Ham and Veggie Omelet, Whole Wheat Buttermilk Blueberry Pancakes

Ham and Veggie Omelet

This is delicious!

1/2 T butter

1/2 green pepper, diced small

1/2 red pepper, diced small

2 mushrooms, diced

1 ham steak, diced small

1 T chopped fresh parsley

1 clove garlic, minced

salt and pepper

3 extra large eggs

1 T whole milk

salt and pepper

1/2 c Monterey jack cheese, shredded

Melt the butter in a non-stick skillet over medium high heat. When butter starts to color, stir in veggies. Cook, stirring occasionally, until veggies have started to soften. Add ham and stir to combine. Cook another minute, then add parsley and garlic, and salt and pepper to taste.

Remove veggie mixture and keep warm in a bowl in a warm oven. Wipe skillet out with paper towel.

Crack eggs into medium bowl. Add whole milk and salt and pepper. Blend well. Melt 1/2 T butter over medium high heat in same skillet, spreading to coat. When butter begins to brown, pour eggs in center. Bring the outside to the middle until glossy and starting to set. Spread Monterey Jack cheese over the eggs. Pour filling on one side. Slide omelet out of pan onto serving plate, and use pan to fold over onto itself. Serve immediately. 

 Whole Wheat Buttermilk Blueberry Pancakes

I love blueberries and always have some in the freezer.  When I want to use them inside any kind of bread, I rinse them until the water runs clear.  This way, they aren't so cold (promoting even cooking) and don't bleed into the batter.  Dry them off with a paper towel before using. 

1 cup unbleached white flour

1 cup whole white wheat flour

2 TBSP sugar

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 large egg

3 TBSP butter, melted

2 cups buttermilk

blueberries, rinsed and dried

Place flour, sugar, powder, soda and salt in large bowl.  Whisk to combine.  
In a separate bowl, whisk together egg and butter.  Add buttermilk and whisk to combine. 
Make a well in the dry ingredients.  Pour in the buttermilk mixture and whisk gently to incorporate.  Don't overmix--you'll still have some lumps.

Heat griddle to 350 degrees.  Spread a little butter on the griddle.  Pour pancake batter by the 1/4 cupful onto the hot griddle and place several blueberries on top of each pancake.  Cook until the edges start to dry and the bottom is browned.  Flip and cook until done.  Re-butter the griddle as needed between batches.

Served with hashbrowns and fruit.