Raul and I were going to have a visitor for breakfast today. I decided to serve Kielbasa and my classic savory omelette.
To my friends who were asking me how I made that omelette during our brunch party several months back, here is the recipe! Sorry it took a while, I have been busy and this is the only time I had time to cook breakfast! Enjoy! (Read On by clicking Read More -->)
To my friends who were asking me how I made that omelette during our brunch party several months back, here is the recipe! Sorry it took a while, I have been busy and this is the only time I had time to cook breakfast! Enjoy! (Read On by clicking Read More -->)
INGREDIENTS:
3 eggs (at room temperature)
1/4 cup grated Eden cheese
1 can Hot & Spicy Century Tuna
1 native tomato (chopped)
1/2 small green pepper (chopped)
3 eggs (at room temperature)
1/4 cup grated Eden cheese
1 can Hot & Spicy Century Tuna
1 native tomato (chopped)
1/2 small green pepper (chopped)
1. Drain your canned tuna for about 10 minutes on a strainer. Set aside.
2. Beat your eggs in a small bowl. Do not over beat, just make sure that the yolks and the egg whites are mixed well together.
3. Add the cheese and whisk the eggs and the cheese together. Don't worry if the cheese doesn't melt because it won't. It will melt when you start cooking. Set Aside.
4. Chop the green pepper and the tomatoes and set aside.
5. In a small skillet, saute your tuna just making sure that the tuna is shredded well and no big chunks are left. Add the green pepper and the tomatoes.
Leave the tuna in the skillet and remove it from the fire or hot plate.
6. In a larger skillet, put about 3 Tbsps of olive oil. When the oil gets hot, pour your whisked eggs and cheese into the skillet and wait for the wet center to get small about the size of your fist. Just swivel your skillet from side to side.
7. Pour your tuna in the center of your omelette and "close" the omelette at the sides to the center.
Flip and cook the other side until the eggs "seal".
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