Veggie and Cheddar Omelet

I love making breakfast. I have about 10 different ways that I make omelets. I guess the style depends on the fillings and my mood. I felt like this folded style would work good for this prep. This takes 10 minutes, costs about $4 and feeds one or two depending on how hungry you are.

Veggie and Cheddar Omelet

1 teaspoon olive oil
1/8 cup of red onion, diced
1/8 cup of bell peppers, diced
1/8 cup of fresh tomatoes, diced
chuck of aged white cheddar, chopped
fresh parsley
2 large cage free organic eggs, scrambled

Start a large sautee pan with the oil. Add the veggies and sautee until desired tenderness. Season with salt & pepper and remove from the pan and set aside. In the same pan add a bit more oil to coat the bottom. Turn heat to medium low and add the eggs. Coat the pan evenly with the eggs, season with salt & pepper and let cook for about 2 minutes. Turn off the heat, add the veggies to one half, the the parsley and cheddar cheese. Turn off the heat and fold the omelet, its easier if you use two spatulas at once. Slide it out of the pan and serve.

I added some watercress for greens and a toasted whole wheat english muffin with butter to finish off the quick and delicious breakfast. Enjoy!

Steak and Taleggio Omelet with Breakfast Potatoes Confit

Labor Day weekend is here! I decided to kick it off with a dip in the ocean and an awesome breakfast. I had a bit of left over steak from the other nights dinner and some Taleggio (a soft Italian chesse) from when friends came over last week. Here is how I put it all together.

Breakfast Potatoes Confit
3 medium russet potatoes, large dice
1/2 a large vidallia onion, diced
2 cloves of garlic, minced
1 finger hot pepper, sliced
2 teaspoons fresh chopped oregano
1/8 cup duck fat
3 tablespoons of vegetable oil
salt and pepper to taste

Start the pan on medium and add the vegetable oil. Add the potatoes and let them cook for 15 minutes stirring every few minutes so they cook evenly. Then add the onions, garlic and hot peppers and let that cook for 7-10 minutes or until the onions get some color. Now add the duck fat and let it all cook together for 15 more minutes or until the potatoes are soft and golden. Add the fresh oregano(dried if that what you have), salt and pepper and remove it from the heat. Let it sit for 5 minutes,stir and serve

Steak and Taleggio Omelet
3 eggs
1 oz heavy cream
1/4 mined red onion
2 oz of skirt steak
2 oz Taleggio Cheese (sub anything you like here)
1 teaspoon fresh chopped marjoram
salt and pepper

Start the oven on 350. Whisk eggs and cream together until airy. Start a medium pan on medium low (4 of 10) and add 1 tablespoon of butter and 1 tablespoon of vegetable oil. Add the onion and cook for 3 minutes, add the steak and cook for two more minutes. Then add your eggs. Let that cook for 3 minutes then remove it from the heat, top half of it with slices of the Taleggio cheese and add the fresh marjoram. Put the pan in the oven for 5 minutes or until the top is no longer runny. Remove it from the oven and fold it in half.

I put the two together with a toasted and cream cheesed english muffin and some fresh sliced roma tomatoes. I think this is going to be an awesome Labor Day weekend!

Swiss Omelet with EXTRA Crispy Bacon and Toast

Perfect omelets are easier then many people think. This is a fool proof way to make a perfect omelet every time.

Preheat oven to 325 degrees. Sauté red and green bell peppers, green onion and white onions. Start a separate, large non-stick pan on medium heat, once it is hot add equal parts butter and olive oil to coat pan. Add the scrambled eggs and let them set for 2 minutes. Then add the cooked veggies and top that with your favorite cheese and herbs (I chose swiss and cilantro). Place the whole pan in the oven and cook for about 7 minutes or until the top is firm. Remove from oven and let cool.



Extra Crispy bacon is literally the best thing since sliced bread. To get perfect bacon you need to get bakin. Use a large sheet pan lined with aluminum foil. Lay bacon on the tray close but not overlapping. Cook for about 30 minutes at 325 degrees, half way through blot the bacon to suck up the excess fat. Let sit for 10 minutes and blot again. Best Bacon Ever!

For the best timing you would start the bacon, then sauté the veggies. At fifteen minutes left for the bacon you start the omelet and finish it all about the same time

I also toasted a sandwich thin, buttered it and cut it into fours. I made it into a circle for fun...I guess. More likely it was for you guys. Enjoy!