Wednesday, November 26, 2008


STRAWBERRY BLENDER BREAKFAST ..another nice breakfast recipe !

  • 2 c. frozen unsweetened whole strawberries
  • 1 1/2 c. milk
  • 1/2 c. plain yogurt
  • 2 env. vanilla flavored instant breakfast mix
  • 2 tbsp. honey

In a blender, combine strawberry, milk, yogurt, breakfast mix and honey. Cover, blend until almost smooth, stopping the blender and stirring as necessary. Pour into 3 or 4 (8 ounce)
glasses. Serve immediately. hmm.nice one ! Enjoy your breakfast !



 ...try this breakfast recipe...nice !

  • 2 cups Bisquick mix
  • 1 1/3 cups milk
  • 2 tablespoons vegetable oil
  • 1 egg
  • sprinkle of cinnamon
  • 1/2 cup sugar

Mix all ingredients in a large bowl. Pour some into a seasoned waffle iron and bake until golden brown.Serve with or without syrup. The breakfast recipe is ready to serve...enjoy the breakfast !



EASY BREAKFAST COFFEE CAKE ....a great breakfast recipe to try !

  • 1 pkg. dinner rolls (24)
  • 1 pkg. butterscotch pudding (regular)
  • 1 t. cinnamon
  • 1 c. brown sugar

Combine sugar, cinnamon, and pudding and set aside. Grease bundt pan and place rolls on bottom and sprinkle sugar mixture over top. Cover with foil and let stand over night.
Bake at 350 for 30 minutes. Great for when you have company. Don't spend your time in the kitchen when you could be visiting!! The breakfast recipe of coffee cake is ready to serve...enjoy the breakfast...!



EASY BREAKFAST HASH BROWN CHEESE BAKE ...a great breakfast recipe to try...nice !

  • 1 pkg. (32 oz.) frozen shredded hash browns
  • 2 cans of potato soup
  • 2 (8 oz.) sour cream
  • 2 c. grated sharp cheddar cheese
  • 1 c. Parmesan cheese

Combine all ingredients, stir well. Spoon into greased 9X13 baking dish.Bake at 350 for 40 minutes or until a little brown. The breakfast recipe is ready...enjoy the breakfast !


CINNAMON BUN BREAKFAST FOCACCIA WITH EQUAL ...a great and healthy breakfast recipe to try !

  • 1 package (16 oz.) Pillsbury Hot Roll Mix
  • 1/4 cup Equal® Spoonful*
  • 2 1/2 teaspoons ground cinnamon, divided
  • 1 cup very hot tap water
  • 1 egg, slightly beaten
  • 1/4 cup Equal® Spoonful**
  • 5 tablespoons melted butter, divided
  • 3/4 cup dried cranberries
  • 1 cup reduced fat granola cereal
  • 4 ounces reduced fat cream cheese, softened
  • 2 tablespoons Equal® Spoonful***
  • 1/2 teaspoon vanilla
  • 1 to 2 tablespoons 2% milk

Combine hot roll mix, yeast packet, 1/4 cup Equalâ and 1-1/2 teaspoons cinnamon. Stir in hot water, egg and 3 tablespoons melted butter. Mix until a soft dough forms. Turn out onto
lightly floured surface and knead in cranberries. Continue to knead until dough is smooth and elastic, about 3 minutes.
Shape into a ball. Cover with bowl and let rest 5 minutes.Spray a 15 x 10-inch baking pan. Press dough evenly into pan.
Combine 1/4 cup Equal, remaining 2 tablespoons melted butter and 1 teaspoon cinnamon. Spread over surface of dough.
Sprinkle with granola, pressing lightly into dough. Cover pan with waxed paper and let dough rise until puffy, about 25 minutes.
Bake in preheated 375°F oven 18 to 22 minutes, until edges are golden. Cool in pan on wire rack 5 minutes. Meanwhile, beat cream cheese, remaining 2 tablespoons Equal, vanilla and enough milk to make a spreading consistency. Drizzle cream cheese mixture over baked focaccia. The breakfast recipe is ready to serve....enjoy your breakfast !


KIDS FAVORITE BREAKFAST BARS ...try this great breakfast recipe !

