Saturday, January 3, 2015

Kolbassa Omelette


2 eggs

Olive oil
Ham Kolbassa
Red Onion

Tomato
Salt
Oregano

In an 8 inch frying pan pour in about 1/2 tbsp of olive oil. Chop up some kolbassa and red onion and put them in the pan on medium low heat and sauté for about 2 minutes. In a small bowl whisk your eggs and then pour them over your kolbassa/onion. You might need to move the kolbassa and onion around a bit so the pieces will be distributed evenly in your omelette. Now the important part...don't touch it and keep the temperature at medium low. Low and slow is my motto. Wait for the underside of the omelette to cook before turning over so that it will stay in one piece. I have a large spatula to help with the flipping. Once you've turned the omelette over you can add cheese, salsa etc...Then flip half of the omelette over when the underside is cooked. Today I served it with tomato slices sprinkled with salt and oregano. 


#Kolbassa #Omelette

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