Greensboro, NC -- Don't leave home without eating the most important meal of the day. Chef Barry Moody prepared some delicious omelettes on the Weekend Good Morning Show.
If you have some picky eaters at home, Chef Barry says prepare a mini bar with different ingredients for them to choose from.
Southwestern Omelettes' Bar Recipe
2 teaspoons olive oil
4 large eggs (2 per omelet)
4 teaspoons water (2 per omelet)
2 tablespoons small diced cooked andouille sausage (optional)
2 tablespoons small diced cooked red onions (optional)
2 tablespoons small diced cooked red, green or yellow bell peppers (optional)
2 tablespoons small diced cooked portabella mushrooms (optional)
2 tablespoons small diced scallions (optional)
2 tablespoons sharp grated cheddar cheese (optional)
2 tablespoons fresh grated parmesan cheese (optional)
2 tablespoons mild salsa (your favorite) optional
2 tablespoons spice delight all purpose essence
2 teaspoons chili powder
1-In medium bowl, whisk 2 teaspoons water with 2 eggs.
2- Heat 1 teaspoon olive oil in a non stick skillet over medium heat.
3- Add eggs and any three to five omelet ingredients listed above except cheese and salsa.
4- Dust an even amount of spices listed above.
5- When eggs start to form tilt skillet and scrap eggs slightly inwards with Teflon spatula
So that uncooked eggs can cook.
6- Let eggs cook for 1 minute then add cheese, and pull off heat and let rest for 1 minute.
7- Slide and fold omelet onto plate top with salsa and scallions.
Chef Barry Moody