Third day of project work on a part of the land between the house and the detached shop…more to come when I have the “after pic”…but needed a hearty breakfast.
- 2 Eggs, whipped with Tablespoon of cultured sour cream
- 1 piece thick-cut bacon, cut into 1/4″ squares
- 3″ section of Spanish Chorizo, cut into 1/4″ cubes
- 4 slices of Italian Dry Salami, cut into 1/4′ squares
- 2″ of a sweet potato, cut into 1/4″ cubes.
- Splash of dry vermouth
- Calabrian chili pepper, finely diced
- 4 large sliced pickled ginger, finely diced
- 1 clove Garlic, finely diced
- Cubed Smokehouse Cheddar Cheese
- Handful of “power greens”
- Half an onion, julienned
- 3 baby Portobello mushrooms, cut into thick slices
Quick version –
Brown the meats together, until the bacon is 1/4 done and the fats have really started rendering out.
Add the sweet potato cubes and toss to start them softening and browning.
When the bacon gets to halfway done, add the onions, then the mushrooms. Stir occasionally to soften until onions are fully translucent (although the Chorizo will give them a nice reddish tone).
Add the garlic, ginger, and Calabrian pepper, then toss and cook for a couple of minutes, to soften them as well.
Add the power greens on top, splash with a fairly good glug of the vermouth, and cover. Let this go for a minute or two, and the steam will wilt the greens.
Once done, toss a bit to evaporate the remaining liquids, then remove everything to a bowl and cover to keep warm.
Add a small amount of butter and olive oil, so the pan can be re-coated, then pour in the egg/sour cream mixture and make your omelet. When you flip it, put in 2/3 of the cheese and of the “filling” and let them warm up as the second side cooks. When done, slide onto the plate, top with the remaining cheese and “filling” and serve.
This is (roughly) what you’ll end up with…
Yeah….it is as good as it looks.
Tight lines…