Chunky omelet V3.0 — Sausages +

This would make a really good brunch, it was enough to feed 6 people. It was so huge I had to grill it in the oven to make sure it was well done all the way through.

I used all the ingredients from V2.0 with a few adjustments on the quantities and added two more as follows:

chunky omelet with sweet potato hash browns

5 eggs
100ml milk
½ cup flour
collar bacon, fried and chopped small
4 sausages, cooked and chopped small
2 small onions chopped
½ green pepper chopped
½ red pepper chopped
½ yellow pepper chopped
1 tomato chopped
Some cooking oil
Salt to taste

Chop everything that needs to be chopped and have it ready before starting. The bacon should be fried and sausages should also be cooked chopped.

the onions

Start with the onions. Heat up some oil in a pan and add the chopped onions.

diced peppers

After they start to soften, add the chopped peppers.

onions and peppers

Add a bit of salt. You can cover to keep in the moisture so they don’t dry fast and start burning, or turn down the fire. While they’re cooking mix the egg, milk, flour and salt. Then throw in the freshly chopped sage.

eggs, milk, flour and chopped sage

You could also make the egg mix ahead of time. The peppers should have softened by now. Spread everything on the pan evenly then pour in the egg mix.

too much for the pan!

Fire should now be low. It needs very slow cooking. This was actually too much for the pan. I covered it for a while hoping that would help it cook all the way to the top, but the bottom was starting to burn. There was no way I was even going to attempt turning this thing over. It’s way too thick. So I fired up the oven in grill mode and stuck the pan in with the handle hanging on the outside (handle not made for oven, it would just melt. I need to invest in a good stainless steel pan that can go in the oven). That helped to cook it from the top down. I learned the “stick it in the oven” trick from a friend who also likes to make chunky omelets. Might try his version one of these days.

up close
from above
a slice

And now the hash browns. I found the recipe on the Simply Recipes website. But I didn’t realise I was out of potatoes, so I used what I had — sweet potatoes.

Wash, peel, grate. If you are grating more than one potato, put the grates into water as you do the others so they don’t turn brown.

grated sweet potatoes

When done with the grating, start warming up some cooking oil in a pan. Then drain and pat the grates dry with paper towels/napkins.

drained then dried on napkins

Put them in the pan and spread them out. stir often and turn them over so they cook evenly.

in the pan

I wasn’t sure how long to cook them. When they started browning I tasted one and it was good to me so I took them off the pan and did the next batch.

ready!

Phew! All done! This is the longest breakfast making routine I’ve ever done. He was already supper hungry and waiting.

served

Husband Rating: ★★★★★½☆☆☆☆
too chunky, can’t taste the egg. The potatoes are nice and crunchy, Rating: ★★★★★★★★½☆

I thought it was really good. The flavours were nice, I didn’t mind that I couldn’t taste much of the egg. It was like a heavy meal, so if you prefer something light for breakfast like he does, this is not it.

 

About aika

Making, eating and sharing good food are a splendid way to start, brake and end a day! I post good eats on www.pendolamama.co.ke. Life is a feast, eat up!

__