By James Canterbury
I'm a middle school science teacher. After the Covid19 shutdown of school buildings forced us apart, I started a video series to help teach my students how to cook for themselves and their families at home. This was a breakfast recipe I thought they would gravitate towards because it's a homemade take on a fast-food favorite. If you are so inspired, you can make it too!
1 cup diced ham
2 Tbsp jalapeno (diced)
1/4 cup spinach (cut)
1/4 cup diced tomato
1/4 cup diced bell pepper
2 slices pepper jack cheese
2 English muffins
On medium-low heat, saute the diced ham stirring occasionally to ensure even cooking.
After about 2 minutes, add in the bell pepper and jalapeno. Continue to saute for 2 minutes.
Begin toasting English muffin(s) in the toaster. Don't forget to butter each side when done.
Add diced tomato to the pan. Cook for 1 minute.
Pour in the eggs (beaten) to the pan. Be sure to completely cover all the vegetables in the pan.
Cook omelette to the desired doneness.
Place a slice of cheese on the bottom of each toasted muffin.
Remove omelette from heat. Divide omelette in half, fold to fit, and place each half on English muffin.
Sprinkle chopped spinach on top of the omelette before topping with the other half of the English muffin.
Each recipe serves 2!