Monday, July 26, 2010

Utah Omelet

This is one I have been doing at camp for year, but going thought my photo I found I don't have one picture of it. But. it's done on an inverted lid of any size. I'll do the post now and try to get around to photoing it in a day or two.

3 small red potatoes cooked, Quartered
1 tablespoon butter
18 teaspoon garlic powder
1 green onion. chopped
1/4 pound Charizo sausage, browned ( Mexican sausage)
1/4 pound bacon, crisp, crumbled
1/2 cup red or green bell peppers,diced ( or 1/2 & 1/2 each)
3 eggs well beaten (frothy)
dash black pepper
dash cayenne pepper
dash paprika
1/2 cup Cheddar cheese, shredded
1/2 cup Monterrey jack cheese

On a 12" inverted lid, place butter, garlic powder, and cooked potatoes,over medium heat, about 12 charcoals, for 1 o 2 minutes. In a medium bowl; add eggs, red and black pepper, paprika, and half of the cheese and beat well. Pour mixture over potatoes, cook until starting to set. Lift the edges with a spatula, letting the mixture run under to cook evenly. Top with sausage, green onions, bacon, pepper and remaining cheese. Cover with corresponding inverted oven, with as many charcoals as you can get to stay on, for about 2 more minutes, to let cheese melt. serve with hot sauce.

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