Pimento Cheese Omelet
The Masters golf tournament is coming up this weekend. I know a lot of people think golf on TV is really boring, and I couldn’t agree more. However, I’ve had some of the best naps of my life during this particular golf tournament!
It’s early April, so it’s usually just about the time of year we open up a few windows to get some fresh air flowing through the house. There’s usually not much else going on this weekend, so Jeff is home watching golf, and I’m on the couch reading magazines until . . . zzzzzzzz.
The sound of the announcers, the birds tweeting, the incredibly boring subject matter. I’m practically dozing off just thinking about it.
Opinions range on whether they are actually tasty, or taste better than they should because of the environment they’re served in. I’m guessing my pimento mac and cheese is better than those sandwiches.
Regardless, I decided to take a few moments (before my nap) to whip up a breakfast inspired by this tradition. This Pimento Cheese Omelet takes just minutes to prepare and is full of flavor! Don’t forget the oven bacon!
- 1 tablespoon extra virgin olive oil
- 2 large eggs, beaten
- 2 tablespoons shredded extra sharp cheddar cheese
- 1 tablespoon drained pimientos
- Pinch of salt and pepper
- 2 teaspoons chopped fresh chives
- In small nonstick skillet, heat oil over medium heat. Add eggs and let stand until edges of omelet just start to set. Working quickly, gently push cooked edges of eggs toward center of pan with rubber spatula, then tilt pan so that still-liquid eggs take the place of what was pushed to center. Repeat around edge of omelet until no more liquid egg remains.
- When top of omelet is almost set, sprinkle bottom half with cheese, pimientos and salt and pepper. Fold top half of omelet down over fillings and let cook 1 minute or until eggs are completely cooked and cheese is melted. Transfer to plate and serve topped with chives.