Potato-Tomato Omelet Recipe

| 7/14/2012 12:54:35 PM

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.

Potato Tomato Omelet 

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:

  • Preheat your oven to 300 degrees then turn it off.
  • Cut 6 cherry tomatoes into ¼ wedges.
  • Chop ¼ cup carrot tops
  • Chop ¼ cup fresh green pepper
  • Chop 1 Tbsp of fresh Rosemary
  • Finely chop 1 Tsp of fresh Oregano
  • Find your pepper grinder
  • Grate ¼ cup cheese of your choice (I like a mix of cheddar & mozzarella)
  • Crack two large eggs into a bowl & add 2 Tbsp of water .  Whisk briskly until frothy.

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.

Allan Douglas
7/19/2012 9:35:00 PM

Thanks, Dave. Eggs are kind of a specialty of mine (could say I'm eggcentric) and I like trying different things with omelets and fritatas.

7/19/2012 2:57:43 PM

Allan, your omelet sounds delicious. I usually just scramble or fry the eggs. I really should try omelets more. Have a great omelet day.

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