It’s such a luxury to be able to get up at 9:00 a.m. and have a leisurely cup of coffee or two before it’s time to make breakfast. It’s Saturday and after a gruelling week and a late Friday night at the movies, we just wanted to relax. Unrushed, I was able to prepare a full breakfast of cheese omelets, cold cuts, and (more) slices of quick-melt cheese served with mango juice and more coffee. We ate a little after 10.00 a.m. As a result, no one’s asking for lunch yet and it is 1.00 p.m. Well, lunch will be ready in about 30 minutes.
When we say cheese omelet in my family, we don’t mean omelet sprinkled with grated cheese. We mean whole slices of cheese, and lots of them, laid on one side of a circle of semi-cooked eggs and allowed to melt before the other half is folded over. I learned it from my husband. It’s something of a specialty that he perfected as a bachelor. Adding chopped vegetables to the beaten eggs is my idea though. Making a cheese omelet is easy. Beat some eggs (I used three) until frothy. Add some chopped onion leaves, parsley, and pimientoes and stir well.
Heat a teaspoonful of butter with a teaspoonful of cooking oil in a pan (I used a non-stick pan). When hot, pour in the beaten eggs and vegetables. Swirl the pan for even cooking. Or, do as my husband does. Push the mixture towards the center as the eggs cook. When the mixture is a little firm, lay several slices of quick melt cheese (mozzarella is best, actually) on half of the semi-set egg mixture. Cook over medium-low heat until the cheese starts to melt. Fold over the other half, cook for a few seconds longer, and slide the omelet onto a large plate.