Cancel your plans for lunch. You’ll need a saddle for this one. Saute the garlic and onions for a more subtle, rounded flavor, and tweak the heat to your preference.
Enjoy – this is one of my signature breakfast recipes.
3 large eggs, beaten
1/4 small onion, minced
1 scallion, chopped with greens
2 cloves garlic, mashed
1 small tomato, chopped
1 fresh hot chili pepper; (jalapeno, serrano, cayenne or similar)
1 tbs. fresh cilantro leaves, chopped
1 tsp. fresh parsley, minced
2 tbs. diced mushrooms, fresh or canned
2 strips fried bacon, crumbled
1/4 cup shredded jack cheese
1/4 tsp. Salt
Fresh ground black pepper
1/2 tsp. Chipotle powder
Garnish with chopped scallion or salsa fresca.
You will need two skillets for this recipe. A large chef skillet and a small saute pan. I’m partial to cast-iron for its superior heat retention. Lodge makes an excellent chef skillet.
Beat the three eggs in a mixing bowl and sprinkle with salt and fresh ground black pepper.
Heat the chef skillet to medium and spray with cooking oil. Add a small amount of rendered bacon fat to the pan. Add the eggs and cook until they set.
Working quickly while the eggs are cooking, mix the onion, garlic, scallion, mushroom and add to the small saute pan. Season with a little salt and pepper and saute on medium heat with a small amount of rendered bacon fat until tender. Be careful not to burn the garlic.
Mix all other ingredients in a separate bowl, season with a little salt and pepper and set aside.
When the eggs are almost set, add the jack cheese on two sides, leaving the center open for the rest of the ingredients. Quickly add the saute ingredients. Add the mixed tomato, cilantro, parsley, bacon, chipotle powder and chili pepper. Say a Hail-Mary, and carefully fold the omelette in half, (this is a small challenge if you have a lot of veggies) cooking for one minute. Flip the omelette one last time and cook the other side until the cheese is melted. Serve immediately.