Rule Number 2 of Breakfast: Omelettes!

Sautéed Tomato & Onion Chorizo Omelette with Pepper Jelly & Cream Cheese Toast with a Fresh Green Apple & Tarragon Salad

Eggs are my favorite breakfast ingredient. Honestly, eggs are pretty bad-ass when you really think about their flexibility. Eggs reign supreme in the food chain, and this is why I believe that the egg came before the chicken. Anyway, let's not get into a whole evolutionary theory, let's talk about omelettes. 

I love a nice fluffy omelette filled with a lot of  different ingredients that come together nicely. Of course, you don't have to wild out on fillings, but my palate is a little complex because I'm always looking for an extra kick of something. 

Now, this Omelette should take about 30 mins, and since we're mostly home these days, we can find half hour in the morning to make a delicious breakfast  with easy-to-find kitchen ingredients. 

This probably my prettiest omelette yet! 

xoxo Danzii

Serves: 2 

Prep time: 30-45 minutes 

Ingredients:

5 large eggs

2 tbsp full cream milk 

2 plum tomatoes, diced in 1/2 inch pieces

1/2 of a large onion, sliced thinly

1 tbsp chives

1/4 of Italian cheese mix 

1/2 cup chorizo, diced 

4 strips of bacon 

2 tbsp balsamic vinegar (optional)

3 tbsp olive oil 

2 slices of honey wheat bread (any bread can be used) 

2 tbsp pepper jelly 

2 tbsp cream cheese

1 small iceberg lettuce, chopped

1/2 of a granny smith apple, sliced thinly 

1 tbsp tarragon, chopped 

1 tsp cilantro, chopped (optional)

2 tbsp butter

1/4 cup dry white wine 

Salt 

1 tbsp cayenne pepper 

1/2 tsp black pepper 

The Salad

• In a bowl, add chopped lettuce, apples, tarragon and cilantro.
• In a sauce pan, add dry white wine and cook the alcohol off for about 5 minutes. 
• Stir in butter and 1 tbsp of olive oil and let that cook for about 5 mins, stirring constantly.
• Add ground black pepper and remove from heat and place in the fridge so that it cools. 
• Once cooled, pour over the salad so that it coats the entire salad. 

The Toast

• In a small bowl, add equal parts of pepper jelly and cream cheese and mix well. 
• Add slices of bread to a toaster/toaster oven and toast to desired crispiness. 
• Smear the cream cheese and jelly on the toast. Serve well.

The Filling

Tomatoes

• In a sauté pan, add olive oil for it to heat up, then add tomatoes. Cook for about 1 minute. 
• Add balsamic vinegar and mixing well so that it coats the tomatoes as it reduces.
• Cook the tomatoes for about 1 minute longer and set aside. 

Onions

• Add onions to the same pan, you will have residual oil that the tomatoes didn't not soak up. 
• Sweat the onions for about 3-5 minutes. Do not burn them! Once they look almost transparent, you can remove them and set aside. 

Chorizo 

• Remove the casing from the chorizo. 
• In a hot pan, on medium heat, add 1 tbsp of extra virgin olive oil and add the chorizo. 
• Cook for about 3-4 minutes. Stir constantly so the chorizo doesn't stick to the pan or gets too crispy.
• Remove from the pan and set aside. 

Bacon

• On medium heat, return the pan to the stove and add the bacon.
• Let the fat render off the bacon for about 3-5 minutes depending on how crispy you like your bacon.
• Flip the bacon occasionally so that both sides eventually get some color.
• Remove from the pan once desired crispiness has been reached and set aside on a paper towel to drain excess fat.

Let's Make an Omelette, Shall We?

• Crack eggs in a bowl, and add the milk and whisk together. You should end up having a yellow mixture. 
• Keep whisking until little bubbles pop up almost resembling foam. Once this has been achieved set eggs aside. Do not add anything else to the mixture!
• In an 8 inch non-stick frying pan, spray the bottom with cooking spray
• On low heat, pour in half of the egg mixture. Ensure that it coats the bottom of the entire pan. 
• Gently swirl the mixture around the pot. 
• Let that cook for about 30 seconds, continue that swirling motion until the liquid has reduced by 3/4 of the volume that you started with. 
• At that point, you can add your salt and cayenne pepper to taste. 
• Add tomatoes, onions, chorizo, bacon, chives and cheese towards the center of the omelette avoiding getting filling on the edges. Space the fillings in the middle so that you don't have a bunch of filling along the edges .  
• Using a spatula, gently...gently..GENTLY slide the the spatula underneath the far right end of the omelette and flip it unto the other side . 
• Cook for an additional minute, just to get some color and remove from the heat.
• Repeat this for the remaining egg mixture, and serve hot.

Danzii's Tips 

• So, growing up I was taught to add all my ingredients to the egg mixture prior to cooking it, but, I've realized now that that's not a good idea. Why? Imagine adding raw tomatoes and onions and uncooked bacon to the egg mixture, pouring it and flipping it. You don't really have an omelette, you have a folded frittata. Omelettes traditionally are supposed to be filled with the ingredients after being cooked. I don't make the rules, take it up with the French. 
• You don't have to use the stuff I used for filling. My mother loves sweet peppers with her eggs, so you can make a filling with any breakfast meat, or vegetable that you love. Eggs and spinach are a good combo as well. 
• I prefer to salt my eggs while they're in the pot as opposed to mixture itself because I get more flavor that way because sometimes the salt or pepper doesn't mix all the way out, and they settle at the bottom of your bowl. By the time you pour in the egg in the pan, the salt is still sitting in the bowl. 
• You can use any cheese you like, I would recommend cheddar, although I didn't use it because I ran out. But cheddar cheese and eggs are best friends. 
• No cooking spray? All good, you can just ensure that the pot is greased. It's IMPORTANT to note, you don't need a lot of oil to make an omelette or eggs altogether, so just about 1 tsp of butter or oil will work, especially if you are using a non-stick pan.
• Flipping an omelette takes patience and practice, it's okay if you don't get this right the first time. Just keep practicing!
• No tarragon? All good, just find a nice fresh herb like cilantro or dill.

Here's my finished dish: 

Breakfast doesn't have to be boring, in fact, it should be everything BUT boring. I mean it's the meal that's supposed to fire you you up and take you through the day. You don't have to be a Michelin Star chef to eat good in the morning, most of these can be found in your kitchen. So, stop eating regular smegular egg and bread, and some veggies and jelly, razzle dazzle and make something tasty! I hope this will motivate you to try this version of omelette making, if you do let me know in the comments below! Until next time, from my kitchen to yours..."Bone Apple Teeth!"