Weekend and holiday breakfasts were a big thing once upon a time in my family, so making big breakfasts are always a joyous occasion. I love sharing in traditions, and I also love the tradition of making new memories.
Tonight, my husband and I decided to go with Big Beefy Omelettes. My husband always talks about how, when we were dating, I made an omelette for him that was one of the best he’d ever tasted. It was a big cheese and salsa omelette, and every so often it makes an appearance in various forms in our breakfasts – and our dinners – together. And, yes…they have that beautiful restaurant fold.
Since Big Awesome Omelettes are our thing, some of our favorite stuffings include onions, bell peppers, cheese, salsa, tomatoes, ham, turkey, chicken (sauteed, crispy, and battered), beef, bacon, pulled pork (yes, homemade pulled pork), and more. The meatballs from our Tower of Meatballs the other night were pretty large and we’d made quite the bit of tomato marinade, so we had some savory and hearty ingredients leftover to add into our “breakfast” dinner omelette tonight. I’d been waiting for this moment for the past day and a half and was really looking forward to making this. Here is our ingredient list and recipe for tonight:
10 Large Eggs
1/4 Onion, diced
1/2 Teaspoon Himalayan Pink Salt
Pinch Black Pepper
1/4 Teaspoon Garlic Powder
1/4 Teaspoon Onion Powder
3 Grape Tomatoes
1/4 Cup Sharp Cheddar Cheese, cut in small cubes
3 Large Meatballs from Tower of Meatballs
1/2 Cup Chopped Ham & Turkey Deli Meat
1 Tablespoon Bacon Bits (pre-packaged or homemade)
Hearty Tomato Marinade from Tower of Meatballs (you may also use jarred salsa or canned diced tomatoes)
Saucepan with Lid
Start by melting a slice of butter (about 1 teaspoon) over medium heat in a saucepan. Add in diced onions.
Chop meatballs into small portions and add to saucepan with onions.
Lightly carmelize the onions – the idea is to use this time to both lightly carmelize the onions and heat the meatballs together. Once this is reached, remove from saucepan and set aside in a small bowl.
Crack 10 eggs and add Himalayan Pink Salt, black pepper, garlic powder, and onion powder. Whisk until combined.
Slice grape tomatoes along the circumference, then cut slices down the center into small-sized pieces. Then chop your ham & turkey into small diced portions. Additionally cut your cheese into small cubes.
Using the same saucepan on medium-low heat, melt a slice of butter, then pour in 2 1/2 cups of the egg mixture. As the bottom of the egg softly solidifies with the heat of the saucepan, lightly lift the edges of the egg while softly tilting the pan in the same direction. This will allow the egg mixture to cook to a nice, tender texture while conditioning the cooked egg to be large, thick, and fluffy. Continue to do this around all sides of the egg.
When most of the egg mixture has been sent to the edges and the center is still slightly wet, begin adding your fillings. You can be as generous as you want to be!
Keeping the egg on medium-low heat, add in your meatballs and carmelized onions, diced ham and turkey, tomato slices, cheese cubes, and bacon bits. Now fold the right side of the egg in, then flip the folded portion over the left.
As your omelette now takes shape, add the saucepan lid, allowing moist heat to be trapped in and circulate the omelette.
While waiting for the omelette to solidify its form, heat up your hearty tomato marinade. You can also use salsa as an alternative or petite diced tomatoes.
Flip the omelette on its “back” for a few seconds (flat side on bottom, fold facing upward), topping with cheese (trap moist heat in with the saucepan lid to help melt the cheese) before sliding the finished omelette out onto your plate.
Now top with your warm and hearty tomato marinade, and you’ll have yourself a Big Awesome Beefy Omelette!
Voila, et bon appétit!
[Here (it) is, and enjoy your meal!]
P.S., Kaye Howard