Your Own Personal Omelet

Sweet or salty for breakfast? Which one do you prefer? I would normally choose sweet. I love a good donut with a nice warm cup of coffee. But lately, I’ve been loving salty foods for breakfast. Particularly, my own personal omelet. It goes well with a cup of coffee, too. This omelet is restaurant worthy. It’s my opinion, of course. But try it for yourself, and tell me what you think.

Ingredients

But before you go and sneak down to the recipe, just hold on a sec. I have a crazy weird secret (actually, it isn’t really a secret) ingredient that I want to chat with you about. This ingredient isn’t your obvious breakfast choice. You may hesitate to put it in your omelet because, honestly, not many people eat this for breakfast. You ready for it? Ok. It is (drum roll, please) broccoli. Yes, I put broccoli in my omelet.

When I first heard about having non-breakfast foods for breakfast, I admit my reaction was similar to a sneer. The idea was so foreign to me that I thought it was ridiculous. But since doing Whole30, I decided to try having my leftover dinners for breakfast. You guys, I was surprisingly satisfied. It’s good. In fact, I would say it’s more satisfying. And when I am satisfied at breakfast, it keeps me away from snacking all the time. Win, win, right?

Tips

This omelet is so versatile and easy. Without kids around I could probably make one in about 20 minutes. I love my kids, but let’s face it, it takes us twice as long to get something done when our kids are around. Who is with me? Where was was I? Oh, yes-versatile and easy. The ingredients are simple and I would guess that you have most of them in your fridge or pantry already. It would also be easy to substitute ingredients if you don’t quite have everything you need for the recipe.

Here are some tips to help you make this restaurant worthy omelet.

Potatoes

Frying potatoes can be a long process. Make sure you have a big frying pan so the potatoes can spread out and fry faster. Heat up your oil/butter first. Your goal is to get that golden brown skin on your potatoes slices. When you put the potatoes in the hot fat, the golden brown skin will form nicely on the outside of the potatoes. It adds the perfect crunch and texture to the omelet.

Broccoli

When I cut the broccoli, I only use the “leaves” of the trees. Can you tell I have kids? I cut the broccoli into small bits so that the cooking time isn’t long. I do not include the stalks.

Food Prep

Another tip is to prep your food for the week ahead. Anything you prep will save you time in the long run. Even if you pick one ingredient like potatoes and prep them for the week, it would save you time in the morning. This week, I used my food processor to slice all my potatoes and it was a major time saver.

Toppings

For the toppings, I recommend crushed red pepper. I love spicy food, but feel free to nix it if you’d rather stay away from spicy food. Salsa would be a great topping as well. Aldi has very good options for sugar free salsas; check the labels to make sure though. Another great addition would be hot sauce. Dump it in stream or sprinkle lightly-which ever you prefer.

Now, go ahead and make this salty restaurant worthy breakfast. And please, don’t cut out the broccoli. I promise you it’s good!

Breakfast Omelet
On those slow Saturday mornings, get all the kids in the kitchen and make this filling breakfast omelet. The salty potatoes coupled with the sausage and egg are a great American breakfast. The thyme and sage bring a slight earthy citrus flavor that compliments all those American flavors.
Check out this recipe

Breakfast Omelet

On those slow Saturday mornings, get all the kids in the kitchen and make this filling breakfast omelet. The salty potatoes coupled with the sausage and egg are a great American breakfast. The thyme and sage bring a slight earthy citrus flavor that compliments all those American flavors.
Servings: 2
Author: ourbeautifulordinarylife

Ingredients

  • 1 1/2 tbsp Ghee
  • 1 1/2 tbsp Red onion, chopped
  • 1 1/2 tbsp Green pepper, chopped
  • 2 Russet Potatoes, diced into cubes
  • 4 Amy Lu Pork Sausage Links, sliced
  • 1/4 cup Broccoili bits, chopped, no stalks
  • 1 tbsp Fresh thyme, and 2 sprigs set aside for topping
  • t tbsp Fresh sage, chopped
  • 3/4 tsp Red pepper flakes Optional
  • 2 Eggs
  • Salt and Pepper to taste
  • 2 Crepini Egg Thins Optional

Instructions

  • Melt 1/2 tbsp of the ghee over medium high heat.
  • When ghee is melted, add the onion and green pepper. Stir. Let simmer for about 1 minute
  • Add diced to potatoes. Pour 1/2 tbsp ghee over potatoes. Sprinkle with salt and pepper. Stir. Cook until potatoes are browned and almost soft.
  • When the potatoes are almost softened through, add the broccoli bits along with the remaining 1/2 tbsp of ghee. Stir.
  • When the potatoes have soften and the broccoli bits have a slight crunch, add all the spices and herbs. Stir.
  • After you mix all the spices and herbs into the pan, add the egg into the pan. When the eggs are scrambled, add salt and pepper to taste.
  • Serve on Crepini Egg Thins or alone as a hash. Top with salsa or hot sauce. Enjoy!

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