This is a fast and tasty big breakfast.
Coriander or cilantro in an omelette? Delicious!
Bread crumbs? When cooked, the bread crumbs add a crunch to your bite.
|115 g||bologna, or quarter pound slice, diced|
|1 tbsp||coriander or cilantro, minced|
|2 tbsp||green onion, minced|
|2||large eggs, beat in measuring cup|
|1/4 tsp||pepper, freshly ground|
|1/4 cup||bread crumbs, Japanese style|
|1 tbsp||canola oil|
Heat canola oil in a non-stick frying pan over medium low heat.
In a mixing bowl combine bologna, coriander, green onion, bread crumbs.
Beat eggs in a measuring cup, add ground pepper to taste.
Add 2 tbsp beaten eggs to bologna mixture and mix.
Add bologna mixture to frying pan. With a spatula, shape bologna mixture in a flat circle in the middle of the pan. Cook for approximately 2 minutes.
Beginning in the centre, slowly pour remaining egg mixture in a circular drizzle over bologna mixture. With a spatula, push any runny egg from the edge of the pan back to the centre to keep all the egg with the bologna mixture.
Use a spatula to gently dent the mixture so egg cooks as desired.
When the egg sets, with a spatula, carefully separate the omelette in half.
Stack omelette halves on plate. Garnish with red or brown sauce and tomato wedges. Serve with bagels and cream cheese, or toast.
Use a measuring cup or bowl with pouring lip to slowly add eggs to bologna mixture. The eggs will set as you pour slowly. Add bacon or sausages for a bigger breakfast. Add a slice of fried black or blood pudding for the complete experience.
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