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Here is Kir's recipe for Western Omelet in her own words. Kir insists that any spelling mistakes are because of the prosecco :-)
splash of milk
salt and pepper
couple of shots of chipotle hot sauce
sliced ham (cold cut ham) sliced into cubes
red or green bell pepper sliced into cubes
cheese (I used a Mexican shredded cheese blend which consisted of Monterey Jack, cheddar, queso quesadillan and asadero), but any variety will do. Swiss is yummy too
I coat a non-stick skillet with a little olive oil (2-3 turns around the pan and 2 pats of butter) on medium to low heat. I cube the pepper and sautee for a few minutes and then put a cover on the pan to soften a bit and then I add the ham into and saute with the pepper. While that's going, I crack the eggs and and a few splashes of milk and chipotle sauce, salt and pepper. whisk thoroughly and pour over ham and pepper mixture. I tip the pan to cook the eggs and scrape down the sides with a heat resistant spatula. I do this till most of the egg mixture is pretty much cooked and then I add the shredded cheese and fold over into an omelet.
Pimp it up:
I serve this with toast usually, but the strawberries really dressed up the plate and Bob and I always have champagne on Sundays, or in this case prosecco finished it of perfectly. I found this awesome bottle of prosecco "LaMarca"... Italian and moderately priced ($14.99).
Dobrou chut!/Bon appetit!