My son Ted works 3rd shift. Often he stops off at our house on his way home from work to eat breakfast with us. I cherish these moments, knowing that they will not last forever. Many mornings I dream of freezing time; maybe that way I never lose my son from growing up. Although if I where honest, I would admit that my desire to become a grandma far out weighs eating breakfast with Ted. Ok, that is why I had him buy a home eight houses away from mine, so I can be active in my grand kids lives too. Back to this morning, Ted came over with a great idea to make pot roast omelets. His idea produced on of my favorite breakfast meals that I've ever eating in the past 46 years. I guess I should listen to his suggestions more often.
Pot Roast Omelets
Cut up pot roast into small pieces and heat in a pan. Add Worcestershire sauce on the meat while it is heating.
Two eggs mixed together with a bit of milk. When the eggs are partially cooked grate cheddar cheese on half of the omelet. Take some of the heated meat and sprinkle it on half of the omelet. When eggs are cooked to your liking, flip over omelet style and eat.
Extra suggestions: Feel free to add: onions, green peppers, mushrooms or anything that goes well with roast.
I also made scrambled eggs with pot roast. First, I sauteed onions, then I added two eggs mixed with milk and grated cheddar cheese. I cooked the eggs until the cheese was past melted and a bit burned. I love burned cheese. This is a must make recipe!
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