Monday, January 3, 2011
This is much like the Utah Omelet I did 6 or 7 months ago. Great at camp, and very good a home. The picture with the Utah Omelet, Showed the charcoals just setting on the bottom of the inverted oven. If you use a Wok ring, it will hold the charcoals much better. Welding gloves are a must on lifting the oven, to check dunnest.
1/4 cup sour cream
1/4 teaspoon salt
1/8 teaspoon black pepper, fresh ground
1/3 cup chopped meat, ( jerky, or dry salami )
1/8 cup yellow onion, small diced
1/2 cup Yukon potatoes, chopped, cooked
1 tablespoon each butter and canola oil
1/3 cup cheddar cheese, shredded.
Preheat 12" or 14" inverted lid, on lid stand, with 14 or 16 charcoals. Whisk eggs, sour cream, salt and pepper, in a mixing bowl. Cook meat, onions, and potatoes in butter and oil until onion is tender and potatoes are lightly browned. Pour egg mixture over all, lifting potatoes to let eggs run under. Remove half of the bottom charcoals, Place inverted oven over omelet, with Wok ring on. Place 14 to 16 charcoals in ring. Cook until eggs are set, 8 to 10 minutes. Sprinkle with cheese and serve.