This Sunday Make Spring Omelettes and Go Puddle Jumping
Your Sunday Morning Plan
Vegetable omelets are always a tasty and nutritious brunch choice, but when spring veggies like asparagus are in season, they’re just that much better. And ’round these parts, we’re expected to experience a whole bunch of rain this weekend, might as well take advantage of it.
Is there anything healthier and tastier than enjoying in-season produce? And how do eggs go so well with so many things! The beauty of omelets is that you can put just about anything in them, but we’re opting for asparagus, mushrooms and spring onions.
- 1/4 cup olive oil
- approx two eggs per person (maybe one egg per small kid)
- two asparagus spears per person
- sliced mushrooms to taste (maybe 1/4 cup each?)
- chopped spring onions to taste (1 Tbsp each?)
- 1/2 – 1 cup milk (All Recipes says this part is optional)
- 1 cup grated Parmesan cheese
Heat olive oil in a large skillet and cool your veggies until the asparagus is soft. Whisk together milk and eggs and add to vegetables. When your omelet seems mostly done, sprinkle in the Parm. For more detailed instructions, head over to All Recipes.
April showers bring May flowers! Sure, the rain makes it harder to play on the monkey bars or kick around a soccer ball, but the rain won’t stop you completely from enjoying the outdoors. Grab an umbrella, pull on your wellies and find some great puddles to splash about it.
What we did on previous Sunday Mornings: Ate Irish breakfast and went hunting for four-leaf clovers.