  • 2 jars marshmallow creme
  • 1/2 cup peanut butter
  • 1 tbsp vanilla
  • 1 stick butter
  • 1/2 box Wheaties energy crunch
  • 1 cup granola, plain or with nuts

Melt butter and vanilla together for 1 min in the microwave. Add peanut butter and marshmallow creme and stir well to combine.
Add Wheaties to the mixture and spread it out in a plastic refrigerator container. Add granola to the top and press down into the mix with an offset spatula. Chill and serve. Enjoy the breakfast recipe !


BREAKFAST SAUSAGE CASSEROLE ...a nice breakfast recipe to try ! great !

  • 2 pounds bulk sausage
  • 10 slices bread (crusts removed)
  • butter, at room temperature
  • 2-3 cups grated cheddar cheese
  • 8 eggs
  • 1 quart half and half
  • 2 teaspoons salt
  • 2 teaspoons dry mustard
Brown sausage and drain on paper towels.
Butter a 9x13 ovenproof baking pan. Spread butter evenly on 6 slices of bread and layer in pan with the buttered side facing down.
Add a layer of sausage, spreading evenly, then add a layer of cheese.
Cover the sausage and cheese layer using 6 buttered slices of bread with the buttered side facing up.
Mix together dry mustard and salt. Combine milk, eggs, mustard and salt.Pour milk mixture over top of bread and allow to stand overnight in the refrigerator.
The following day, bake at 350°F for 1 hour.Remove from oven and allow 20 to 30 minutes before cutting into serving sized pieces.
Can be frozen. Leftovers can be reheated in the microwave. The breakfast recipe is ready to serve...enjoy your breakfast !



  • 1 lb.bulk breakfast sausage
  • 8 eggs
  • Shredded Cheese
  • Sliced avocado
  • Sour Cream
  • Salsa
  • 4 flour tortillas

Fry sausage in a skillet. Drain off fat and pat dry with a paper towel. Break eggs in a bowl and scramble with a fork. Add eggs to skillet with sausage in it. Cook on medium heat until fluffy. Top with cheese.

Heat flour tortillas in microwave on a plate covered with a paper towel. Fill each tortilla with an adequate amount of egg/sausage mixture and garnish with sliced avocado, salsa & sourcream. The breakfast recipe is ready to serve hot....enjoy the breakfast !

Thursday, October 9, 2008

Breakfast Ham Focaccia


Try this amazing breakfast recipe. The combination of focaccia, cheese and roasted red sweet pepper topped with cooked ham slices and scrambled eggs is sure to amaze friends and family with its unexpected blend of flavors. Its recommended !

  • 1 (12-inch) round or square focaccia (Italian flat bread), split horizontally
  • 3/4 cup mascarpone cheese (3-ounces)
  • 2 tablespoons finely chopped bottled roasted red sweet peppers
  • 2 teaspoons snipped fresh rosemary
  • 6 large eggs
  • 1/4 cup water
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 tablespoon butter
  • 16 slices cooked ham, thinly sliced
  • Asiago Cheese Sauce (recipe follows)
  • Snipped fresh rosemary or parsley (optional)
1. Preheat broiler. Broil cut sides of focaccia until toasted. Remove from broiler.
2. In a small bowl, combine mascarpone cheese, roasted peppers and rosemary. Spread some of the mascarpone mixture on each half of the focaccia. Cut each half of the focaccia into 4 wedges or squares.
3. Meanwhile, with a whisk or fork, in a medium bowl, beat eggs, water, salt and pepper together until combined. In a 10-inch skillet, melt butter over medium heat. Pour egg mixture
into skillet. Cook, without stirring, until mixture begins to set. Cook for 4 to 5 minutes more or until eggs are cooked through but still moist, lifting and folding often to assure eggs cook evenly. Remove from heat; keep warm.
4. To assemble focaccia, broil cheese-topped wedges or squares for 2 minutes. Top each with
2 slices of ham and some of the scrambled egg mixture. Spoon some of the Asiago Cheese Sauce
over each wedge or square. If desired, garnish with additional snipped rosemary or parsley.
This amazing breakfast recipe is ready to serve 8 great people...enjoy your breakfast !

