Category Archives: Breakfast

“There’s so much in it, I don’t know what to call it… Omelet” – now fondly known as “The Uber Omelet”

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This is not a breakfast for the meek, but if you have a hearty eater in the house like I do, this will satisfy even the hungriest of appetites.  It has fabulous flavor with just a little wake up of heat.   This recipe makes one (1) omelet.  For normal folks, this omelet would easily feed two people, but my baby Patrick polished this off with no problem.

Ingredients:

1 Tsp olive oil
1/4 red pepper, sliced julienne
1/4 yellow pepper, sliced julienne
1/4 med onion, sliced thinly
2 cloves garlic, minced
4 large eggs, lightly beaten
2 Tsp butter
1/8 tsp cumin
1/8 tsp smoked paprika
dash of salt
dash of pepper
4-5 thin slices of deli honey ham, sliced into thin strips
1/4 C grated cheese (monterey jack, sharp cheddar, swiss or whatever kind you like or a blend)
1 chipotle pepper in adobo, seeds removed and chopped (about 1 Tbsp)
1  green chili, (canned) chopped (about 1 Tbsp)
4-5 sliced black olives

Top garnish:
4 slices fresh mozzarella
1 Tsp chopped chives
4 Tsp grated good Parmesan1 sliced fresh tomato
Sour Cream (optional)

In a skillet over medium heat, add olive oil, red and yellow peppers with onion and garlic.  Saute until soft and onions are translucent.  Remove from heat and set aside.

In another medium sized skillet, melt the butter over medium heat.  Season eggs with salt, pepper, cumin and smoked paprika, beat with a fork to mix.  When the butter is hot and foamy, pour egg mixture into hot skillet.  In the center create a line of stuffing by adding the ham, cheese, pepper mixture, chipotle, green chili, cheese and olives. Reduce heat to low.

Cover for just a minute or two until the top of the omelet on the sides just starts to set.  With a good heat safe spatula, turn the right 3rd to the left onto the center line of stuffing.  Then continue to turn the whole omelet from the same direction onto the last 3rd, creating a log type shape.  Top with fresh mozzarella, fresh tomato slices, grated parmesan and chopped chives.  Cover again for 2-3 minutes until all the egg is just set on the inside and heated through and the mozzarella has started to melt on the top.  Slide gently onto serving plate.  For added decadence, add a teaspoon of sour cream on the top and sprinkle with Cilantro.

ENJOY! ~~