I love preparing big breakfasts on the weekend, it’s a tradition in our home. The kids know Mommy will be in the kitchen making their favorites every Saturday & Sunday, that’s how we roll. Some of the most requested meals are pancakes (I make all different kinds!), waffles, french toast, and omelets!
I enjoy making omelets because anything goes! You can add just about anything to an omelet, right?! Or is that just me?! Left over veggies from last night’s dinner, sure, throw ’em in! Leftover ham from the Thanksgiving meal the day before, into the pan you go! Kikkoman Soy Sauce that I usually only use for my Asian dishes, What?! Yep, you read that correctly, I add Kikkoman Soy Sauce to my veggie omelets… it helps “kikk” up the flavor!
8 eggs – 1/2 onion, diced – 1/2 large tomato, diced – 10 oz pkg mushrooms, sliced – 1 cup shredded cheese (I used the Italian blend) – 2 Tablespoons Kikkoman Soy Sauce
2. Give the onions & mushrooms a few minutes to sauté, then add the well-beaten eggs to the pan. Eight eggs will be enough to feed a family of four. 3. After the eggs, toss in the tomatoes. Doesn’t that look good?! 4. Let everything cook for a few minutes and then add your cheese. Omelets don’t take very long to cook, cover it up and after about 5-10 minutes, it should be ready. You can salt & pepper to taste, but with the Kikkoman Soy Sauce-you really don’t need to add any salt. I like that Kikkoman offers a reduced sodium variety, that’s the one I used. Wanna see the end result? How yummy does that look?! I took several pics & couldn’t decide on a favorite, so you’re getting them all! Which one do you like best?
**Disclosure: This is a compensated post is in collaboration with Latina Bloggers Connect and Kikkoman, all opinions are my own.**