Autumn Omelets

As a child my grandparents owned a bed + breakfast in southwestern Wisconsin along the Mississippi river.  I spent many summers learning the fine art of making beds and omelets.  In my eyes, my grandfather was a master omelet maker.  Omelets allow for infinite creativity and variety.  I love that omelets adapt to the seasons, below are a few of my favorite autumn omelets.

1. In a non-stick skillet, heat 2 tsp olive oil on medium heat.
2. Add desired seasonal vegetables and cook until tender, see below for ideas, remove from skillet and set aside.
3. Whisk 2-3 eggs in a side bowl, add a shake of salt.
4. Add another 2 tsp of olive oil to the skillet, and then pour whisked eggs into the hot skillet.
5. Watch closely, as soon as the egg is slightly firm on the bottom side + flip able, flip.
6. Place cooked seasonal vegetables in the center. Fold the egg ‘disc’ in half around the filling.  Press the omelet with the spatula to get out any liquid from center to cook fully.
7. Flip the omelet one more time to ensure both sides are cooked but not too brown. 

My favorite fall seasonal fillings for omelets:

Crimini mushrooms, spinach, leeks and cooked bacon 
Chard, leeks and kalamata olives
Roasted fennel and butternut squash 
Arugula, red peppers and onion
Zucchini, basil and onion

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