When I first saw this omelet in a menu at a local restaurant, I wrinkled my nose at the thought of mixing the taste of eggs with marinara sauce. Then I remembered all the times I used to pour catsup over my eggs to give them some “zip.” This was no different, so I decided to try the omelet to see if I liked it.
This has become one of my favorite omelet recipes. The olives add texture as well as flavor. But for the purpose of this recipe, I used them as more of a garnish. You can also substitute the standard pepperoni with the turkey if you’re concerned about the grease.
Ingredients
10 slices of thin sliced pepperoni - diced
1/4 cup of shredded Mozarella cheese
3 eggs - well beaten
1 cup marinara sauce
sliced black olives to taste
salt & pepper to taste
Directions
1. Beat eggs thorougly. Then pour into a preheated 10 inch non-stick skillet, swirling them around to cover bottom of pan. Let them start to set up. Add salt and pepper.
2. Then, add shredded cheese and diced pepperoni to one side of eggs. Let eggs continue to cook until they are wet but no longer runny.
3. Heat the marinara sauce.
4. While the sauce is heating, use a spatala carefully lift empty side of eggs and cover the cheese and pepperoni. Now carefullly flip over to lightly brown top side of omelette.
5. Place the omelet on a plate. Pour marinara sauce on top, followed by the olives. Serve immediately.
I made this lasgna years ago for an Easter brunch and was surprised by how fast my family (all 13 of them, at the time) gobbled it up. The combination of the Alfredo sauce, cheese, and bacon made for a very tasty meal that will fill you up for a while.
If you don’t plan to serve appetizers before your Thanksgiving dinner, this breakfast might tide you over through lunchtime. Word of warning: This dish takes some time to cook, so you might want to prepare it the night before to save time for the dinner preparations.
Ingredients
1 lb. bacon, diced and fried
1 large onion, chopped
1/3 cup flour
1 tsp. salt
1/4 tsp. pepper
4 cups milk
12 large lasagna noodles
12 hard boiled eggs, sliced
2 cups (8 oz.) shredded Swiss cheese
2 T. minced parsley
1/3 cup grated parmesan cheese
Directions
1. Cook and dice the bacon, reserving drippings.
2. Make the cream sauce (see below).
3. Boil the eggs, peel, and slice.
4. Prepare the lasagna noodles according the directions on the package.
5. Grate the Swiss cheese and set aside. I suggest buying the pre-shredded cheese to save time.
6. Grease a 9 x 13 baking dish. Add a thin layer of the cream sauce on the bottom.
7. Layer the ingredients in the following frequency 3 times: noodles, eggs and bacon, swiss, cream sauce. Sprinkle top with parmesan cheese and the parsley.
8. Bake at 350º for 35-40 minutes. Let stand an additional 15 minutes before serving.
Cream Sauce
1. Saute onion in 1/3 cup of bacon fat.
2. Add the flour, salt, pepper and milk. Simmer until the sauce begins to thicken.
If you’ve never made an omelet before, this video will teach you the basics of how to make one. The guy in the video uses strange ingredients such as lavendar and creme fresh for his omelet, but you can substitute this with anything you like.
