A Wicked Scoff...Recipes and Food with Newfoundland and New England Influences.

This blog is dedicated to bring recipes, photographs, anecdotes, reviews and other insights on everything food related. As the name suggests, "A Wicked Scoff" will have a regional flare, a fusion if you will, of both Newfoundland and New England perspectives of the culinary world around me. Thanks for visiting and please come back often as updates will be frequent. Oh yeah, I also like tasting and cooking with regional beers. Expect a beer of the month, often paired with recipes.

Monday, June 1, 2009

Quick Monday Night Omelet

If there's a type of meal I never tire of, it's breakfast. Breakfast for breakfast, lunch or dinner, or even a late night snack, are all fine with me. For a quick busy workday meal, eggs and an assortment of stuff I have in my fridge and/or pantry let me have a healthy, satisfying dinner, without a lot of fuss or time consumption. In particular I'm a fan of omelets/frittatas (both are cooked in a skillet, but omelets are served folded while frittatas are partially cooked on the stove top and finished under the broiler). As you folow this blog, you will see many recipes for both, as I commonly cook themed dishes such as Southwest Frittatas with sweet potato, chilies, peppers and jack cheese, or Portuguese omelets with chorizo.

The following recipe is for a "Farmer's Omelet", made with eggs, a leftover baked/boiled potato, onion, scallion, parsley, bacon, and sharp cheddar cheese.

Farmer's Omelet

Preheat a 10 inch skillet over medium heat.

Add two slices of bacon (applewood smoked is a favorite), halved, and cook until crisp on both sides (alternatively, you may cook your bacon in the oven on a baking sheet and reserve in the refrigerator for use on sandwiches or adding to dishes such as this one).
Drain on a paper towel and reserve.

While bacon is cooking, beat 2 eggs, and mince a little onion and one scallion (green onion), some parsley, and grate 1/4 cup of sharp cheddar cheese

Drain most of the bacon fat, leaving 1 Tbsp in the pan.
Thinly slice 1 medium leftover baked potato and add enough to cover half the skillet. Season with pepper and cook until crisp. Turn, keeping all spuds on half of the pan.
1 Tbsp onion, minced
1 tsp of reserved bacon fat or butter
2 eggs (I use large, cage free organic), beaten with a tiny splash of milk and a dash of hot sauce
Swirl the pan to evenly coat the skillet and to surround the potatoes.
Use a wooden spatula to push down the edges of the omelet, and re-swirl the pan to ensure even thickness.
Sprinkle the omelet with the cooked, crumbled bacon, a little fresh chopped parsley, and half the green onion.

Once the eggs are set, and nicely browned on one side, flip the pototo-less side over onto the potato side (the potato side is heavy and difficult to flip.

Add cheese to the top of the folded omelet and placed under the broiler until the cheese bubbles.
Top with remaining green onion and season with a little salt and pepper.

Serve with some good toasted bread, a glass of juice, and your favorite hot sauce and your are good to go...anytime of the day!

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