Mothers Day 2008 is just around the corner. It's celebrated each year on the second Sunday in May. Ann Jarvis created this holiday back in 1907 to show our mothers how special they are to us. This year's worldwide celebration falls on Sunday, May 11th.
Being in my 40's, I have spent many years buying, making or cooking Mother's Day gifts for my mom. By far the best gifts, in my humble opinion of course, were the “breakfast in bed” types. I don't believe any store bought gift could express the love I had for my mom as well as those breakfasts did all those years ago.
In the beginning, I made something simple as cereal and toast. But as I reached my early teens the menu was upgraded to scrambled eggs or pancakes. To this day I can still remember some of those “fabulous” meals.
Not all of those meals turned out as nicely as I would have liked, such as the time making pancakes when I mistakenly switched the flour amount with the sugar amount. Perhaps this is where the saying, “It's the thought that counts” got its start. Boy, was I ever thinking hard that day.
As I look back on those memories of Mother's Day, I have to admit I'm not sure the 7:30 a.m. “breakfast calls” were the best choice for expressing my love. Let's face it, what does a 10-year-old really know about the importance of sleep. But being as wonderful as she was, and is, my mom never once complained about the early hour, at least not to me. I, on the other hand, loved those 7:30 am meals. I worked in our kitchen much like a beaver building a dam - busy, busy, busy. It was the element of surprise that I was aiming for and a 7:30 am wake-up call certainly was a surprise.
If you're interested in having breakfast in bed on Mother's Day then strategically place my omelet recipe below for your young cook to find. As an added bonus to yourself, leave a note to not be served before 9 am.
Mother's Day M-Omelet
Ingredients:
- 8 eggs
- 8 tablespoons milk
- ¼ cup chopped green pepper
- ¼ cup chopped red pepper
- ¾ cup shredded cheddar cheese
- salt and pepper, to taste
Method:
Grease a 2-quart microwaveable baking dish. Place a 6-ounce custard cup, upside down in the center of baking dish. Or you can use a 2-quart microwaveable tube pan.
In mixing bowl, combine eggs, milk, chopped green and red pepper, cheese, salt and pepper. Pour the egg mixture into greased baking diah. Microwave on high for 7-10 minutes.
Invert egg ring onto serving platter. You can garnish, if desired, by filling the center of the ring with fresh fruit. Serve with buttered toast and orange juice. Serves 4.
