As I have written before, I could not say that Renata is a picky eater even though she was raised eating the kind of food that I would describe as sort of bland – Polish cuisine is not really about big flavors – most of their dishes are seasoned with salt, pepper, onions and sometimes dill, so it would not be surprising if she were the kind of person who disliked richer, spicier dishes like the ones found in Brazilian, Indian and Thai cuisine. She is quite the opposite, actually – ever since we started going out she has been a curious type, willing to try everything at least once.
I remember when I first took her out for sushi – I think it was for her birthday – she had never tried it before, but she didn’t seem uncomfortable with the idea of eating raw fish – actually she immediately fell in love with it, and has become a huge fan of the different flavors and combinations – including the Korean variety known as Kimbap (the basic difference is that those are fully cooked and have different fillings, including beef or Spam).
However, one thing that Renata does not like is repetitiveness – she is definitely not someone who could live like a meat-and-potatoes Midwesterner. During the week, I always make both of us boxed lunches for us to take to work (one heck of a money saver!) and whenever I make the same thing too many weeks in a row, she gently points out that I should think of something else to make. The same goes when I cook our more elaborate Sunday breakfast, which rarely includes the American staple of eggs , bacon and toast. Instead, I try to innovate here and there while keeping some of our favorites in constant rotation.
Among the different varieties I have tried over the years is a rich omelet made with green peppers, onions, fresh mushrooms and cheese served in a whole wheat Kaiser roll. It is a meat-free option that is incredibly filling (we don’t eat lunch on Sundays due to my ongoing commitment to play in church) and is very easy to make.
Onion, pepper and mushroom omelet sandwich
◦ 1 tablespoon butter or 1 tablespoon margarine
◦ 2 tablespoons chopped red bell peppers
◦ 2 tablespoons chopped green bell peppers
◦ 2 tablespoons chopped yellow onions
◦ 2 large mushrooms, chopped
◦ Tabasco sauce ( to taste)
◦ 1 tablespoon chopped parsley
◦ 2 tablespoons grated Monterey jack cheese
◦ 3 large eggs
◦ 1 tablespoon water
◦ 1/4 teaspoon salt ( or to taste)
◦ fresh ground pepper
◦ 1 teaspoon butter or 1 teaspoon margarine
To make the filling: In a nonstick skillet, melt the butter over medium heat. Add in the bell pepper, onion, and mushrooms; stir/saute for about 5 minutes or until tender. Add in Tabasco sauce and parsley; stir to combine; set aside. To make the omelet: in a mixing bowl, whisk together the eggs, water, salt, and pepper.
Heat an 8-inch omelet pan over medium heat; add butter and swirl to coat the bottom of the pan. When butter foams, pour egg mixture in all at once.Let set for about 20 seconds or until edges begin to cook. Using a spatula, gently lift edges of mixture and tilt skillet to allow uncooked egg mixture to flow underneath. Continue to do this until the top is almost dry. Spoon vegetable mixture over one half of the omelet; sprinkle MJ cheese over vegetable mixture. Fold the other side of the omelet over to cover. Let stand for a few seconds to let cheese melt. Place omelet in heated Kaiser roll, serve with a side of fruit.