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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

The Breakfast Omelet Recipe

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This recipe for The Breakfast Omelet is from Dahmen Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bacon - cut into bite size pieces
Black Olives
Green peppers
Red onion
Portobello mushrooms
2 jalapenos
4 eggs
Directions:
Directions:
Cut bacon into bite size pieces and fry in a pan. Once the bacon is cooked on one side, add assorted vegetables to the pan. I used olives,green peppers, red onion, portobello mushrooms and jalapenos this morning, but I really just use whatever is in my fridge, cooking is about creativity. Saute the bacon vegetable mix. In a separate pan, at the same time, cook between 2 and 4 eggs scrambled in a disk shape. The number of eggs used is dependent on how much filling you have prepared for omelet. After both pieces of your breakfast are finished, slide your egg disk onto a plate and then cover half of the egg disk with your meat and vegetable filling. Cheese is optional but encouraged.(pepper jack is my personal choice). Fold your egg disk over the filling. Voila! You have a breakfast omelet.
Personal Notes:
Personal Notes:
A deeper look into Andrew's college kitchen.

 

 

 

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