Mike Wazowski's Eye-Opening Breakfast Omelet
Start your day with a breakfast as bright and energetic as a certain one-eyed student! This fluffy omelet conceals a vibrant, savory filling, perfectly cooked to a golden hue and garnished to resemble a friendly green gaze. It’s an easy, yet impressive, way to power through your morning classes or a day full of scaring practice.
Directions
- 1
In a medium bowl, whisk together the eggs, milk or cream, salt, and pepper until light and frothy, about 1 minute.
- 2
Heat an 8-inch non-stick skillet over medium-low heat. Add the butter and swirl to coat the bottom of the pan.
- 3
Add the diced green bell pepper and onion to the skillet. Sauté for 3-4 minutes until softened but not browned.
- 4
Pour the egg mixture into the skillet. Let it sit undisturbed for about 30 seconds as the edges begin to set.
- 5
Using a spatula, gently push the cooked edges of the omelet towards the center, tilting the pan to allow the uncooked egg to flow underneath.
- 6
Continue cooking for another 2-3 minutes, until the center is mostly set but still slightly moist.
- 7
Sprinkle the Monterey Jack cheese over one half of the omelet.
- 8
Carefully fold the other half of the omelet over the cheese. Cook for 1 additional minute.
- 9
Slide the omelet onto a plate. Garnish the top with the chopped chives, arranging them to create a “fringe” effect around where an iris would be.
- 10
Place the thin slice of black olive in the center of the chives to represent the pupil, creating an 'eye' effect.
- 11
Serve immediately with a side of toast or fresh fruit.