MUSHY'S QUICK OMELET RECIPE

This Sunday morning my wife wanted an omelet and that sounded good to me!

I heated the oven and popped in some canned biscuits, Pillsbury, of course, and started the coffee!

I then prepped the omelet.

I chopped up some onion, and put it into a hot pan of butter, along with some chopped jalapeno from a jar, and about half a small can of chopped mushrooms.  I sauteed until the onions were translucent, and removed them from the heat.

In a bowl, I put three jumbo eggs, some sea salt, some pepper, and some Tennessee Sunshine hot sauce.  I mixed up the eggs, then plopped in a small handful of shredded mild cheese, and the sauteed ingredients, and mixed everything thoroughly, ensuring everything was coated with the egg. 

In a hot skillet coated with some vegetable oil, I poured in the mixture.  I had a rubber scrapper and plastic spatula ready for duty.  With the rubber scrapper, I ran it around the edges as it began to cook to keep it from sticking, and when it was almost cooked from the bottom up, I gently used the spatula to flip the half cooked mixture into a half-moon position.  Sometimes you have to hold the position for the omelet with the spatula.

I gave it a few more minutes of cooking time on medium heat, and cut the half-moon in half.  I could then easily flip each half over for further cooking.  Sometimes it don't flip beautifully, as the photo shows, but it all taste the same!

I served half the omelet, a biscuit, and teaspoon of Muscadine jelly to my wife, who had poured the coffee and placed it by our chairs in the living room.  We were now ready to watch CBS's Sunday Morning show, a tradition of ours since we were married 33 years ago!

Note: For those of you that have never tried jalapenos with coffee, it's wonderful!  It's a new taste that's addictive.  It's the same taste you get eating leftover pizza that has jalapenos, with scrambled eggs.  A great wake-up call!