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Tuesday, August 17, 2010

Farm Fresh Egg Omelet, the perfect summer dinner!

The summer in central Florida is pretty toasty and humid, and after a long day at the kitchen canning and prepping, sometimes I just can't face making dinner.   Omelets just hit the spot for me.  Their ease, their lightness and pure deliciousness are so comforting.  You can combine different staple pantry items to make unique combinations that are healthy and provide the balance you need after a hard day's work.  Here is a simple idea for mid-week supper.  I have used pickled peppers to dress up this omelet and give it some zip.

Pickled Pepper Omelet

6 Farm Fresh Eggs
1 Tsp Water
Pinch Kosher Salt
1/8 tsp Fresh Ground Pepper
1/2 cup Pickled Peppers

Heat a 10 inch skillet, adding 1 tsp canola oil and 1 tsp fresh butter.  Beat the eggs in a bowl adding 1 tsp water and salt and pepper.  Beat until fluffy.   Add the 1/2 cup of pickled peppers (recipe provided previously!).  Pour this into a prepared hot skillet, moving peppers around to distribute evenly.  Cook gently until the sides pull away and flip over in your skillet.  You can get two or three servings out of this recipe, depending on how hungry you are!  Serve with fresh tomato and wheat toast on the side. 


  1. My husband and I usually use omelets to finish off things before we head out to the market on Sunday mornings. You are so right about them being a great way to use up odds and ends of things in the refrigerator!

  2. Ah nice to hear from you fabulous pants! We love omelets in our house too....:)