Still working from home, which is quite a blessing, and having some additional opportunities to whip up a few tasty treats. Looking forward to being able to at least go fishing, again, but until the current restriction…against something that it traditionally done much farther away from the rest of society than any Social Distancing recommendation…is lifted, I will continue to enjoy available opportunities in the home.
Let’s start with the more simple option.
A nice slice of ham, but kicked up a bit with a bit of butter to brown it up and a minced Calabrian pepper to expand the flavor.
Good start to a meal.
This morning, however, was time for a bit more than this.
- 2 eggs
- 2 Tablespoons cultured sour cream
- 2 cremini mushrooms, sliced thinly
- handful of Power Greens
- 3 slices of pepper-crusted salami
- 3 slices of merlot-soaked hard salami
- 2 tablespoons crumbled, smoked cheddar
- Calabrian pepper, finely minced
- Heavy pinch of plain shredded cheddar
- Salt and Pepper, to taste
Cut both salami sets into small squares, and toss in a hot pan to begin rendering out the oils.
Give the salami until it is almost browned, then add the mushroom and Calabrian pepper pieces.
Keep them moving until softened, then toss in the power greens to wilt.
While this is under way, whisk the eggs and sour cream until well integrated and smooth.
Pour into your favorite non-stick omelet pan, and cook until the first side is almost done, then sprinkle on the smoked cheddar, salt, and pepper.
Once the cheese begins to melt, flip the omelet, pour in the filling and let the cheese sizzle until browned.
Once the underside it well browned and the egg set, slide it out onto your plate, fold it closed, and sprinkle with the plan cheddar.
The last step?
Enjoy, of course.