You need to eat





SPICY & MEATY ITALIAN OMELETTE

SPICY & MEATY ITALIAN OMELETTE

Got leftover roast beef? This recipe will give new life, I promise. I love spicy food and this one delivers. The endorphins, the sweat of the brow, the runny nose...I love it all! A spicy dish lets you know you're alive, you are in the moment. You can't escape, or just eat for the sake of eating. Heat grabs your attention, doesn't give in and will not be ignored. Hungover? Sinus cold? Crank up the heat...it'll cure what ails ya!

Here's what you'll need

SPICY & MEATY ITALIAN OMELETTE
  • ¼ cup diced red pepper
  • ¼ cup diced green pepper
  • 2 large tomatoes
  • 1 lemon (juice & zest)
  • 1 small onion (finely chopped)
  • 4 cloves garlic (minced)
  • 1 bird's eye chilli (or more if you like)
  • 4 cups roast beef (diced)
  • ½ cup fresh grated parmesan
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 8 eggs
  • 3 tbsp milk
  • salt and pepper


THE FILLING
  1. use a variety of peppers in this sauce...red and green bell peppers, poblanos and jalapenos

  2. sautee them up with onions, garlic and then add your tomato chunks

  3. simmer for at least half an hour, until the vegetables have completely disintegrated. You can use a hand blender to make it smoother if you need to

  4. SPICY & MEATY ITALIAN OMELETTE
  5. add the roast beef and simmer 15 minutes or so. You want to reduce majority of the liquid out of the sauce, it should be thick, not soupy


SPICY & MEATY ITALIAN OMELETTE














EGGS

When making omelettes, I like using a cast iron pan with a good amount of butter, but you can use any good non-stick frying pan, just make sure that it's big enough. You want the eggs to form a thin layer on the bottom of the pan.

Crack two eggs into a bowl and add a dash of milk, season with salt and pepper and whisk really well.

Get your pan really hot and then turn down the heat to a medium. Pour in the eggs. The key to making good omelettes is attention, don't go anywhere, keep your eye on it. Once the eggs are in, avoid messing with them, just let them be for the first minute or two.

When you see the edges firming up, start to gently shake the pan in a circular motion to release them from the bottom and keep them moving.

When the center starts to firm up as well, add your warm tomato ragout and cheese to one half of the omelette and gently fold the other half over the sauce and cheese.

Remove from the heat and allow to rest two or three minutes in the pan to finish cooking and melt the cheese.

SPICY & MEATY ITALIAN OMELETTE
Search categories

Grains Pasta 2-Bite Snacks Eggs Game Sauces & Dips Chicken Sauces & Dips Grilling Sides Vegetarian Salads Sweets Starters Potatoes Beef On Bread Cheese Pork Lamb Seafood Eating in the World Breakfast