valley green's sunday brunch spicy omelet

How To Make valley green's sunday brunch spicy omelet

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  1

  In a medium skillet, heat butter over medium-high heat, and saute onions and mushrooms for about 2 minutes.
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  2

  Whisk in half and half to beaten eggs, and pour mixture over mushrooms and onions in the skillet.
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  3

  Add chopped tomatoes. Mixture should be bubbling gently. Reduce heat to medium-low. Season with a little salt and pepper.
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  4

  As mixture begins to cook around edges, sprinkle in the pinch of nutmeg and shredded pepperjack cheese.
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  5

  When cheese is melted and eggs are cooked, carefully lift one side of the omelet with a spatula, and fold it over the other half. Press down gently to allow melted cheese to "seal" your creation.
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  6

  Lift omelet onto plate and cut in half to serve in 2 sections. (Note: This is a large omelet that can be cut into thirds to make 3 servings.) For extra zing, add a few dashes of hot sauce before serving. Serve with toast and locally-made jam for a hearty country breakfast!
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