For the most important meal of the day....other than lunch, dinner and a bedtime snack. Tomorrow, I'll post the best method for making an omelet that you will ever try....light, fluffy, impressive and oh so very easy.
This is a recipe that I came up with because I didn’t have enough of any one item to make an adequate breakfast. I needed to go shopping, and just had not yet found the time to get to the market.
For this recipe, you will want to make the dice the same size for all the ingredients. Typically, I like a ¼ inch dice.
6 to 8 ounces left over roasted meat such as pork tenderloin or steak, diced
1 large onion, diced
1 large raw potato, peeled and diced
2 cloves garlic, minced
Salt & pepper to taste
In a medium to large nonstick skillet, add 2 tbsps olive oil and sauté the onion and potato until tender. Add the garlic and cook for an additional 5 minutes. Add the meat and sauté until heated through. Add salt & pepper to taste.
This works well as a stuffing for an omelet or as the base for a poached egg. The first time I served it, I put a poached egg on top and served some very sweet and juicy cantaloupe with it.