Asiago Cheese Sauce:
In a small saucepan, melt 1 tablespoon butter over medium heat. Stir in 1 tablespoon all-purpose flour, 1/8 teaspoon salt and 1/8 teaspoon pepper. Stir in 1 cup half-and-half or light cream. Cook and stir over medium heat until thickened. Cook and stir for 1 minute more. Stir in 3/4 cup grated Asiago cheese until melted. Makes about 1 1/4 cups sauce.

Breakfast Bread Pudding with Berry Sauce

Breakfast Bread Pudding with Berry Sauce...another great breakfast recipe to try !

  • 6 slices of cinnamon/raisin bread
  • 6 large eggs
  • 2 cups milk
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/2 cup pure maple syrup
  • 2 tablespoons butter or margarine
  • 1 cup strawberries, sliced
  • 1/2 cup blueberries
  • 1 teaspoon lemon juice
  • 1 teaspoon grated lemon peel
1. Dice slices of cinnamon/raisin bread. Place the cubes in 6 greased heatproof custard cups.
2. In a large bowl, beat together eggs, milk, sugar, vanilla, and nutmeg. Divide evenly and pour over the bread cubes. Place the dishes in a roasting pan filled 1-inch deep with hot water.
3. Bake in a 325*F (160*C) oven for 35 to 45 minutes, or until the center is set. Let stand for 5 minutes.
4. In small saucepan, heat maple syrup and butter until smooth. Stir in sliced strawberries, blueberries, lemon juice, and grated lemon peel; heat through.
5. Unmold the puddings onto individual serving plates and serve with the fruit sauce. This great breakfast recipe makes 6 servings.Enjoy your breakfast !


Sunday, September 28, 2008

Bacon, Egg and Cheddar Scones

Bacon, Egg and Cheddar Scones..another great breakfast recipe to try ! Nice one !

  • 2 cups unbleached all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 5 teaspoons cold unsalted butter
  • 3 large eggs
  • 3/4 cup heavy cream
  • 2 ounces cheddar cheese, shredded (1/2 cup)
  • 2 large eggs, lightly scrambled and broken up into pieces about 1-inch square
  • 3 strips bacon, partially cooked and cut into 1/2-inch-wide strips

1. Preheat oven to 450°F. Lightly butter a baking sheet or line it with parchment paper.
2. Sift the flour, baking powder and salt together. Place in either a medium bowl or the work bowl of a food processor fitted with a steel blade. Cut the butter into the flour so that it is
completely incorporated, using two knives, a pastry blender, or your hands, or process until incorporated. Beat 2 of the raw eggs and the cream together and add to the dry ingredients. Mix or process just to incorporate the eggs into the flour and butter; do not overmix. If using the processor, transfer to a bowl. Fold the cheese, scrambled eggs, and bacon into the flour mixture. It will be sticky and chunky. Stir and knead the dough as little as possible while distributing the cheese, scrambled eggs, and bacon throughout.
3. Transfer the dough to a well-floured work surface. Pat the dough into a rectangle about 12 x 4 x 3/4-inch high. Cut the dough into three 4-inch squares. Cut the squares on the diagonal to form triangles.
4. Place the scones at least 1-inch apart on the baking sheet. Beat the remaining 1 egg with 2 tablespoons water and use this wash to brush the top of the scones.
5. Bake for 10 to 12 minutes, or until golden brown. Remove and serve warm. This great Breakfast recipe is ready...for 6 persons .Nice !


Bacon-Cheese Puffs

Try this nice breakfast recipe...the Bacon-Cheese Puffs...great for breakfast !

  • 2 cups biscuit mix
  • 5 slices bacon, fried crisp and crumbled
  • 3/4 cup milk
  • 1 large egg
  • 6-ounces cheddar cheese, cut into 12 cubes
1. Preheat oven to 400*F (205*C). Generously grease a 12-cup muffin tin; set aside.
2. Combine biscuit mix and crumbled bacon in a medium-size bowl; add milk and egg. Stir well. Batter will be slightly lumpy.
3. Spoon batter into prepared muffin tin. Make an indention in the center of each and press a cheese cube deep into hollow.
4. Bake for 15 minutes or until golden brown. Serve hot. The breakfast is ready !


Thursday, September 25, 2008

Scrambled Egg Breakfast Pizza

Scrambled Egg Breakfast Pizza..another amazing breakfast recipe to try !


