Breakfast on the weekend is an adventure at my house. During the week, breakfast consists of quick, simple and easy foods – like an English Muffin, Bowl of Oatmeal, or even just a Granola Bar.

My husband usually opts for something out of the snack drawer. Hint: to satisfy after school hungry kids and husbands who snack all day, I created a Snack Drawer. I took one of the kitchen drawers and emptied all the randomness from it – you know, AA batteries, a dead flashlight, screwdriver, crayons, twist ties, odd shoe laces and a broken Christmas ornament.

I washed the drawer and refilled it with a variety of snack items – Little Debbie snacks, fruit cups, packets of oatmeal, etc. Then I announced to the family that this drawer was “open season” – meaning it was available to be eaten any time of day, by anybody, until it was empty. I would refill it upon my next trip to the grocery.

The “open season” invite was intended to keep them out of the fridge and from snacking on food I had plans for! This part of the plan worked!

The “until it’s empty” warning was to encourage them to ration the snacks through the week, instead of chowing down on Monday and being starved the rest of the week. This part of the plan took a while to sink in!

But, I digress … (it does happen, often!) 

Weekend breakfast is more of a luxury meal. We have a more traditional full breakfast on weekends when I have more time to cook. Sometimes we have pancakes or waffles, other times freshly baked blueberry muffins. Often we have eggs. My family’s favorite way to eat eggs – besides “Dippy Eggs” is Omelettes.

Cheesy Onion Omelette Recipe

Ingredients:

1 medium Onion, chopped
4 Eggs, beaten
1/2 cup Cheddar Cheese, shredded
Salt
Pepper

Recipe Directions:

Preheat your skillet on the stove over medium heat while you chop the onions and beat the eggs (in a small bowl).
Cook the onions in 1 TB oil or butter, until the onions are translucent. (clear and just turning golden on edges.)
Using your spatula, spread the onions evenly over the bottom of the skillet.
Gently pour in eggs.
Allow to cook, lifting the edges of the omelette so that uncooked egg can run under the omelette.
Cook over medium heat until eggs are almost completely cooked.
Sprinkle shredded cheddar cheese over half the omelette.
Gently slide the spatula under one half of the omelette and fold the eggs over, so you have a half moon shaped omelette.
Cut in half and lift each half onto a plate.

Variations:

Add some sliced mushrooms when you add the cheddar cheese. Replace cheddar with your favorite other type of shredded cheese. Top with some green onion bits when serving.

Make it a Meal:

Serve with bacon or sausage and toast. Add some fresh fruit to balance out your breakfast.

Step by Step Pictures:

If you’re good at multi-tasking, you can chop the onions, put them on to cook and beat the eggs while the onions are filling your house with that wonderful aroma.

Patience is a virtue, but there’s almost nothing as lengthy as the time it takes for eggs to cook into omelette perfection when you’re hungry!

Folding omelettes is an art. I get it done all the time, and occasionally the result is a pretty fancy nearly restaurant perfect fold. Usually, it looks close. See …

Served and ready to eat … do you have your fork?

I know some families who make fancy things like crepes (one of my goals!) or elaborate meals including several courses. I like the convenience of using ingredients that are easy to find … eggs, onions, cheese and bread!

What is your favorite weekend breakfast?

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