On Saturdays I fix breakfast and let Marie sleep in a bit. Sometimes I serve the meal in bed on our breakfast in bed trays other times the scents of cooking drag her down the hallway to the kitchen. Breakfast this morning was a potato-tomato omelet topped with green pepper and cheese. Here’s how I make these.
Cut 1 small Yukon Gold potato into ¼” cubes and place in a pan of cold salted water. Heat on high to boil until the potato is tender. Drain, bathe in cold water, drain again.
While the potatoes boil, do the following:
Put a dab of cooking oil into a 10” French skillet (or whatever pan you use for omelets) and heat the pan over medium until a smidge of the egg dropped into the pan just starts to sizzle in the oil. You don’t want the pan too hot or the egg will bubble and inflate, creating weak spots that will break when you flip it over.
Pour the eggs into the skillet. Sprinkle with ½ of the carrot tops, ½ of the oregano and add fresh ground pepper to taste. While the eggs are firming up a bit, toss the potatoes in the Rosemary.
Place ½ of the potatoes and ½ of the tomatoes on one side of the omelet. When the egg is still just a little runny on top, use a wide spatula to flip the vacant side of the omelet over the filled side. Let cook for 30 seconds or so, flip the omelet over and let cook for another 30-40 seconds, then remove from the skillet and place omelet on a plate.
Sprinkle ½ of the chopped green pepper over the top of the omelet. Sprinkle with ½ of the grated cheese.
Place this plate in the oven to melt the cheese and keep warm while you make the other omelet.
When both omelets are made and on plates, add a serving of fresh fruit and enjoy.