Food Blog:
Cook In.
Eat Out.
Miss Tenacity.
New Mexico.
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Tuesday, November 1
Warm Bacony Brussels, with Omelet
I had it in my head that I would make salad for lunch today, except when it came time to have some noontime nibbles a cold salad just sounded all wrong. Something warm and spicy was calling, and a quick saute later, the answer was on my plate.
Omelet w/ Sauteed Brussels Sprouts
(serves 1)
Omelet:
2-3 eggs
handful shredded cheddar cheese
salt & pepper
Sprouts:
1 cup frozen or fresh brussels sprouts, sliced thin or shredded
1 slice bacon, cooked & crumbled
butter for pan
Heat up the butter and bacon bits in the pan until sizzling, then add the sprouts and cook for several minutes to desired doneness (I let mine get a bit brown on the bottom). Remove sprouts to plate. Beat together eggs & cheese and pour into same pan, cooking into omelet or just scrambling the whole thing. Remove omelet to plate with sprouts, garnish with sauce of:
1 T green curry paste + 1 T buttermilk
Enjoy!
Time posted: 18:02 [permalink]
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CONTACT ME: tenacity -at- gmail.com
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