So many kids don't eat breakfast. So have them help you in the kitchen and fuel their bodies with energy to make it a fantastic day!
- 2 eggs
- 2 slices ham, chopped (optional)
- 1/2 cup shredded low fat cheddar cheese
- 1 tablespoon chopped onion (optional)
- 1 tablespoon chopped green bell pepper (optional)
- 2 tablespoons chopped fresh tomato (optional)
- 1 tablespoon chunky salsa (optional)
- 2 fresh mushrooms, sliced (optional)
1. Crack the eggs into a large resealable freezer bag. Press out most of the air and seal. Shake or squeeze to beat the eggs. Open the bag, and add the ham, cheese, onion, green pepper, tomato, salsa, and mushrooms. Squeeze out as much of the air as you can, and seal the bag.
2. Bring a large pot of water to a boil. Place up to eight bags at a time into the boiling water. Cook for exactly 13 minutes. Open the bag, and let the omelet roll out onto a plate. The omelet should roll out easily.
Susan Caldwell is the mom of two and the owner of Lil' Chef in north Raleigh. Go to Lil' Chef's website to learn more about the classes, programs and parties it offers for tots to teens. And find her here twice a month on Go Ask Mom.