Italy on my Mind

Fresh quality ingredients + a pinch of love will always result in a tasty dish.

Breakfast is one of those meals that is hard to elevate, but as long as you keep it simple, you will always come out shining. Something that will make your omelet fluffier is to stir in a tbsp. of heavy cream to your eggs before you cook them. If you enjoy a bit of spiciness, add your favorite hot sauce when plating.

Serves: 1 - 2

Prep Time: 5 min

Cook Time: 10 min

Ingredients:

2 eggs

1 sliced white mushroom

1/2 sliced tomato

4 thin slices of Cantimpalo(chorizo)

4 thin slices of pimento

2 pre-sliced mozzarella

2 sprigs of fresh parsley

A pinch of salt & pepper

1/2 cup of oven roasted potatoes (see recipe under Sides section)

1 tbsp. of garlic herb butter

(see recipe under Sides section)

Cooking Steps

1. Heat a nonstick or cast-iron skillet over medium-high heat. Place a tbsp. of the garlic herb butter and melt. Beat the eggs and pour into pan until egg mixture is not runny. Stack the rest of the ingredients in the middle of the eggs while it's cooking as follows: sliced mozzarella, parsley, cantimpalo, mushrooms, and pimento. As for the rest of the mozzarella, leave a few pieces for plating. Cover under low heat for about 5 minutes.

2. Meanwhile, bake the potatoes as indicated on the recipe. (To save time, roast the potatoes the night before and use in this step. Be sure to re-heat as desired).

3. After 5 minutes that the eggs have been cooking, remove the lid and gently fold the edges of the egg towards the center, similar as shown on the pictures; cover your pan and reduce the heat to low and cook for another two minutes.

4. Remove the skillet from heat. Toast some of your favorite bread, spread some of the garlic herb butter and plate as you wish. Top the omelet with the sliced tomatoes, the rest of the mozzarella and a few parsley leaves. Serve and enjoy.