Welcome to our Wednesday Night dinner preparations – an “omelet bar”, actually these are last week’s but this week’s are pretty much the same. Wednesday nights we have AWANA and youth group up at church which means we leave the house about 5:15pm and don’t get home until about 8:30pm. We also usually have homeschool co-op on Thursday mornings so I really need to get everyone fed and in bed at a reasonable hour.
I’m a huge fan of routines, especially in the food department, so for the last year or so we’ve had omelets most Wednesday nights for dinner. I know it seems boring but I’ve learned that my family really doesn’t mind eating some things each week, they just want food and in large quantities.
To keep it from getting boring we make a “omelet bar.” I don’t buy anything special for our omelet recipes, we just open up the refrigerator and start pulling stuff out. There are always a few staples – cheese, onions, tomatoes, kale powder (because you must have a green with dinner), salt, pepper, garlic powder and salsa – and sometimes there are things we just happen to have – mushrooms or bacon bits.
This is more of a process than a recipe and we usually make two or three in separate pans at once so it only takes a few minutes to make one (or two) for each of us.
Esther always “calls” the green eggs. We put them in a bowl with a few seasoning and a pinch of kale powder. You can’t taste the kale powder so I insist everyone puts a pinch in their bowl. Whisk everything together with a fork…
…and pour into your pan that is heated on medium heat. This is my favorite omelet pan. It’s the perfect size for a two egg omelet with just a few goodies added in. I got this at an antique store but it’s similar to this one by Lodge.
We flip the omelets over like a pancake once the bottom is done. We really like our eggs cooked all the way, if you like runnier eggs you don’t have to do this.
We add cheese and any other toppings to one half and fold the other half on top of it. Sometimes we’ll put a lid over it and turn it down to low to get the cheese nice and melty.
I love tomato and lots of onions in mine but I like them cooked so I saute them for just a minute before adding the egg mixture. Mine don’t usually flip well because of all the add ins but that’s ok.
There you have it, a quick breakfast for dinner option for those long days.
Be sure to check out my #hotforbreakfast friends and their amazing recipes: Jess at 104 Homestead –Jami at An Oregon Cottage – Susannah at Feast & West – Kathie at Homespun Seasonal Living – Tessa at Homestead Lady – Chris at Joybilee Farm – Sheila at Life, Love, and Good Food – Lynda at Me & My Pink Mixer – Annie at Montana Homesteader
The following companies generously sponsored various #hotforbreakfast month projects. I may not have used all of them in my recipes, but this project is in no small part thanks to them and their incredible contributions: Bee Raw, Bob’s Red Mill, Made in Nature, Maple Valley Syrup Cooperative, Now Foods, Pacific Foods & Woodstock.
In case you missed it, I received free products to use for my Hot Breakfast Month posts. Even though I received free products, my opinions of the products aren’t tainted by that fact. I’m excited to share with you companies that are committed to some of the same things we’re committed to and wouldn’t share them with you if I had a bad experience with them. You can learn more on our disclosure page.
What is your go to breakfast for dinner recipe?