* 3 eggs
* 1 pkg ground sausage
* 1/4 cup onions
* cheese of choice
* 2 cans of biscuits

Brown sausage and onions. Set aside
Scramble eggs.
Roll out biscuits on stone cooking dish or greased pan.
Cover unbaked biscuits with eggs, meat/onions, and cheese.
Bake acording to biscuits directions. Breakfast is ready !

Cream Cheese Spinach Omelette

Cream Cheese Spinach Omelette


* 2 oz cream cheese
* 2 eggs
* 1/4 cup chopped fresh spinach leaves
* 1/4 teaspoon toasted sesame seed oil

In a bowl, mix together cream cheese and spinach. In a separate bowl, beat 2 eggs. Brush sesame seed oil on the bottom of a frying pan. Preheat pan on medium heat, pour in eggs. Cook until able to flip egg. Spread cream cheese mixture onto cooked side of egg. Wait 30 seconds to ensure the other side of the egg is cooked, fold in half, wait 1 minute to melt cream cheese mixture. Remove from heat, serve.

Crawfish Omelette

Crawfish Omelette...another nice breakfast recipe to try !


* 1 lb cooked crawfish tails
* 1/4 cup butter
* 3/4 cup minced red bell pepper
* 1 tbsp chopped garlic
* 1/2 cup sliced mushrooms
* 1/4 cup sliced green onions
* 1 tbsp chopped parsley
* 8 eggs
* 1/2 cup milk
* salt and cracked black pepper to taste
* 1/2 tsp Worcestershire sauce

In a heavy-bottomed saute pan, heat butter over medium high heat. Add bell pepper, garlic, mushrooms and green onions. Saute three to five minutes or until vegetables are wilted. Add crawfish, green onions and parsley. Continue to saute an additional five minutes.

In a small mixing bowl, place eggs and milk. Using a wire whisk, beat until well blended. Season to taste using salt, pepper and Worcestershire. Pour egg / milk mixture over crawfish and stir gently. When eggs are set, turn omelette onto a platter. Garnish with fresh parsley. Breakfast is ready..great taste !


Crabmeat Omelette

Another nice breakfast recipe to try..the Crabmeat Omelette !


* 6 eggs - beaten
* 1/2 pound lump crabmeat - fresh
* salt and pepper to taste
* medium onion or 6 green onions - chopped fine
* 3 toes garlic - chopped fine
* one stem of celery - chopped fine
* 1/2 small bell pepper - chopped fine
* whole stick of butter (not margarine)

Melt butter in a saucepan on medium high heat, saute onion, garlic, celery & bell pepper. When seasonings are transparent & tender, add crabmeat.

Turn fire down to medium low/ low heat & stir mixture until well mixed & heated. Add the six well beaten eggs, seasoned to your liking with the salt & pepper or Tony Chachere's Creole Seasoning.

Pour eggs into pan & cook on low fire until set, flip, allow to set again & serve with toast or biscuits..Great breakfast is ready !

Cinnamon Apple Omelet

Try this great breakfast recipe...Cinnamon Apple Omelet


* 3 large eggs
* 1 medium Granny Smith apple -- peeled and thinly sliced
* 1 Tablespoon sour cream
* 1 Tablespoon cream
* 1 Tablespoon brown sugar
* 2 teaspoons butter
* 1/2 teaspoon cinnamon

Beat eggs with cream until fluffy; set aside.

In a large skillet/frying pan, melt half (1 teaspoon) of the butter. Add apples, cinnamon and brown sugar. Saute until tender -- stirring often. Empty contents to a bowl or plate and set aside.

Clean the frying pan. Melt remaining butter. Pour in egg mixture. Cook as you would an ordinary omelet. When eggs are 90 percent set, flip the omelet. In the center of the open-face omelet, spread the sour cream and top that with most of the apple mixture.

Fold omelet and transfer to a plate. Top with remaining apple mixture.And the nice breakfast is ready..enjoy it !

Cheesy Sausage and Egg Bake

Cheesy Sausage and Egg Bake


* 1 pound bulk pork sausage -- cooked and drained
* 1 1/2 cups sliced fresh mushrooms (4 ounces)
* 8 medium green onions
* sliced (1/2 cup)
* 2 medium tomatoes -- chopped (1 1/2 cups)
* 2 cups shredded mozzarella cheese (8 ounces)
* 1 1/4 cups Original Bisquick mix
* 1 cup milk
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
* 1/2 teaspoon pepper
* 12 eggs

1. Heat oven to 350ºF. Grease rectangular baking dish, 13x9x2 inches. Layer sausage, mushrooms, onions, tomatoes and cheese in dish.
2. Stir remaining ingredients until blended. Pour over cheese.
3. Bake uncovered 30 to 35 minutes or until golden brown and set.
Have a great breakfast!!!...Great and delicious taste...enjoy !

