Back to Basics... Denver Omelet!

WHERE THE H-E-Double Hockey Sticks have you been JOEE?  HMMM??? What's your AWESOME excuse now? Alien invasion? Spending quality time with your toaster?  YES all of those thing!  Ummm... herm... ehhh.. *ahem*.. sure!! Actually, I am a Mom (yes, they let me reproduce!) and not JUST a Mom... a Mom to 3 boys. I don't think I need further explain.. that pretty much says it all! OK OK... maybe I was just a TEENSY bit over the omelet? No need for concern though... absence makes the heart grow fonder, indeed.

I am sure that if you have ever attended a breakfast at any American style restaurant you have seen the "Denver Omelet" on the menu. It is a classic... a universally accepted taste sensation. The beauty of the Denver omelet is in it's simplicity... ham, cheese, onions, potatoes, and green bell peppers. I was gonna rename it, make it my own. But I know I couldn't fool anyone... the Denver omelet is simply too popular. So enjoy this Western classic!

Denver Omelet

Ingredients:

green bell peppers

onions
ham
potatoes
salt and pepper to taste
olive oil
avocado
Basic Omelet

Chop up onion and peppers and potato to preferred size. Warm up about 2 tbsp. Olive oil in 12 inch skillet... add the veggies and brown until desired texture/taste (HINT: This omelet does well with a crunchier textured onion/pepper.)  Chop ham and place in pan with potatoes/onion/peppers. Stir until warmed and slightly browned. Set Aside. Prepare basic omelet, on the flip add cheese and filling. Fold, and top with hearty slices of avocado. YEEEHAWWW!!  Denver comes to life in your mouth!!

Ohh the Ham was forgotten... the Ham was crying.

 Oilve oil... it looks like ALOT more then I put in! I swear!

My weakness... the glorious avocado!!!

Move OVER Taters! Make room for my porky goodness!

WARNING: Disturbing images ahead!!!

As SURE as I share my success with you,  my reader, I must also share my failure. With a very very heavy heart I present to you this:

I know, I know. It broke my little 'ol heart. I have to tell myself that 1 out of 20 ain't too shabby... but still...

Well, it may not be a purdy Omelet Little lady, but you sure can make a ol' Cowpoke mighty happy!

Bow Chika WOW WOW!

Master Food Taster IN Training is a little upset his Avocado has been consumed! MORE NOMS PLEEZE!!!

My Review:

Tasty! Scrambly, but tasty! Classic flavor you cannot ever go wrong with!











Omeleto Refritos!

THAT is what I call Spanglish. I grew up in San Diego which automatically earns me the right to slaughter both English and Spanish and mix them together into my own grammar violating creations. It also allowed me the absolute privilege of eating the most delicious of ethnic foods: Mexican. With Mexico a mere 30 minutes from downtown San Diego the Mexican influence is larger than any other. From Tijuana to Baja you can explore flavors and textures that awaken your senses. Their culture is rich in many things but none more spectacular than the food. It is more than food choice for me, it is a food necessity. While there is to date no restaurant here in Colorado that really encompasses taste of Tijuana, I am able to satisfy by recalling my favorite dishes and recreating from memory; with a little "gringa" thrown in, naturally.

This omelet is inspired by one of my favorite Mexican breakfasts: Huevos Rancheros. The traditional recipe consists of refried beans spread on two lightly fried corn tortillas, topped with two over easy eggs and smothered in a salsa or chile sauce. Of course I had to go and mess it all up, turn it inside out and make it my own. This is one of many Mexican inspired omelet's I will be proudly creating! OLE!!!

Omeleto Refritos

Ingredients:

Refried Beans
Cheese
Salsa
Sour Cream
1 corn tortilla
1/4 oil (vegetable or olive or canola? Whatever, it's your choice!)
Basic Omelet

In a small pan heat up your oil over a medium-high heat. Slice up your tortilla into small strips. Once oil is fully heated, carefully drop your tortilla strips in and allow to fry for a minute or even less.You can fry a little longer if you want them crunchier (I prefer a chewier version myself.) Turn off heat and using a slatted spoon carefully remove and place on a paper towel to drain. Add a dash of salt if you like. Prepare your basic omelet. Meanwhile, heat up the refried beans either in a pan or in the microwave. Once omelet is flipped, spread the beans onto the cooked side, sprinkle cheese and fold. Cover the top of the omelet with salsa and add a dollop of sour cream. Sprinkle your previously fried corn tortilla strips on top. Devour as if you have never eaten before, don a Sombrero and scream at the top of your lungs AY YI YI!!!! MUEY NOMS!!!!

