Spanish Omlets

The one thing that I really love about weekends is the fact that I can really cook breakfast for the family. And there is just something about fall time that gets me going on the fall time type foods. These omlets are so simple and yet so tasty. Any time I have some green peppers and onion, I fix this up for a quick and healthy breakfast, Mr. quite like this because of the veggies and the spicy flavors.....what a nice way to start your day!

So what I do is round everything up and get it all together, some tomato sauce, onion, green pepper and a couple of spices is all you need.

I've started to discover some things in my picture editing program, like the contrast and shades of different colors....I was happier with the end result on these.

Next I cut up my veggies and pour the tomato sauce in, add the ceyenne pepper, chili powder and salt and pepper. 

I just love those colors.....

Then stir everything together and cook covered on medium heat until it comes to a slight boil, then turn it down to that mid point between medium and low.....and just let that bubble while the eggs are prepared.

I don't add any water or milk to my eggs when I mix them up, and maybe I should......but I don't. Anyway, I do use butter for my omlets, it just gives the eggs a better flavor and finish.

Now, I add cheese to ours from time to time, and then at other times I don't, guess it just depends upon my mood  :o) Either way, these are just yummy!

And once these are finished, I place them on a plate and spoon the tomato sauce mixture over the top, just look at those wonderful colors....

This is one of those things that just can't be without toast, and of course don't forget to dunk that nice buttery toast in the sauce, it's fabulous!!!!

Spanish Omlets

Ingredients:

1 8 oz can of tomato sauce

1/4 C green bell pepper (chopped)

1/4 C onion (chopped)

1 tsp. chili powder

dash of ceyenne pepper (depending upon your taste)

Salt and pepper to taste

Butter

Directions:

Combine chopped bell peppers, onions, tomato sauce and spices. Stir and cover on medium heat until it starts to bubble, then turn down to simmer. In a separate bowl lightly beat two eggs with salt and pepper to taste, pour into a small non-stick skillet with butter melted in it and cover until the edges begin to look firm, turn and sprinkle cheese on half of the eggs, cover again for just a minute, fold in half and place on a plate, covere the eggs with the tomato sauce mixture and serve.

Cheesey Potato Puffs

These are such a good way to use up left over mashed potatoes, I usually cook these up for breakfast but I'm sure that they would be yummy for any other meal of the day - hey, breakfast isn't just for breakfast anymore. These are also just quick and easy and it's good and hearty.

So I started with some left over mashed potatoes, and I just happened to have the fresh red potatoes out of my dad's potato patch.....I just love new red potatoes, don't you? When I have red potatoes too, I don't take the skin off, just seems to add a lot to them by leaving the skins on. 

Now we're getting into the really good stuff! 

I just dropped those by spoonfuls into the pan oh and the kitchen suddenly came alive. 

Oh my lord, that just looks so good, I can't wait for the cheesey deliciousness.

Oh yeah - breakfast is now officially served. Enjoy, we certainly will!

Cheesy Potato Puffs

Ingredients:
1 1/2 - 2 C mashed potatoes
1/2 tsp. garlic salt
1/2  - 3/4 C grated cheddar cheese
2 eggs
2 Tbsp oil

Directions:
Combine potatoes, garlic salt, cheese and eggs, stirring until well incorporated. Measure oil into a frying pan on med heat, and drop by spoonfuls and cook until browned, turn puffs over using a fork and brown on the other side. Serve immediately. Makes about 6 servings.

Spinach and Ham Quiche

Spinach and Ham Quiche

Ingredients

• 6 large eggs, beaten
• 1 1/2 cups heavy cream
• Salt and pepper
• 2 cups chopped fresh baby spinach, packed
• 1 package diced ham
• 1 1/2 cups shredded Swiss cheese
• 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Directions

Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

Buttermilk Pancakes

I usually cook breakfast on the weekends, so a lot of the time we like to do pancakes, it's hot and of course, goes well with bacon or ham, right? This is one of our favorites around here.

Buttermilk Pancakes

2 C flour

3 Tbsp. sugar

½ tsp salt

½ tsp baking soda

1 tsp baking powder

2 C well-shaken buttermilk

2 large eggs

1 tsp. vanilla extract

4 Tbsp. melted butter

Cooking spray

Mix dry ingredients together, combine wet ingredients together then form a well in the center of the dry ingredients. Stir in wet ingredients until just combined, don’t stir too much, or the pancakes will be rubbery.

Cook and enjoy.