When friends tell me they are too tired or rushed in the morning to make a warm or nutrient rich breakfast I normally point out to them that it’s the most important meal of the day . . . which will help keep them focused and energized throughout the day!
I have had lots of great breakfast experiences during my lifetime but I love coming up with twists on traditional methods of cooking eggs for breakfast. Needless to say, eggs are one of the most complete sources of high quality protein and contain all the essential amino acids which we must get from our diets.
Here is my recipe for a yummy Potato Omelet with Onions & Red Peppers . . . a great tasting feel good breakfast or brunch that will keep you going for hours!
Ingredients
400 g boiled potatoes, peeled and cut into chunky slices
1 large onion (140 – 150 g) sliced
2 large red peppers, cored and sliced
2 tblsp freshly chopped leaf parsley
4 - 6 large eggs
4 - 6 tblsp water
Olive oil and butter (50g)
Preparation Method
Heat a little olive oil in a nonstick skillet. Add sliced onions and peppers and sauté until tender. Place in hot oven to keep warm (either in skillet or in another oven-proof dish).
Crack eggs into small bowl. Add the water and beat well with fork. Place some butter with a little olive oil into hot, round nonstick pan or skillet (15cm). Once butter melts, cover pan with half of the potato slices. Pour half the egg mixture over potatoes and shake pan to spread mixture evenly.
Using a thin spatula, draw cooked egg away from the edge of pan and let uncooked liquid run into the space created. Sprinkle with fresh parsley and season with salt and pepper. Cook on medium heat until bottom is slightly browned and the inside is settled but not completely cooked.
Here comes the tricky part, which I recommend you do over a sink, especially the first time you try it. Place a large dinner plate upside down over the pan and, with one hand on the pan’s handle and the other one on top of the plate to hold it steady, quickly turn the frying pan over to allow the omelet to fall onto the plate.
Place pan back onto cooking range, add a dollop of butter or a little oil and then slide omelet back into pan and cook for a few minutes on low heat. Once cooked, turn over onto a serving dish and cover with half the onion-pepper mixture and place in hot oven to keep warm.
Repeat the process for a second omelet and, when cooked, slide on top of the first omelet and top with the remaining onion and red pepper mixture.
Garnish with fresh herbs and serve immediately with bread of choice.
Yield: This recipe serves 4 – 6 when made with 6 eggs. For two people use 4 eggs and
cut down on the potatoes.
Tip!
If you prefer, just make one large omelet and top with the sautéed onions and peppers. For one large omelet, I recommend you cut down on the potatoes. Also, make sure to cook omelet over medium-low heat to avoid over-browning the bottom, as a large omelet needs a bit longer to cook.
For a healthy sweet end . . . . make a fresh fruit salad (as seen in photo below).
© KaritasM – June 2018