KT and I spent last weekend in a cabin in the woods of Virginia with six other friends. The cabin had a hot tub, the weather was beautiful, and we had brought tons of food. Besides reading, partying, and playing a never-ending game of
1981 Trivial Pursuit
, what we did was cook. Each couple had control of one meal during the weekend and KT and I were in charge of Sunday breakfast.
You can take breakfast in either a sweet or savory route and we chose savory; we served omelets with toast and sausages. When I lived in Louisville, the farmer's market down the street had an awesome omelet station - they served a ton of people fresh, vegetable-packed omelets really quickly - and I used it as inspiration for the omelets we made this weekend.
We made omelets to order for 8 people, which seems like it would be a lot of work, but it was simplified by preparing the ingredients beforehand. For those who don't know, laying out your ingredients this way is called mise en place, one of the basic organization techniques for chefs and something that should really
extend into the rest of your life
. With all the ingredients set out, all you need to do is grab a handful of each ingredient and throw it in the pan. It makes cooking up a lot of plates easy!
Just in case you aren't interested in an omelet station, I've set out a single serving version of our omelet below. Don't worry too much on exact quantities of the ingredients, omelets don't to need to be perfect.
One quick side note - to speed up the process we sauteed all the mushrooms together first and then added them to the omelets later on in the process. If you don't mind waiting a little longer per omelet for everything to cook down, then add them in when you add in your Swiss chard.