The If I Were In Socal Omelette
From elgourmand 14 years ago
- 30 to make
- Serves 4
If I were in Southern California I would make this omelette. I’m not in SoCal but I make it anyway. Actually, I’m not sure this is technically an omelette but you get the idea. Sunday is always special breakfast or brunch day because there is plenty of time to do that. Read more This recipe is basically for four reasonable eaters. This is one of the few omelettes I usually make pretty much the same every time; maybe because it’s a crowd pleaser the way it is. Enjoy. See less
Ingredients
- • 1 lb (500g) reasonably lean, smoked bacon; chopped into bits and cooked until just done. You can sub pork sausage. shopping list
- • 1 small onion, chopped. shopping list
- • 2 good size mild Anaheim peppers, chopped. shopping list
- • 2 – 3 good size Porto Bella (or similar) mushrooms, sliced. More is okay. shopping list
- • 6 medium ripe olives, chopped. shopping list
- • 1/2 tsp ground Cumin; to taste. shopping list
- • ½ tsp chilli powder; mild, med or hot, to taste. shopping list
- • 4 corn tortillas moistened & diced fine. shopping list
- • 8 fresh eggs, whisked until a bit frothy. shopping list
- • salt and fresh ground pepper to taste. shopping list
- • 2 - 3 tablespoons of butter. shopping list
- • A bit of Blue Veined cheese, crumbled (optional). shopping list
How to make it
- 1. Cook the bacon (or sausage) until JUST done, stirring often to make sure the bits stay separated, drain thoroughly. See Photo
- 2. Add the chopped onion and Anaheim peppers to the bacon and cook until the onion is just tender, stirring often. Set aside to cool a bit.
- 3. In a good sized mixing bowl whip up the eggs, adding the Cumin, chilli powder, salt and pepper. See Photo
- 4. Add the bacon, onion & peppers mix from the frying pan and stir.
- 5. Add everything else, but the cheese, and stir again.
- 6. Melt the butter in a very heavy bottomed 10 to 12 inch (25 to 30cm) frying pan. Cast iron is really the best for this.
- 7. Turn the flame down as low as it will go on a medium burner and add the lot from the mixing bowl. Smooth out to get a consistent thickness.
- 8. Crumble the cheese over the top evenly. Not too much of this or it will take over.
- 9. Cover and cook very slowly until it’s no longer liquid on top and the cheese is melted.
- 10. Turn off the flame and leave covered on the stove for at least 5 minutes.
- 11. Cut into quarters and serve.
- If you’re feeling up market you can make four smaller omelettes in small cast iron skillets. Look nicer, tastes the same.
- You can garnish this with a bit of fresh parsley, or like that. I usually serve this with fresh biscuits Phantomese or Grits and last time I fixed it I also did fried green tomatoes; Fried Green Tomatoes See Photo
Cook that bacon
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" It was excellent "