Dinner in a Flash ...

I suppose I could continue whining about being sick and how much I dislike having to work real hours like a normal person ... but perhaps there's a more productive way to use this space -like talking about getting dinner on the table in a hurry.

Happily, my weekend included a trip to an egg farm so omelets were on the menu last night. While left-overs are my number one "go to" when I'm in need of a quick and easy meal, omelets run a very close second. They're healthy, satisfying, easy to prepare and fun to make. Perfect for a work-weary Diva and her hungry husband!

Though, truth be told, its the husband who makes the omelets in this house - as you may recall. I wrote about omelets last summer and the recipe remains the same. We use Alton Brown's formula and you can find it at the bottom of this post from June of 2008. Today, I'll tell you about the filling ...

Divalicious Omelet Filling:
olive oil3/4 cup chopped crimini (baby bello) mushrooms1 medium shallot, peeled and minced1 small red pepper, seeded and diceda pinch of dried Summer Savory or fresh ThymeKosher salt and freshly ground black peppera generous grating of fresh nutmeg
some grated Gruyere cheesesome diced ham
Heat the oil in a large non-stick skillet over medium high heat and add the mushrooms. Saute, stirring as needed, for 2 or 3 minutes until they begin to wilt. Add the shallots and red peppers, a pinch of dried summer savory (or fresh thyme), salt, pepper and nutmeg and stir well to combine. Saute until the peppers begin to soften and the mushrooms are light golden brown - about 5 minutes or so. Remove from heat and reserve.

Use reserved vegetable mixture to fill omelets, along with some shredded Gruyere cheese and a bit of diced ham if desired. As written, this mixture will fill two omelets.

I like to serve them with a side of sauteed haricot vert ... and I'll tell you all about that ... tomorrow. Stay tuned!

So, what's your recipe for dinner in a flash? Hungry Diva wants to know.

Bon appetit!