#foodstampchallenge Sunday Brunch

After running off the rails on Saturday, it's time to finish up the challenge with a little style. So we slept in and made brunch with the rest of our eggs, potatoes, mushrooms, the last of the peppers and half an onion: Mushroom Omelet and Sauteed Vegetables.

Ingredients

2 medium potatoes, diced
1/2 large onion, diced
1/2 sweet red pepper, diced
1/2 sweet green pepper, diced
Handful mushrooms, sliced
3 eggs
Milk
Salt, pepper to taste

Method

Prepare the vegetables as shown

Heat oil in a large saute pan over high heat and add the potatoes. Redce the heat to medium and cook covered until the potatoes begin to brown. Turn the potatoes over and continue to cook covered until they are nicely browned and begin to soften.

Meanwhile, fry the mushroom slices in a little butter until they soften and give up their water.

Transfer the potatoes to a plate and dump all  the remaining vegetables into the pan. Add a little more oil if necessary. Saute the vegetables until the begin to soften and the onions start to color a little. Return the potatoes to the pan, mix well, cover and remove from heat.

Whisk the eggs with a couple tablespoons of milk. Heat a tablespoon of butter in a 9" non-stick pan until the foam subsides. Pour in the eggs and shake the pan in a circular motion, tipping from side to side until the omelet begins to form. When the eggs are almost done scatter the mushrooms ove the top third of the omelet and fold over. Flip the omelet over and allow to settle off heat for a few minutes.

Divide the vegetables and omelet and serve.

Cost:

Potatoes - $1.00
Onion - $0.80
Peppers $1.00
Mushrooms - $0.00
Eggs: $0.51
Total: $3.31/$1.66 per serving