Quoting Sean Dennis to Dale Shipp <=-

I love breakfast.

We only do a big breakfast or brunch on weekends. A standard at my
house is an omelette that is a cross between a Spanish tortilla in
that it has potatoes in it and an Italian frittata as it is neither
folded nor flipped but fried and then the top finished under the
broiler. The contents are fairly fluid but generally include the
following...

Start with:

- a fat, usually rendered bacon fat but other rendered fats or veg oil
are both fine.

-3 to 4 sm to med potatoes, peeled, diced.

When potatoes are partly cooked add:

- diced onion, optionally diced celery, hot and/or sweet coloured
and/or green peppers as well.

When the onions start to go translucent:

-add garlic and/or minced herbs of choice

- a cooked meat, usually chopped bacon, diced ham or sliced sausage
but can be beef, pork, cold cuts, even wiener coins in a pinch, or
poultry.

Stir occasionally. In the meantime crack 4 to 6 eggs into a large
mug, mix vigourously with a fork. Add black or red pepper, other
ground spices of choice, a little cream and optionally a tsp of
prepared mustard or a pinch of turmeric. Pour this mixture over
the meat and vegetable mix in the pan and cook uncovered until the
bottom has set and the top is almost firm. Sprinkle with grated
cheese (Cheddar, Jack, Swiss etc.) and finish under a hot broiler
for 1-2 minutes until the cheese melts and the egg top just begins
to lightly brown. Cut into wedges and serve with toast. Have
ketchup, BBQ and steak sauces, and hot sauce on the table so people
can help themselves as they please. Cold leftovers make great
sandwiches later in the day.

This morning's version used maple smoked bacon spiced with Montreal
Steak Spice (pepper and coriander etc.) and ground chile flakes,
its pan fat, Russet potatoes, yellow onion, Chinese leaf celery, no
garlic, fresh oregano, thyme and sage, one chopped up leftover deli
fried chicken tender, the eggs with a splash of light cream and
Friulano cheese.

Friulano is a Canadian cheese in the style of Italian Montasio but
not called that as it's a protected name. It is made with
pasteurised cow's milk, medium fat, semi-hard, rindless, pale
yellow, somewhat salty and easy melting. It is a young, mild cheese
that tastes like a cross between Gruyere and Mozzarella. I prefer it
to Mozza for things like pizza.


Cheers

Jim

... A Canadian's opinion of Tex-Mex food shouldn't be taken seriously

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