B.A. Breakfast: Guacamole Omelettes

Mmmmm, breakfast! Almost certainly my favorite meal of the day and the first thing I ever became proficient in cooking. A good breakfast needs a little time to come together. A quick bowl of cereal may suffice Monday through Friday, but when I roll out of bed around 11 or so on a Sunday morning, I need something a little more substantial.

Today's recipe is inspired by another blog that I've become familiar with just recently: http://closetcooking.blogspot.com

This guy's a little out of my league when it comes to cuisine, but I get the feeling he's had a lot more time to practice the craft. His blog also contains some of the best looking pictures of food I've ever seen. It's definitely worth a look.

When I saw Closet Cooking's guacamole omelette (http://closetcooking.blogspot.com/2010/03/guacamole-omelette-with-salsa.html) I knew it was something I had to try. Guacamole? good. Omelette? Good. Guacamole omelette? Awesome.

Ingredients:

2 Eggs

Guacamole*

Salsa

Shredded Cheese (a Mexican blend, preferably)

1/2 Small Onion

1/2 Bell Pepper

Salt and Pepper

Steps/Analysis:

This is pretty simple as far as egg dishes are concerned. First, dice the onion and bell pepper and lightly saute over medium heat. When they're just browned, add a pat of butter to the pan and swirl around for even coverage. Reduce the heat to low.

Crack and beat the eggs in a bowl, adding salt and pepper. Gently pour into the pan. Resist the urge to play around with the eggs until they've started to set up and there's just a little liquid resting on top. At that point, slide a spatula under the omelette-in-the-making and give the pan a little jiggle so you know you'll be able to plate and fold the finished piece easily.

Sprinkle some cheese over the eggs and spread a healthy glob of guac goodness over one half (ideally the half directly opposite of the pan's handle, trust me).

Take the pan off of the heat and position over your plate. Start shimmying the egg off, but don't lose control over it. Use the lip of the pan to fold your omelette neatly in half.

Serving/Notes:

I recommend you spoon some salsa over the top of the omelette and add a dollop of guacamole on top for some more color. Chips or toast make a fine accompaniment.

Try to avoid overstuffing the omelette, if you can. The egg isn't dominant enough to take control of the dish and if you tip the balance too far, it can be like eating a big plate of guacamole - not a terrible thing, but not really what we're going for here.

*Why not use The B.A. Gourmet's spruced up guac? What? You don't have the recipe handy? Alright, here you go: http://thebagourmet.blogspot.com/2010/01/spruced-up-guacamole.html