Awoke this morning with the desire to prepare something a bit more complex and satisfying, for myself and the family. A strong cup of coffee started me off well, and gave me just enough of a boost to get going.
- 4 strips thick-cut bacon
- Medium sweet potato
- Yellow onion
- 5 Crimini mushrooms
- 6 eggs
- Full-fat yogurt
- Shredder cheddar cheese
- Block of nicer cheese (A NY bacon-ranch-cheddar, today)
- Salt, pepper, and butter to supplement the bacon fat when cooking.
Start with prepping the ingredents, while the bacon goes into one of of two cast iron pans.
Cut potato into small cubes, onion into rough chunks, and mushrooms in medium slices.
As soon as the bacon is well cooked, transfer it to a paper towel to drain then share some of its drippings with a second cast iron pan. When both are appropriately warmed, the sweet potato cubes go in the larger pan and the onion chunks in the smaller.
The onions also get a little bit of crumbled bacon in with them, to help add flavor and draw some of their moisture out. A small pinch of added salt also helps.
As I have done in the past, the sweet potatoes saute until browned on multiple sides, then get a half cup of water added so they steam in the pan and get tender. Once done, they come out into a bowl to make room for the mushrooms.
While the mushrooms and onions continue their way towards a nice golden brown, slice the nicer cheese into relatively thin slabs and crumble all of the bacon.
When everything is properly browned and softened, the cycle of omelette generation commences, as follows:Two eggs and roughly 2 teaspoons of yogurt get wisked together, as the omelette pan heats with bacon grease or butter in it.
Pour in egg mixture, once the pan is hot.
Once the mixture is firm in all areas of the top, add salt and pepper, then flip.
Place slices of the block cheese on one half, to melt.
Add potato cubes.
The omelette should only be on this side, in the pan, for maybe 30 seconds before you slide it into a plate and fold it over.
At this point, a light dusting of shredded cheddar…
… is followed by whichever of the toppings you wish to repeat.
Of course, I save mine until the last, then assess how much of the various topping/fillings I want to add, as it will not deplete anyone elses…
Although I sometimes add a wilted spinach or kale, with tomato, sauce, I just didn’t feel the need, this morning.