When you’re up all night and you want real breakfast, this Chinese sausage and straw mushrooms omelet is the perfect solution.
I can’t remember the last time I had breakfast if, by breakfast, you mean morning meal. Technically, breakfast — derived from breaking the fast because you fast the whole night while sleeping — is the first meal of the day. In other words, whatever time your day starts you break your fast when you eat your first meal. So, strictly speaking, if my first meal for the day is at 2.00 p.m., that is breakfast. It is just culture and tradition that defines breakfast as something eaten before noon.
So, anyway, I was up all night fixing what can be fixed with in this blog to lighten the load on the server. I discussed things with my webhost and I just don’t think that I can afford an upgrade right now. So, it was back to lightening the load. Small graphic for the header, get rid of unnecessary plugins, choose alternative plugins that are super lightweight and, most importantly, find the best setting for the cache plugin to conserve server resources. Ok, right, I’m talking Greek again so I’ll stop now.
The point in relating what I just did was to provide a background on why I was up all night. I was. And, by the crack of dawn, I was very hungry. For the first time in I don’t know how long, I was actually thinking of breakfast. A real breakfast — not some hurriedly slapped together sandwich. And this was what I made. Two large Chinese sausage and straw mushrooms omelets. One for me and one for Speedy who is still in la la land as I post this recipe.
Heat a non-stick omelet pan (meaning a small frying pan because this recipe is for two omelets cooked individually). Add half of the sausage slices; cook until the white fat turns translucent. Add half of the sliced onion and half of the chopped pepper. Sprinkle with a little salt and pepper. Cook, stirring, often until the vegetables start to soften. Scoop everything out of the pan and transfer to a plate.
Heat 1 tbsp. of butter in the pan. Pour in half of the beaten eggs. Cook over medium heat just until the edges start to turn firm. Sprinkle half of the mushrooms and tomatoes on top. Sprinkle with salt and pepper. Top with the cooked sausage-onion-bell pepper mixture. Cook until the eggs are done and everything else is heated through. Slide the omelet on to a plate.
Repeat with the remaining ingredients to make the Chinese sausage and straw mushrooms omelet.