In our house you can’t go wrong with an omelette — breakfast, lunch, or dinner.
This little creation is the “Wagonwheel Omelette” from this week’s At Home with Martin & Sylvia story, “Westward Ho!” It’s the perfect hearty breakfast before a day’s adventure!
“Martin,” said Sylvia, “Do you want to play pioneers going to California?”
“Sure,” said Martin brightening at the idea, “After breakfast!”
“Well, that’s good,” said Daddy, placing two plates on the counter, “because we are having Wagonwheel Omelettes – hearty food for westward pioneers.”
The Wagonwheel is a playful take on the familiar Western Omelette. We use traditional Western Omelette ingredients, but you could fill it with just about anything.
The idea is that it is shaped like a wagon wheel and cut into spokes. You’ll want to use a small omelette or frying pan in order to keep the omelette a manageable size.
- 4 large eggs
- ⅓ cup grated cheese
- ⅓ red pepper, diced
- 3 green onions, thinly sliced
- olive oil
- 1 tablespoon milk or water
Heat the pan with ½ to 1 tablespoon of olive oil. Sauté the red pepper and green onions in the oil for 2 minutes with a sprinkle of salt. Remove from the pan and place in a side dish.
Now, let’s prepare the first half of the “wheel”. Gently beat two of the eggs in a small mixing bowl. Add the milk or water. Pour into the pan, and then tilt the pan so that the egg spreads evenly. Allow the egg mixture to firm and then use a spatula to lift the edges. Again tilt the pan to direct the egg away from the center and to the sides; allow the egg mixture to flow into the space at the side of the pan and under the lifted spatula.
When the egg is firm on the bottom, use a spatula to gently flip the egg. Cook for just a moment more before gently flipping the first half of the “wheel” onto a separate plate.
Repeat the instructions from above, cooking the second two eggs. Once this second half of the wheel is flipped, turn off the heat under the pan. Layer first the grated cheese, and then the cooked vegetables, and finally the first half of the wheel. Slide the entire omelette onto a plate.
Slice the “spokes” of the wheel, and serve! This Wagonwheel Omelette will serve two hungry children or one hungry Sparkle Storyteller.
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About the Author
Lisabeth Sewell has worn many hats at Sparkle over the years, from Sparkle Kitchen Blogger to Editorial Director to Doer of All Odd Jobs. Her primary role is as CEO.