Corey and I have eggs almost every morning and they (very rarely) get old. I attribute our love for breakfast to the creative way we make our morning eggs. Really the eggs are a protein vehicle for everything else I’m craving in the morning. We also make an effort to squeeze in as many vegetables as we can in the morning. Everything from collard greens to brussel sprouts are fair game.
This recipe derived from a deep craving for ham and cheese. I have a feeling that this omelet will be making a reappearance at our house on winter weekends
Brussel Sprouts, Pancetta and Cheese Omelet
Prep time: 10 minutes
Cook time: 10 minutes
6 large organic free-range eggs
2 T. of Kerry Gold butter
½ cup of Pancetta
2 cups of shredded brussel sprouts
¼ c of shredded raw cheddar cheese
In a skillet melt the butter over medium heat and toss in the pancetta. Cook until the pancetta is fragrant and slightly crispy. While the pancetta is cooking, chop the brussel sprouts into thin slices (the thinner the pieces the better). Add the brussel sprouts to the pan and cook until crispy.
In a separate bowl, crack and beat the six eggs. Add salt and pepper. For a fluffier egg, add just a dollop of cream or milk while beating. Add the eggs to the pan and cook until the omelet bubbles in the center. Flip the eggs once the corners are easily lifted from the pan.
Finally add the shredded cheese to the eggs. Cook in the pan until the cheese is melted and serve hot!
Delicious additions could be some Siracha or hot sauce!
Question of the Day: How do you prefer your eggs?