Omelet a La Pierre
photo by Bergy
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 118.29 118.29 ml bacon or 118.29 ml sausage (Breakfast or Italian, sweet or hot, Bratwurst, Andouille, Polish, Smoked, you get the idea)
- 29.58 ml oil
- 78.78 ml red bell pepper, finely chopped
- 78.78 ml green bell pepper, finely chopped
- 118.29 ml onion, finely chopped (Yellow, White,or Sweet all work well)
- 4 large eggs
- 1.23 ml cayenne
- salt & freshly ground black pepper, to taste
- 1 burrito-size flour tortillas or 2 small tortillas
- fresh salsa (NurseDi's Chilean Salsa #63836 is outstanding)
directions
- Prep everything.
- Heat large frying pan over medium high heat, Add oil.
- Saute (stir fry) Peppers and Onions'til onions are translucient.
- Beat the Eggs with the Cayenne.
- Season with salt and pepper to taste.
- Add the meat, mix well.
- Shred the tortilla (s) into fingernail sized pieces.
- Add to eggs mixture, mix well.
- Spread peppers and onions evenly in pan.
- Pour the egg mixture into pan, spread evenly.
- Brown one side, turn, but do not fold, brown the other.
- Serve with Salsa Fresca and/or anything else you might like.
- Sour Cream, Queso Fresca, or Guacamole come to mind.
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Reviews
-
Great almost Mexie omelet. I took your advice and used Nurse Di's salsa recipe - perfect with it. Corn tortillas were excellent in it - I crisped them a bit adding them to the onions & peppers before adding the eggs. I cut the recipe back to a 2 egg omelet with no problem. Thanks Pierre for a lovely Sundau Brunch
RECIPE SUBMITTED BY
Pierre Dance
Kennewick, WA
I'm a 73 year old male. I live in the desert in Southeast Wasington. Yes, Virginia, Southeast Washington is Desert, Cacti, Sage Brush, Wile E. Coyote, the whole nine yards.The Columbia River flows through the middle of it and is its saving grace.
Some of the jobs. I've held are Well Driller, Aircraft Machanic, Handyman, Electrician,Merchant Seaman, And most recently Long haul Driver.My hobbies are cooking, Kite making, and Good movies (plus anything that strikes my fancy)
My first cookbook was Fanny Farmer Original Boston Cooking School Cookbook and its still the first of all of my cookbooks that I go to. It has the best Biscuit recipe going and the only change I make to its Cornbread recipe is to add a half teaspoon of Cayenne to bring out the flavor of the cornmeal.
I injured my knee and have had the last year off and what I've done is go quietly mad. I'm now semi retired and try to figure out plan 'E'. A, B, C, and D phased out so it's time to move on, where, the hell ever, that is.