Cheesy Chicken Omelet

Cheesy Chicken Omelet


* 3 eggs
* 2 slices bacon
* 2 Tablespoons leftover chicken - chopped
* 1 teaspoon butter
* 1 and 1/2 Tablespoons chopped tomato
* 1 Tablspoon chopped bell pepper
* 1 clove of garlic - minced
* 1 green onion chopped
* 1 Tablespoon ranch dressing
* 1/2 cup shredded cheedar cheese
* 1/4 cup shredded mozzarella cheese
* salt and pepper to taste

In a skillet over medium high heat, cook bacon until crisp. Crumble, set aside.
Melt butter in an omelette pan over medium heat and sautee vegetables, about 2 minutes. Beat eggs; season with salt and pepper and pour into the pan, covering the vegetables. Place a lid over the pan.

In a small bowl, combine bacon, chicken, and ranch dressing. Stir well to coat.

Once the omelette has set and puffed slightly, carefully flip.

Spread the chicken/bacon mixture over the omelette, and sprinkle cheese on top, followed by the chopped tomato. Turn off heat and cover with a lid, allowing the cheese to melt.

Lift the lid, fold omelette in half, cut into two wedges and serve...great breakfast is ready !

Cheese Omelette

Cheese Omelette..another great breakfast recipe to try !

* 2 eggs
* 2 teaspoons butter or margarine
* 1/4 cup shredded Cheddar cheese
* Salt and pepper -- if desired

1. Beat eggs in small bowl with fork or wire whisk until yolks and whites are well mixed.

2. Heat butter in 8-inch skillet over medium-high heat until butter is hot and sizzling. As butter melts, tilt skillet to coat bottom with butter.

3. Quickly pour eggs into skillet. While rapidly sliding skillet back and forth over heat, quickly stir eggs with a fork to spread them continuously over the bottom of the skillet as they thicken. When they are thickened, let stand over heat a few seconds to lightly brown bottom of omelet. Do not overcook... the omelet will continue to cook after being folded. Sprinkle with cheese.

4. Tilt skillet and run a spatula under edge of omelet, then jerk skillet sharply to loosen omelet from bottom of skillet. Fold portion of omelet nearest you just to center. Allow for a portion of the omelet to slide up side of skillet. Turn omelet onto warm plate, flipping folded portion of omelet over so far side is on bottom. Tuck sides of omelet under if desired. Sprinkle with salt and pepper. The breakfast is ready !

Baked Florentine Omelete

Baked Florentine Omelete..try this nice breakfast recipe ..great !


* 8 large eggs - well beaten
* 1 cup Ricotta cheese
* 1/2 cup milk
* 1 cup Mozzarella cheese - grated
* 1/2 cup thinly sliced scallions
* 5 leaves fresh basil - chopped
* 2 sprigs fresh oregano
* 1/4 teaspoon black pepper
* 1 10 Oz. package (about 1 and 1/2 cups) frozen chopped spinach - thawed and drained well
* 1 cup coarsely chopped plum tomatoes
* 1/4 teaspoon salt

Preheat oven to 325 degrees.
Grease a large baking dish with cooking spray or butter.
In a large bowl, whisk the eggs and Ricotta cheese until just combined. Stir in milk, basil, oregano, salt, and pepper. Fold in spinach, tomatoes, scallions.
Spread mixture evenly the prepared baking dish. Top with grated Mozzarella cheese.
Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean.
This nice breakfast is now ready to serve...great taste !

Baked Florentine Omele

Baked Florentine Omelet..try this one..great !


* 8 large eggs - well beaten
* 1 cup Ricotta cheese
* 1/2 cup milk
* 1 cup Mozzarella cheese - grated
* 1/2 cup thinly sliced scallions
* 5 leaves fresh basil - chopped
* 2 sprigs fresh oregano
* 1/4 teaspoon black pepper
* 1 10 Oz. package (about 1 and 1/2 cups) frozen chopped spinach - thawed and drained well
* 1 cup coarsely chopped plum tomatoes
* 1/4 teaspoon salt

Preheat oven to 325 degrees.

