I hadn't eaten vegetables in the last two days so I knew that had to change. After my morning coffee and taking up time with the dogs, I needed to think about breakfast. So I opened the refrigerator and there was the almost empty bag of brussels sprouts I bought last week.
No, I don't want brussels sprouts for breakfast, no matter how good they are, or how many ways I have prepared them lately.
There was nothing in the fridge that excited me. Nothing in the pantry either. I wasn't in the mood for oatmeal or scrambled eggs. . .
I wonder how brussels sprouts would go with an omelette? Hhhmmm. . .
Amazingly, it turned out great!
I whisked the eggs with milk, tabasco sauce, allspice and a dash of nutmeg while the omelette pan was heating up. Next I grated cheddar into a small bowl. I took 4 brussels sprouts from the bag, washed them under water and sliced them very thin. I looked in the fridge to see if maybe there was a red bell pepper to add color variety. No luck there.
I placed the cheese and brussels sprouts on one side of the egg mixture in the cast iron omelette pan and let that cook for awhile. Then a flipped the other side over the cheese mixture.
What began as a last resort to ease my guilt at not getting enough vegetables, turned into a really tasty breakfast!
Spring Mill State Park
6 hours ago