Tuesday, September 6, 2011

The Pastromelette

Yes, I had grand menu plans for a quiche today, but they didn't quite get off the ground. I still involved eggs, fresh peppers, and meat in an egg dish though! It has a little bit of a cordon-bleu vibe. I split mine with my girls.

I hereby dub this The Pastromelette.

The Pastromelette
Serves one hungry adult or one adult and two small children.

1 tablespoon Kerrygold salted butter
2 mini peppers, or 1/2 one regular pepper, sliced thinly
4 eggs, thoroughly beaten
2 slices pastrami (or more, as desired - you can usually get decent quality lunch meats at Whole Foods and Trader Joe's)
1/2 oz. cheese of choice, grated finely (I used Kerrygold Dubliner)

In a large pan on medium-high heat, melt the butter. Tilt the pan so that the butter coats the entire bottom of the pan, and add peppers. Saute the peppers at least 2 minutes, then pour on the beaten eggs. Spread the two slices of pastrami over all of the egg, then add grated cheese on top. Allow to cook for about 3 minutes; make sure that the pastrami has adhered to the eggs and that the cheese has melted a bit. Use a spatula to fold the omelette in half - and cook 2 more minutes so that the omelette is sealed with the pastrami and cheese folded together inside. Serve warm.

This post is a part of Slightly Indulgent Tuesday.

1 comment:

  1. This is so delicious looking, it almost hurts to look at it! :-)


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