Dirty Omelets
This recipe will yield two to three large omelets. How you decide to divvy them up, is up to you. You can also create frittatas if you decide to forego folding them into an omelet. Just cover to complete cooking, or finish in the oven, instead.
Servings: 4
Ingredients
- 1 tablespoon canola oil
- 1/2 cup finely diced vegetables
- 1/3 cup finely chopped, meat such as ham, cooked sausages or bacon, or leftovers
- 5 to 8 extra-large eggs or an equivalent portion of egg whites, beaten
- Sea salt and freshly ground black pepper (FGBP), plus your choice of other herbs and spices
- shredded, sliced, or cubed cheeses
Instructions
- Heat 1-½ teaspoons of the oil in an 8 or 10-inch non-stick pan over medium heat. Add the vegetables and sauté until soft or caramelized or however else you desire them to come out; set aside. You can also add the meat to warm it up during this step.
- To create each omelet, heat about ½ teaspoon of the oil in the pan over medium heat. Add the desired portions of the meat and vegetables and mix for about 1 minute. Pour the desired portion of the beaten eggs over this mixture and mix it in evenly so the other ingredients become embedded into the beaten egg as it cooks. Add the salt, FGBP, and other seasonings.
- Lift the sides of the egg with a spatula so they don’t stick to the pan while tilting the pan as needed to cook the egg evenly. Add the cheese after a portion of the egg has begun to solidify. Fold the omelet in half or into thirds, cook for a few seconds more to further melt the cheese, and plate it. Repeat with the remaining ingredients to make the other omelet(s).
Notes
Suggested sides: Toast, bagels, cornbread, fresh fruit, Ma’s Sunday Brunch Fruit Salad (page 275 in "Changing The Game"). Or, dare I say it, grits… with butter, of course. Yes, I also said fruit.
Suggested wine pairings: Prosecco, The Godmother (page 95 in "Changing The Game").