Tuesday, October 11, 2011

Cajun Ham and Cheese Omelete

I'm an egg lover (understatement), guilty as charged. 

Aside from being nutrient rich in brain healthy Omega-3 fatty acids, eggs are cheap, delicious, easy to prepare, and can be utilized in any category of food and in any course.  Here's one of infinite ways to prepare them for breakfast.

Don't have any time to eat this at home? Slap it in between two slices of bread or stuff it into a tortilla and take it to go!
~2servings; 10-15min
  • 1tbsp oil
  • 1 clove garlic finely minced
  • 1/2 small onion diced
  • 1 small tomato diced
  • 1/2 green bell pepper diced
  • 2 slices deli ham sliced
  • pinch red pepper flakes
  • 1/2 tsp cajun seasoning
  • 2-3 large eggs
  • salt and pepper to taste
  • pinch dried parsley flakes
  • shredded cheddar cheese
  • sour cream, ketchup, hot sauce (optional)
1.  Heat up a non stick pan. medium high heat.  Add oil. Add garlic, onion, and a sprinkle of salt (draw water out faster). stir frequently until onions are translucent.
2.  Add ham, bell peppers, tomato, red pepper flakes, Cajun seasoning. cook ~4min. or until veggies have somewhat shriveled up.
3.  In a separate bowl add eggs, salt, pepper, ad parsley.  Beat well just before adding to pan. Turn flame up to high heat.  While swishing the pan back and forth rigorously, add egg.  This will help prevent egg from sticking to pan. add cheese on uncooked top. as soon as bottom half of egg is cooked, flip into half and transfer to plate. Omelet will continue to cook on its own. 
4. add you favorite toppings- chopped green onion, sour cream, ketchup, hot sauce, etc.

*Tip: if you're looking to up the quantity of the dish, add in 1/2 medium sized white potato diced.  Add after onions/garlic and splash a generous amount of water.cover with lid to get them to cook faster. Once fork tender. continue with step 2.
*if you end up adding an extra egg and/or potato, make sure you splash in a little more oil to prevent egg from sticking to pan.
*Click HERE for a cooking dictionary.

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