I was in a rush this morning and pretty much forgot all about breakfast. I’m not much of a breakfast eater during the week but I usually force myself to at least eat some cereal and yogurt by 10 a.m. But when I came home today at lunchtime, I realized that I hadn’t eaten anything at all. I wanted something quick and filling but not too heavy and the first thing that came to mind was eggs.

It’s when I’m hungry that I get creative in the kitchen. I don’t want to spend the time searching through recipes and my growling stomach doesn’t give me time to “overthink” what I’m throwing together, it’s more intuitive. So today, this omelette recipe just kind of happened. Luckily, It turned out really, really good and I’ll definitely be making it again!

Cheddar, Chive and Sour Cream Omelette

2 eggs
1 T. sour cream
1 T. water
1/2 T. fresh snipped chives
Salt
Fresh ground pepper
1/2 T. butter
1/4 C. grated extra sharp cheddar

1. In a small bowl, beat the eggs, sour cream, and water with a fork until well blended. Stir in chives, a pinch of salt some some fresh ground pepper.
2. Heat a nonstick skilled (8 or 10 inches) over medium heat. Add butter and swirl around. Pour egg mixture into pan and cook until the top is almost set. Gently loosen omelet and carefully flip it over in the pan. Sprinkle cheddar on one half and gently fold the omelet over the cheese. Serve immediately.

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I made some whole wheat sour cream blueberry pancakes today. I added some oatmeal to the batter this time around which made for an interesting texture. They tasted good but I want to do a little more tinkering with the recipe before I post it.

After eating the pancakes, I was looking at 101 Cookbooks (a great food blog!) and found this recipe for whole grain buttermilk pancakes with blueberry maple syrup. It sounds like an interesting twist so I decided to share my photo with you and then point you to the other place for a recipe! Let me know if you have any other good whole grain pancake recipes, blueberries or not!

Update: My recipe for these pancakes has now been posted can be found here.

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I made these up this morning from things I had on hand and they turned out great! Here’s the simple recipe:

Sour Cream, Cheddar, and Chive Biscuits:
2 C. Bisquick
1/2 - 3/4 C. shredded cheddar cheese
2 T. snipped fresh chives
1/3 C. sour cream
1/3 C. milk

Garlic Butter (optional):
In small saucepan melt 2 T. butter over low heat. Crush one small clove of garlic and add to the butter. Cook for a couple of minutes and then turn off heat. Brush biscuits with garlic butter as soon as they come out of oven.
***********************’
Preheat oven to 450 degrees.

In bowl, mix together dry biscuit mix, cheese and chives. Blend milk and sour cream together in measuring cup then pour into dry mixture. Mix with spoon until just combined (do not overmix!). Sprinkle counter with some extra Bisquick and dump mixture onto counter. Knead gently a few times until everything is fairly well incorporated. At this point more Bisquick can be added if dough is too moist to work with. Pat out to 1/2 thickness and cut into biscuits (whatever size or shape you want). Place on ungreased baking sheet. Bake for about 8 - 10 minutes until golden. Brush with garlic butter (optional), place on rack to cool for a couple minutes then eat while warm.

I ate mine for breakfast filled with thinly sliced ham…it was wonderful!