Snow Day for Adults

Gone are the snow days when the kids were young and woke up late in their pajamas to the wonderful aroma of pancakes coming from the kitchen.  Excited that there was no school but better yet, a luscious pancake breakfast used to fuel all the activities that a snow day brings.  I enjoyed making them pancakes, it kinda felt like a holiday for me.  My son loved a stack with lots of syrup.  My daughter loved hers in a Mickey Mouse shape with chocolate chips. 

Today is a snow day in our town as a matter of fact, every school in the state of Virginia is closed.  So to kinda keep up with tradition and even though our kids all grown up and it's just hubby and I, I decided to cook hubby a "big" breakfast.  An omelet with everything I could put in it, including corn tortillas.  Go figure, growing up in a Mexican-American home, we found a dozen ways to use corn tortillas in our recipes as they were a main staple in our pantry.

Here's the recipe and instructions to this omelet but please note, omelets are diverse.  You can put anything you want (that's edible) in an omelet.  This is what I put in ours for today:

Olive oil
3 corn tortillas, sliced into bits & pieces, whichever way you like
1 tbsp. pure butter
4 eggs, whisked until it very bubbly (by hand about 5 minutes or 3 minutes with mixer - the more you whisk, the fluffier the omelet)
1 cup cooked breakfast sausage, chopped
1 cup Monterrey Jack/Colby cheese, freshly grated
Kosher Salt & Pepper
1/4 cup fresh chives, diced

Heat oil in a hot 10" skillet
Cook tortilla pieces until browned and slightly crispy, remove from pan a set aside.
Turn heat down to low and melt butter, spread around pan.
Add egg and cook until edges are soft yet cooked and the egg mixture is semi cooked all the way.
Sprinkle on salt & pepper.
Sprinkle tortilla pieces, cooked sausage and 1/2 the chives evenly over egg mixture.
Add the cheese and distribute evenly.  Cover and cook for about 5-7 more minutes or until the egg mixture is cooked all the way.
With a rubber spatula (because of it's flexibility), gently push it under half of the omelet, being careful not to tear it (if you do, it's okay - practice makes perfect) and fold over until it takes the shape of a half moon.  Cook for another 30 seconds until the cheese melts.  Sprinkle with the rest of the chives.

Remember:  You can put almost anything from sliced tomatoes, spinach, mushrooms, salsa, yesterday's leftovers into an omelet.  Be creative, the possibilities are endless!

I cut a small piece of the omelet for me and gave the rest to hubby, served with toast.

Wherever you are, makes lots of memories on these snow days, even if it's just you and your hubby.  Enjoy your weekend, and remember to savor every moment!