Growing up, my parents would make an Omelet Surprise for breakfast on a week-end. It was basically a combination of eggs and whatever we had leftover from lunch or dinner the night before. That meant potatoes, vegetables, hot dogs, etc. This is exactly what I made last Saturday: all I had in my fridge was a carton of eggs and random ingredients leftover from the previous week. This is a great "recipe" to test your creativity skills!
1-2 tablespoons olive oil
2 red potatoes, scrubbed and cut into a small dice
1/2 onion, diced
cayenne powder to taste
1-2 garlic cloves, sliced
1 tomato, diced
4 eggs, whisked
3 tablespoons milk (or use water)
1/3 cup parsley, chopped finely
1. Heat oil in a non-stick pan. Add potatoes and cook for about 5 minutes until they are browned.
2. Add onions, garlic and cayenne powder and cook till potatoes are tender. (If you find that potatoes are beginning to stick, add a bit of water, cover the pan and let potatoes steam for a bit. Then take the lid off and let the browning process take place). It is very important to make sure your potatoes are cooked through before moving onto the next step.
3. Add tomatoes and cook for a few minutes.
4. Whisk eggs with milk, salt & pepper and pour over the potatoes/onion/garlic/tomatoes mixture. Let the eggs "set."
5. Top the omelet with fresh parsley and arugula, cover the pan for a few minutes and you are ready to eat!
Optional: depending on what you have on hand, you can add red peppers, broccoli, green beans, peas, sausage, cheese, mushrooms, etc. The possibilities are endless! This omelet is great served straight from the pan, but can also be served at room temperature or even cold!