Grease a large baking dish with cooking spray or butter.

In a large bowl, whisk the eggs and Ricotta cheese until just combined. Stir in milk, basil, oregano, salt, and pepper. Fold in spinach, tomatoes, scallions.

Spread mixture evenly the prepared baking dish. Top with grated Mozzarella cheese.

Bake for 30 to 35 minutes or until a toothpick inserted in center comes out clean.
This nice breakfast is now ready to serve...great taste !

Asparagus Omelette

Asparagus Omelette..nice breakfast recipe !


* 1 pound asparagus (about 1 cup) - trimmed
* 1 cup shredded SWiss cheese
* 8 large eggs
* 4 teaspoons butter
* 1/2 teaspoon salt

In a medium sauce pan, bring aparagus and 2 cups of water to a boil. Reduce heat to simmer and allow asparagus to cook until tender. Drain and rinse asparagus in warm water. Set aside.

In a medium bowl, beat eggs with salt and 1/3 cup of water.

For each omelette (this recipe should make four) do the following:

Prepare a medium skillet or frying pan at medium heat with a teaspoon of melted butter. Pour 1/2 cup of the egg mixture into the pan. Cook until egg is set, occasionally lifting the edges of the omelette to allow more egg to cook. On one half of the omelette, sprinkle 1/4 cup of Swiss cheese. Top cheese with 1/4 cup of asparagus. Fold the omelette over. Allow to cook 1 more minute. Slide omelette onto serving plate. Sprinkle with salt and pepper to taste. Garnish with parsely.
Hmmm..this nice breakfast is ready..enjoy it !

Asian Omelette

Asian Omelette


* 6 eggs
* 1/2 cup milk
* 1/2 teaspoon pepper
* 1 teaspoon vegetable oil
* 1 cup brown or white rice
* 1 tablespoon finely chopped carrot
* 1 tablespoon finely chopped green bell pepper
* 1 tablespoon finely chopped red bell pepper
* 1 tablespoon finely chopped green onion
* 1 tablespoon finely chopped mushrooms
* 1 garlic clove finely chopped
* 1 tablespoon soy sauce

Beat eggs, milk and pepper slightly; set aside. Heat oil in 8-inch nonstick skillet or omelet pan over medium-high heat. Cook remaining ingredients except soy sauce in oil, stirring frequently, until vegetables are crisp-tender. Stir in soy sauce. Remove mixture from skillet; keep warm.

2. Spray same skillet with cooking spray; heat over medium-high heat. Quickly pour about 1/2 cup of the egg mixture into skillet. Slide skillet back and forth rapidly over heat and, at the same time, quickly stir with a fork to spread eggs continuously over bottom of skillet as they thicken. Let stand over heat a few seconds to lightly brown bottom of omelet. (Do not overcook--omelet will continue to cook after folding.)

3. Spoon about 1/4 cup of the rice mixture on one side of omelet. Run spatula under unfilled side of omelet; lift over rice mixture. Tilting skillet slightly, turn omelet onto plate. Repeat with remaining egg and rice mixtures.
The great breakfast is ready to serve..enjoy !

Alaskan Omelet

Alaskan Omelet..great breakfast recipe to try..!


* 1 8 ounce can salmon -- drained and flaked
* 2 large eggs
* 2 Tablespoons sour cream
* 2 Tablespoons butter
* 1/2 teaspoon fresh tarragon -- chopped
* salt and pepper to taste

Drain the can of salmon and set aside.
In a small bowl, beat the eggs, sour cream and tarragon together. Season with salt and pepper if desired.
In a heavy, non-stick, oven-safe skillet: melt the butter at a heat setting just above medium. Tilt pan to completely cover bottom surface.Preheat oven to 375 degrees.
Pour the eggs mixture into the skillet and let cook until the base is set.
Arrange the canned salmon over the soft top of the omelet.
Place the pan on the top shelf of the oven until omelet is set. (Took about 10 minutes in my
Loosen the omelet in the pan and carefully fold in half.Slide the omelet onto a serving plate. The breakfast is ready !