Fall is here, Halloween is around the corner and before we know it – It’s Thanksgiving and Christmas! But first things first, fall just arrived and I’m excited to put on all the amazing fall outfits that I have been missing all summer. Tonight I’m lighting some candles and I’m going to curl up under a blanket and watch a good romantic comedy or something. I really love the fall weather – it’s so cozy and it’s a perfect to spend some indoor quality time with your family.
I was planning on going to a farmers marked in my hometown number two in the end of September but it was canceld due to COVID-19. Even though I love going to that farmers marked once a year, I think it’s best that is was canceld because a lot of people tend to go, and that could be dangerous in these difficult times that we all are dealing with these days, or for the past six months or so.
I’ve been focusing on my book fullt and completly lately so I haven’t been able to do much else than write. Another fact, is that I’ve got a super tight food budget these days. In other words that means I have to be creative and find dishes that are low-budget friendly, I also have to figure out how to creat new dishes with leftovers. This is something that’s been hard for me and a difficult situation because the prices in the grocery store is rising which makes it even more difficult. But it’s all about being creative, but I use all my creativity on my book writing so it’s been difficult for me to figure the whole food thing out. Everyone knows how much I love to cook, but these days I barely have time on my hands to do so.
Yesterday I made an omelett, it was great. Making the perfect omelet is one of the hardest things to do. Sometimes I get it perfect, but most of the time it looks like a mix of scrambled eggs and an omelet. There are several things that need to click to make the perfect omelet, you need to figure out how many beaten eggs are going in the frying pan. How much volume is in the frying pan and how much volume your eggs take up. one egg too much and the whole omelet crashes. I’m not that good with math, so most of the time my omelet crashes. But It doesn’t really matter if your omelet looks wired as long as it’s not burned and all the flavors are present. As long as you’re not being judged by Master Chef, you’re good to go no matter how the omelet looks when you’re done.
4 SS Milk ( or water)
4-5 slices of ham
Chili explotion spice mix from Santa Maria
How to make Hetty’s fall omelet:
- Slice up the mushrooms, and cook them in a frying pan with some butter until they reach a rich golden color. Season with Salt and pepper. When the mushrooms are done but they in a bowl and set aside for now.
- Beat the eggs gently together, add in the milk/water, and seasoning. Shick it all lightly together. Add some butter into a frying pan on medium-high heat. When the butter has melted add in the egg mix. Turn down the heat to low. Stir in the eggs for the first 10 seconds. Let the omelet cook for a few minutes – until you see that the eggs are starting to get firm. ( Be careful so you don’t burn it.)
- Add in ham, mushrooms, and some grated cheese. Then wait 10 seconds or so before flipping one side of the omelet over the other side. Let it cook for additionally a few seconds before sliding it over to a serving plate ready for serving.
You can serve the omelett with oven baked potatoes, fried potatoes, some bread, and salad on the side. I hope y’all love this recipe as much as we do!
I hope y’all have a blessed and beautiful Sunday!