A Breakfast Made in Heaven

This is what I imagine would be on your typical diner cafe breakfast menu in heaven. A Tex-Mex omelet complete with rib-eye steak, grilled onions and bell peppers, melted sharp cheddar cheese, topped with salsa fresca with a side of home fries. All for just $1.99, it’s the Heaven Slam!

This all came about early this past Sunday morning when I was taking inventory of all of the left over’s in the fridge. I might be wrong, but I think in French omelet means leftovers wrapped in scrambled eggs. Probably not. I took Spanish in high school anyway.

INGREDIENTS:

For the potatoes

• 5 red potatoes, washed and scrubbed then cut into to ½ inch cubes
• 1/2 yellow onion, chopped
• 1/2 lb apple wood smoked bacon (or just bacon)
• 2 tablespoons butter
• 1 teaspoon Angel Dust seasoning found here
• 2 dashes Liquid Smoke®
• salt
• fresh ground black pepper

For the omelet

• 8 eggs, beaten
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 8 oz rib-eye steak, trimmed of fat and cut into 1/2 inch cubes
• 1 teaspoon Angel Dust seasoning found here
• 1/2 cup salsa fresca found here
• 4 oz shredded sharp cheddar cheese
• 2 dashes Liquid Smoke®
• salt
• fresh ground black pepper

PREPARATION:

1. OK here we go so keep up! Chop the potatoes first then in a large pot, blanch them for 4 minutes exactly. Transfer to strainer and run cold water over them to stop the cooking process. Set aside.

2. Cook the bacon until crispy in a large skillet. Remove and drain on paper towels. Allow the bacon to cool, then chop into bits and set aside. Sprinkle the steak meat with the Angel Dust seasoning and brown in the bacon fat to almost desired doneness (if that makes any sense). Than add the chopped onions for the omelet, peppers, Liquid Smoke® and cook until the vegetables are tender. Add a pinch of salt and pepper. Remove and set aside.

3. In the same skillet, melt the butter. Then add the potatoes, the remaining onions, Angel Dust seasoning and Liquid Smoke® and cook until potatoes are tender and onions are translucent. Then add the bacon bits and season to taste with the salt and pepper.

4. Now to build the omelets. Add a pinch of salt and pepper to the beaten eggs. In an omelet pan, pour in the equivalent of 2 eggs of the egg mixture or 1/4. Half way through the cooking process, add a couple of tablespoons or so of the veggie and steak mixture on one side of the omelet. Flip the other side over, sprinkle with cheese and cook until eggs are stiff. I can’t make an omelet to save my life. My wife made these. So if they end up as scrambled eggs, so be it. They will still taste just as good. Serve with a couple of tablespoons of the salsa fresca ladle over the top and a side of the potatoes. Then rejoice in all things that are holly.

Serves 4

Heat Factor