For someone who only eats a decent breakfast on the weekends, I have a good collection of yummy recipes. I love breakfast, however, during the week I get up too early and just don’t have the time to prepare a large meal. I usually opt for something light and healthy like a fruit protein smoothie. By the time the weekend rolls around I am ready to do it up right!! So for this weeks Fiesta Friday, that’s right I said Fiesta Friday!!! WhooHoo! Sorry, I got excited. This week I am bringing an old favorite, my version of a Western Omelette. I call it a Texas Style Omelette.
Back in the day of room mates, before marriage and children came along, long ago when I was younger and single, I used to make this breakfast omelette for my room mates and friends. It was requested quite often on the weekends after a late night and even later morning. 🙂
It is rare that you will see one of my post for cooking with pictures and step by step instructions. It is really hard to do steps in a kitchen that is teeny tiny. With some extra time and a clean kitchen, I decided to take the adventurous road of cooking and photographing, step by step in a “New York” style kitchen. I guess not everything is bigger in Texas! 😉
First chop up jalapeno peppers, tomatoes and onions.
You can add whatever you want. Sometimes I throw in bell peppers but I prefer the jalapeno …depends on what I have.
Add a little olive oil or spray to a medium skillet heat on medium high heat; stir in your onion, peppers and tomatoes and saute’ until tender.
Remove vegetables from the pan and set aside.
Next cook up some bacon, I used turkey bacon and microwaved it. You can cook your bacon in a skillet, if you prefer, but I am a lazy cook! I won’t lie and besides I think the turkey bacon does better in the microwave. I don’t have a picture of this …I just plain forgot to take it. It happens!
Combine your egg, salt, pepper and I used a dash of garlic salt in a bowl and whisk. Set aside. Add a little more cooking oil or spray back to the medium skillet, heat on medium high heat. Add egg mixture to pan, tilting pan to spread evenly; cook 1 minute or until edges begin to set.
Lift edge of omelette with a rubber spatula, tilting pan to roll uncooked egg mixture to bottom of pan. Repeat procedure on opposite edge of omelette. Okay, so I lifted the omelette a little to high and now there is a bubble and my omelet no longer looks perfect. Probably another reason I don’t photograph step by step. But wait till you see the end result. Cook 1 minute or until center is just set.
Sprinkle cheese evenly over omelette. Sprinkle bacon and vegetable mixture over cheese. I was a little distracted and by accident reversed the order and put the veges first …it was fine, but really the cheese should go first so it gets all melted and cheesy gooey.
Run spatula around edges and under omelette to loosen it from pan; fold in half.
Slide omelet onto a plate. Serve with your favorite toppings.
I like mine with a little salsa or picante sauce.
Or maybe a lot of salsa. If you are feeling the cheese please, then you can add some more cheese on top …there can never be enough cheese ever!
I said no to extra cheese this time though …saving room for the Blueberry Muffins (to come in another post) 🙂
Well there you have it. My omelette, “Texas Style” Oh so good! Now I just need some fresh squeezed Orange Juice. Ahhh …that’s the stuff.
Happy Fiesta Friday!!
Texas Style Omelette
1/8 teaspoon pepper
1/8 teaspoon salt
4 large eggs
olive oil or spray
1/2 cup chopped onion
1/3 cup chopped jalapeno peppers
1/2 cup chopped tomatoes
1/4 cup shredded cheese
Coat skillet with cooking spray or oil. Heat medium nonstick skillet over medium-high heat. Stir in onion, peppers and tomatoes; sauté until vegetables are tender. Remove vegetable mixture from pan; set aside.
Cook bacon as directed. I used turkey bacon and microwaved it a minute per slice.
Combine your egg, salt, pepper and I used a dash of garlic salt in a bowl and whisk. Set aside. Add a little more cooking oil or spray back to the medium skillet, heat on medium high heat. Add egg mixture to pan, tilting pan to spread evenly; cook 1 minute or until edges begin to set. Lift edge of omelet with a rubber spatula, tilting pan to roll uncooked egg mixture onto bottom of pan. Repeat procedure on opposite edge of omelette. Cook 1 minute or until center is just set. Sprinkle cheese evenly over omelette. Sprinkle vegetable mixture and bacon. Run spatula around edges and under omelette to loosen it from pan; fold in half. Slide omelet onto a plate. Serve with your favorite toppings.