is something about eggs, fresh bread or pancakes that just make me very happy about breakfast.

Last weekend we didn’t have electricity in our house because they were not able to turn it on until Monday.  We stayed in a hotel most of the weekend, but by Sunday night we were ready to sleep in our own bed and say goodbye to the hotel beds and continental breakfasts!  We got out our camping supplies: cast iron skillet, spatula, and lantern.

Sunday night we enjoyed grilled burgers and veggies. You can see Little Buddy is so excited about dinner!

Come Monday morning though it was time for breakfast. Bring on breakfast! My husband usually does the barbecuing around here, but I thought I’d take my first attempt to cook breakfast on the BBQ.

What I really enjoyed about making breakfast on Monday was cooking in the rain. It was absolutely beautiful out.  The smell of the rain and the sound it made on the trees was relaxing. I put up the umbrella over the BBQ, turned it on, placed the skillet on the grill to warm up and started cooking.

I whipped up some bacon, scrambled eggs and pancakes all on the BBQ.

It did take a little longer to make breakfast this way oppose to the stove, but it was a fun way to change up the breakfast routine. I think I can see myself trying out some more recipes on the grill!

Since this weekend is Memorial Day Weekend, try making breakfast on the BBQ. It’s a lot fun and really easy! :)

Have you ever made breakfast on the BBQ? What have you made before?

This post is linked up to Women Living Well.

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Nutella Banana Bread

Posted by on May 20, 2012 in Breakfast, Recipes | 2 comments

Hello friends, I hope you are having a great weekend!  On Friday I shared with you all a gift basket I made for my neighbors. Today, I have for you that yummy banana bread recipe!  I found a recipe for Nutella banana muffins from Fun and Food Cafe. Since I didn’t have any cupcake liners, I made a few changes to the original recipe and made it into a loaf of Nutella banana bread instead.

Nutella Banana Bread

  • 1 cups of all purpose flour
  • 1 cup white whole wheat flour (you could use whole wheat as well)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 3 very ripe bananas
  • 1/4 cup refined coconut oil, melted (you can used unrefined coconut oil if you like coconut flavor or use melted butter as a substitute)
  • 1 egg
  • 1/2 cup vanilla yogurt
  • 1/3 cup sugar (I used turbinado)
  • 1/2 cup Nutella, melted

Topping (optional)

  • 1 Banana, sliced
  • 1/4 cup of walnuts, chopped (optional)


Pre-Heat oven to 375 degrees F.

In a medium mixing bowl, whisk all dry ingredients together. In a large mixing bowl, combine bananas, coconut oil, egg, yogurt, sugar.  Then add the dry ingredients to wet ingredients until they are well incorporated. Lastly, swirl Nutella into mixture.

In a greased loaf pan, add banana to bread mixture. Top bananas and nuts (optional) to the top of the bread mixture and place in oven for 55-60 minutes or until baked through.

When done, remove from oven and let cool on a wire rack.  One loaf will make 12 servings.

I loved how beautiful the top of the bread looked after it came out of the oven. It not only looks good but it was very tasty! It’s perfect in the morning warmed melted butter and a hot cup of coffee!  If you are a huge fan of Nutella and banana bread, you will love this recipe! I hope you will give it a try.

Do you have a favorite quick bread recipe that you love? Your comments make my day, I’d love to hear what your favorites are. :) 

This post is linked up to Tasty Tuesday.

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Biscuits and Gravy

Posted by on May 11, 2012 in Breakfast, Recipes | Comments Off on Biscuits and Gravy

A few of my family members LOVE biscuits and gravy. So when my parents came to visit a couple weeks ago, I made it for them.  I recently found two recipes that I really enjoy using so I’m going to share them with you today! :)

Biscuits – Adapted from Alton Brown’s Recipe

  • 2 cups flour (I’ve used white whole wheat flour for this recipe as well and it comes out great!)
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 tablespoons butter
  • 1 cup buttermilk, chilled  (I used 1 tablespoon of lemon to one cup of milk to make buttermilk)
Pre-heat oven to 450 degrees
Place flour, baking powder, baking soda, salt and butter into a food processor. Pulse until mixture has a crumble like texture. Then turn on food processor and slowly add the milk.  When dough is completely mixed together it will have a very sticky texture.

Using a liberal amount of flour, flour your surface and place your dough on it.  Roll out your dough to be at least 1 inch and using a cookie cutter  make the shape of your biscuits.  To celebrate spring I used a daisy cookie cutter! :) I rolled out this dough a little thin but they still came out good!

Place biscuits on a lined baking sheet  and bake for 15 to 20 minutes. Biscuits will be tall and have a beautiful golden color.

From start to finish (if you have a food processor) it should take less then 10 minutes to make up the dough! It’s a very easy recipe.

Now for the gravy – Recipe adapted from

  • 1 (8 oz) package of sausage, ground
  • 1/4 cup of white whole wheat flour
  • 2 cups of milk
  • 1/4 tsp salt
  • 1/2 tsp pepper

In a 10 inch skillet, on medium heat, brown the sausage.  Then, stir flour into cooked sausage.  Adding the milk slowly, whisk the gravy until it becomes smooth and thick.

Voila! Gravy

Time to assemble

Place biscuits on your plate.

 I added one scrambled egg over the top of the biscuits.

Then top with gravy and sausage. YUM!

If you are whipping up a Mother’s Day breakfast, try out this recipe. It’s very tasty!

Have a wonderful week my friends.

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