Tuesday, January 11, 2011

Pulled Pork and Spinach Rolled Omelet with Tabasco

Doesn't this look INCREDIBLE?  I love when kids get in the kitchen with no supervision, it's amazing what they can do!  He even "dressed" the plate complete with garnish and all.  The only problem is that this wasn't mine to eat.....

It was a snow day today.  At first we started out with cabin fever.  I thought I might lose my mind.  Then things settled down and my oldest son separated himself from the 2 short peeps and decided to get creative.

Here is a recipe invented by my 15 year old son this morning, hence the reason for the dashes of this and dashes of that.  However that is the way we cook in our house and we love to dash in the kitchen!

We had some leftover pulled pork (without sauce) and then he grabbed a few other ingredients to create one of the best omelets I have ever eaten.  This says a LOT since I generally do not like heavy egg dishes.  This was outstanding.  Add a dash of what you like and let us know what you think of our son's creation!

This is his recipe as recanted while I typed, lol....
6 leaves of spinach, diced and divided
4 eggs
2 tblsp milk
dash of lemon pepper seasoning
dash of cracked pepper
dash salt
1 cup pulled pork (or whatever meat ingredient have on hand)
2 tblsp oil, divided
1 1/2 cups hashbrowns
1 cup cheese (divided), grated mix of colby and monterey jack
dash tabasco
and pure awesomeness

Melt 1 tblsp of butter in medium non stick fry pan.  Add pulled pork and cook until golden brown.  Set aside.

Add 1 tblsp oil to same pan, cook hashbrowns according to directions until golden brown.  Season to taste with salt and pepper and add dash of lemon pepper  Set aside.

Crack all eggs into medium size bowl, add milk, dash of salt, pepper and lemon pepper.  Dice 3 leaves of spinach, add to egg mixture.  Add a pinch full of cheese.  Whisk until smooth and fluffy.

Add 1 tblsp oil to fry pan, pour in egg mixture, do not stir.  Cook over low temp until about 1/2 way set.  Add grated cheese (as desired) over entire egg set.  Sprinkle cooked hashbrowns over egg set.  In the dead center in the very center of the omelet in a single line.

Now this is where you flip the omelet.  Flip 1/3 of the outside edge of omelet to center.  Then roll out of pan and on to plate.  This should make a perfect roll if done right.  If not, it's still edible anyway.

Garnish with grated cheese, diced spinach and a few dashes of tabasco.  Serve with cooked hashbrowns and/or fruit.  Serves 1 large omelet