Turn oven on broil
Bring water to a boil in a small pan. As soon as it’s boiling, drop broccoli in for 90 seconds. Drain.
Chop up 4 slices of bacon. Toss in 2 sprigs of fresh thyme. Cook in medium cast iron skillet.
Dice one small onion (I used a red onion.) Add to skillet and sauté until transparent. Add parboiled broccoli.
Beat 4 eggs, add 1/2 cup milk and pour into the skillet. Stir slowly, pulling from the outside to the center. When the eggs are early cooked through remove from the heat.
Add a 1/4 cup of parmesan cheese across the top. Broil until toasty.
This is delicious and makes four servings.
I was DJ’ing at The Velvet this morning and wondering what to fix for breakfast. I asked for ideas and Bushido Fretwork suggested caramelizing onions and brussels sprouts with some bacon. Well, everything goes better with bacon, so I decided to try it.
I fried two slices of bacon, removed from the pan to a paper towel. While the bacon was cooking, I chopped up 2 TBSP of yellow onion, 2 TBSP of red pepper and 5 brussels sprouts. I added 1/2 tsp of dry oregano and the onions and let them start to caramelize before adding the red peppers and brussels sprouts.
While the veggies cooked, I mixed 3 eggs with 1 TBSP of flour, salt, pepper and 2 tBSP of water. I spread thinly on a large griddle set to 250° F. I then cut the bacon into long strips and chopped them into pieces about 1/4 inch or so, the same size as the onions and red pepper. I mixed with the vegetables and set aside.
I also mixed 2 TBSP of sour cream with 1 tsp of dry dill weed, 1/2 tsp of garlic powder and some salt and pepper.
I let the omelet cook until the top was close to done, then spread the sour cream across the inner circle of it and then I spread the bacon and veggie mixture and turned the four sides over, enveloping the veggies, before rolling the omelet.
It was delicious and the freshness of the sour cream was a perfect accompaniment.