It’s been a rough week here in Calgary. As many of you have probably seen, we’ve had Alberta’s biggest flood in history. Over 100,000 people were evacuated from their homes. The damage is tremendous. Things are slowly getting back to normal here but there are still people who have not been able to return to their homes yet. Never in a million years would I have thought there would be such a flood here in Calgary. We were among the lucky ones who have not been affected by the flood, both in our current house and the one we’re moving to. But others were not so lucky. Many people have lost their cars and homes. It’s a tragedy.
So it’s safe to say it’s been very stressful for us this past week having to deal with this and our move which happens to be this week so lots of work with packing and cleaning and well I’m sure you know the drill. But before I leave this house, I decided one last homemade breakfast was in order. We’ve lived here for 3 and a half years and have enjoyed many delicious breakfasts.
This breakfast is a simple omelette with some of my favorite ingredients.
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Mexican Style Omelette with Chorizo, Mushrooms and Tomatoes
- 1 tbsp butter
- 1 onion chopped
- 1 cup chopped mushrooms
- 2 to matoes chopped
- 1 cup chopped chorizo sausage
- 6 eggs
- 1/2 cup cheddar cheese
- salt and pepper to taste
- green onions for garnish
- Turn on your oven to broil. In a large skillet, melt the butter and add the onion and saute for a couple minutes until the onion is tender and translucent. Add the mushrooms and chorizo sausage and cook for a couple more minutes. Add tomatoes and stir. Season with salt and pepper.
- Beat the eggs in a bowl. Pour the eggs over the mushrooms and sausage.
- Cook the eggs, for just a minute and sprinkle the cheddar cheese over the top.
- To finish this frittata, place the skillet in the oven under the broiler for a couple minutes, just until the top is nice and golden. Garnish with chives or green onions.