Some days you only have one slice of lunch meat left. And you know what they say. When life gives you an insufficient amount of meat for a sandwich, make an omelette. For some reason, that phrase never caught on as much as the one about lemons.
After a phenomenal concert last night at the Chicago Theater featuring Irvin Mayfield and the Preservation Jazz Hall Band, NOJO and some of my favorite Chicago players, I needed a bit of a lazy morning today. Whoever conceived of the 5-day work week should be found and [your violent act here]. I took today off anticipating a lethargic day ahead.
How to create this delicious omelette:
- 3 eggs
- 1 slice of ham, chopped small
- 2 strips of bacon, medium dice
- a few slices of yellow onion
- broccoli, small handful diced
- Salt & pepper
- Crushed red pepper, one shake
- Canola or vegetable oil
- 1 sprig thyme
I sauteed the bacon first. Then drained it on a paper towel. Cooked the onion and broccoli in the bacon fat for ~3 minutes. Put those in a bowl.
Put 1tsp oil in the pan and swirl it around. Beat 3 eggs with a fork. Dump the eggs into the hot pan and start pulling the rapidly cooking sides into the center. I’ll post a video of this at some point. The key is to not brown or burn the eggs, so you have to keep it moving. My pan was super hot so it was cooking hella quick, as they say in California. My intended omelette quickly morphed into a scrambled egg effort.
Dump in your veggies and cheese if you have it. Then either fold (omelette) or stir (scrambled) around. You can also eat this in a burrito. Just saying. Eggs take 3-4 minutes AT MOST to cook. Enjoy your second breakfast of the day.