• JJ & Michelle

Can We Just Call It A "Homelette"?



Because of my work schedule (up at 2:40am and out the door at 3am), breakfast is a bit weird for me. It's very easy to fall into the trap of processed food stuffs or if that doesn't work there's always the pop-tart in the vending machine at work.


Well, thanks to my amazing wife Michelle, I can have a healthy breakfast every morning that's easy to re-heat and eat, and easy for Michelle to make. She calls them "Hand Held Omelettes, I just want to call them "Homelettes". (you make them at HOME, they LET you eat healthy on the go......HOMELETTE.


Anyway, this is one of those things that all you need is a mini loaf pan (we used the one from Pampered Chef, but anything similar to it will do), and know how to make an omelette.





Other than that, you're only limited by your imagination.




INGREDIENTS

(Make whatever kind of omelette you want, I will used the last one Michelle made for the example recipe)


-Leftover ribeye steak grilled the night before (about 6-8 ounces)

-Red Onion (raw)

-2-3 slices of provolone chopped

-1/2 a leftover grilled zucchini, diced

-7 eggs (this will fill 5 of the 8 holes of the pan 10 eggs will fill all 8) beaten with salt and pepper to taste



DIRECTIONS


  1. Pre-heat oven to 350

  2. Coat the pan with olive oil and salt and pepper

  3. Fill pan sections 3/4 of the way full with ingredients (minus the eggs)

  4. Pour eggs into pan

  5. Bake for 10 minutes

  6. Eat them hot and fresh for breakfast or store them in ziplocs, tupperware or plastic wrap after they cool for work the rest of the week. I reheat mine in the microwave at work for about 45 seconds.

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