1t Garlic Olive Oil
4oz Picanha (Sirloin Cap), shredded
4oz Pork Loin, shredded
1 yellow squash, cubed
1/2 plantain, sliced
1 onion slice, left in rings
5 large eggs
Salt and pepper, add to taste
Toppings
Spicy garbanzo bean chips, crushed
Fresh tomatoes, chopped
Farofa (Sautéed Yucca Flour), loose
Warm pan and oil over a medium heat. Sauté meats, squash, plantain, and onion. In a separate bowl, whip eggs until they are light and frothy. Pour eggs in pan. Add salt and pepper. Once eggs set on the bottom, loosen edges with a wooden spoon and flip to cook the second side. Remove from pan to serving dish after two minutes. Add toppings in layers to center of omelette.
Serve and enjoy! (Makes two servings.)