On the weekends, we usually sleep in just a little (okay, as much as the children will let us!) and then putter around, taking showers, goofing off, and making a nice big late breakfast. (Hungry children get bananas or kefir to hold them over until breakfast is ready!)

If we have leftover steak or roast on hand, Joshua really enjoys a good steak omelette for breakfast. I like to include lots of veggies, too!

An omelette with bits of steak, green onions, peppers, tomatoes, black olives and cheese is pretty hard to beat for husband-pleasing breakfast options. (Me? I'd take waffles over steak any time!)

Making the perfect omelette can be elusive.

We've tried using eggs with milk, eggs with sour cream, eggs with water. Now, we just use plain eggs.

We've tried cooking the eggs with a lid on the pan, letting the runny egg slip under the omelette to cook, wrapping a runny omelette and trying to "heat through", and flipping the eggs. Since we like our eggs not browned too much, I find it's easier to flip the eggs. No burning, no runny eggs inside.

But how to flip them? My trick is to:

use a big skillet or griddle

spread the eggs thinly

cook over a low temperature

and use a big/wide turner to gently flip the mostly-cooked eggs before quickly adding toppings and rolling or folding.

Still, if you've never made an omelette before, you'll probably need a couple tries to get used to how your pan and your stove work together. The omelettes that don't come out picture-perfect will still be delicious!

Our weekend menu plan:

Saturday

breakfast: Easy Baked Apple Oatmeal

lunch: Simple bean tacos

dinner: Grilled Copper River Salmon, brown rice, and cooked peas

Sunday

breakfast: Oatmeal, scrambled eggs, toast

lunch: grilled chicken breast, corn, green beans, dinner rolls

dinner: a salad of some sort

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