Showcase... note the HOMEMADE Peach Salsa lovingly canned by my mother in law. This stuff is phenomenal!

Your little strips of corn tortilla topping.

Sizzle Sizzle Sizzle

Let them drain or your thighs will feel the pain.

Beans Beans the magical fruit!

Inside out Huevos!

Sous Chef Dalton waving the magic rattle of approval over the dish. POOF!  Its noms.



#*#*#*#* TIP OF THE DAY: Place your "wet" toppings (such as salsa) on your omelet only immediately before serving. Otherwise, you get soggy results.  #*#*#*#

My review:

This baby took me home. Just as close to the huevos rancheros as you could get without actually making it. The corn tortilla strips really set this omelet apart from the others. I loved the contrasting textures. Next time I may do a salsa with a little more heat to it, but other than that I was enamoured!













Rice-A-Hammy Omelet

OOOH the FIRSTEST creation! I know you are absolutely beside yourselves with excitement and anticipation, but you must remain calm!!! Before I allow you into my secret world I must first educate you on the ways of omelet perfectionism!

We reviewed yesterday, the PAN. I know that you, my dedicated reader, ran right out to your nearest department store last night and purchased one! So now that you have your tool, you must know how to use it! 

The incredible egg has incredible annoying qualities. The most irritating amongst them being the sticky factor. Even on the most expensive and well seasoned egg pan they are going to cling on for dear life burning and scorching themselves with a rebel cry! So you must use a barrier of some sort to protect your proteins. Cooking folks call it greasin' the pan. I call it an insurance policy, and like all insurance policies there is no such thing as one size fits all! You have options that will suit your needs and style. I am a butter girl. You may find success with a cooking spray, margarine, or even a nice hot bath of bacon grease. Pick your poison according to your preference... just don't forget to apply before tossing your friends into the fire!

Without further ado... I present the FIRST RECIPE!!!

Rice-A-Hammy Omelet!!!

Ingredients

3 Eggs
pat-o-butter
leftover rice a roni (broccoli au  gratin)
thinly sliced ham
3 slices American cheese
salt and pepper to taste
splash of milk

Short version:  Using a fork or a whisk, whip up 3 eggs, salt, pepper, and splash of milk in a bowl. Be sure to mix together well. Place butter in pan and preheat on medium heat until butter has melted. Roll pan to be sure bottom is evenly coated. Whip eggs once more, place in pan and allow to cook for appx. 3-4 minutes. DO NOT FLIP until the edges of your omelet have become rigid and you can no longer see the pan through the egg mixture. Meanwhile, place filling in a microwave safe dish and warm up to desired temp. Flip your omelet over with a large spatula. If your omelet begins to tear STOP and wait for it to cook a little longer! Once flipped, place cheese and allow to melt. Once melted, add your filling and fold in half. Serve and Enjoy!

Here is the gratuitous picture version!!!

Ingredients impatiently waiting to be given the honor!

Eggs in the bowl with the salt and pepper..I like me some pepper. (Note to self: edit out random body parts before posting on blog.)

Butter perfectly dispersed in the pan.

Omelet in its stage of infancy!

Pretty darn close to flipping stage! NOT quite yet though....


My Sous Chef protecting the sacred Spatula.

*Sniff*  It's beautiful.

NEVER skimp on the cheese people!

Oh Just look at that NOMS NOMS filling!!!

Garnish with toast and coffee (are those garnishments?) and REALLY enjoy!!!





#*#*#*#* TIP OF THE DAY: You can substitute any cheese for any other cheese in any other form at any other time. Cheese is so totally freaking awesome that you never need worry about it not complimenting your meal. Cheese rules and that's that. #*#*#*#*

MY REVIEW:

An instant favorite of mine! The rice really lends a unique flavor that blends perfectly with the gooeyness of the american cheese. The ham added just the right amount of texture giving it a classic omelet feel with a new and improved taste.

DON'T BE SHY!!  try this recipe and POST YOUR review!