Denver Omelet Nachos

Serves 6

Think Denver Omelet, but turned into nachos. Genius? Aw shucks, why'd you have to go and embarrass me by saying that?

1 pasilla or poblano pepper, diced

8 ounces white mushrooms, diced

1/2 yellow onion, diced

1 pound Black Forest ham, about 1/4 inch thick - diced

3 tablespoons butter

3 tablespoons flour

Kosher salt & fresh ground pepper

1/2 teaspoon garlic powder

1 1/2 cups whole milk

1 1/4 cups shredded cheddar, colby-jack, monterey jack - up to you

3 big handfuls homemade tortilla chips, see recipe here (or store bought)

1 or 2 eggs, cooked sunny or over easy - just be sure there’s a runny yolk

• Heat 1 tablespoon of oil in a large non-stick pan over medium, and add the pepper, mushrooms & onion - cook until nicely softened, about 5 minutes

• While it cooks, melt butter in a small butter then stir in the flour - cook stirring about a minute

• Preheat oven to 350

• Add milk, and continue cooking a couple minutes, using a whisk then add the shredded cheese and continue whisking until smooth

• Season with salt & pepper - keep warm

• Put a large layer of chips in an oven safe dish, cover with a layer of the cheese sauce, a layer of the ham/veggie combo, then more chips, more cheese sauce, the rest of the ham/veggei and top with remaining 1/4 cup of the shredded cheese

• Place in oven or microwave until the shredded top cheese has melted

• Top with eggs, and away you go

Chili Cheese Omelet

Makes 1

INGREDIENTS

• 15 oz can of chili, heated
• ½ tablespoon butter
• 3 eggs
• 1 slice Kraft American cheese (you can use any kind you like, but this kinda makes it)
• ¼ cup green onions, chopped for garnish

DIRECTIONS

1. Beat the eggs well in a bowl
2. Melt butter in a non-stick pan over medium heat, and add eggs.
3. If making a true omelet, allow the eggs to set - add chili to one half, cover with cheese and flip side with no chili over making a half moon - cook to desired doneness (which for me is not too dry)
4. Put on a plate, add a little more chili and garnish with green onions

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Spinach, Mushroom & Bacon Frittata

Serves 8

Don't shy away from brunch because you think you have to stand in the kitchen and make 3 dozen fried eggs or a million pancakes. This easy frittata throws together in no time, and is made even easier if you use my favorite 'Ready Bacon'.

Ingredients

• 12 eggs

• Kosher salt & fresh ground pepper

• 1 teaspoon olive oil

• 1 clove garlic

• 1 red pepper, diced small

• 8 ounces sliced mushrooms

• One 2 ounce package Ready Bacon, diced small

• One 6 ounce bag fresh baby spinach

• 1/2 cup shredded Parmesan cheese, approximately

• Sour cream & salsa to garnish

Directions

1. Heat oven to 400

2. Beat eggs in a large bowl, season with salt & pepper and set aside

3. Heat large pan over medium and add olive oil, garlic, red pepper and mushrooms

4. Cook until peppers are crisp-tender - about 5 minutes

5. Add bacon and spinach & cook until spinach has wilted down

6. Remove from heat, and add to the eggs with Parmesan and stir well

7. Pour into a buttered 9x9 casserole dish, top with a little more Parmesan and bake until set, 20-25 minutes - do not overcook...you don't want it too dry

8. Serve topped with sour cream and salsa

Shrimp Foo Yung

Makes 4

Who doesn't like a good Egg Foo Yung? And this one with shrimp is...stupid good.

Ingredients

• 1 jar chicken gravy
• 2 tablespoons soy sauce
• 6 eggs, beaten
• 1/3 cup green onions, finely chopped (plus a little extra to add as a garnish at the end)
• 3/4 cup fresh bean sprouts
• 1 cup cooked baby shrimp
• Vegetable oil

Directions

1. Pour the gravy into a pot, stir in the soy sauce and heat over low heat until bubbly and hot
2. Preheat a skillet or griddle over medium heat
3. Beat the eggs really well in a bowl
4. Add the green onions, bean sprouts and baby shrimp to the beaten eggs and stir well
5. Add a bit of oil onto the pan and pour the egg mixture onto the hot pan making 4 pancake sized rounds
6. Cook for 2 - 3 minutes and flip to cook the other side
7. Once both sides are cooked put a pancake onto a plate and spoon some gravy over it
8. Garnish with a little chopped green onion and enjoy

Tomato Egg Stir Fry

Serves 4

Eggs and tomatoes never tasted so good.

Ingredients

• 5 eggs, beaten
• Kosher salt & fresh ground pepper
• Olive oil, peanut oil, whatever oil
• 4 vine ripe tomatoes, cut into wedges
• 1 tablespoon sugar
• Green onions, chopped fine for garnish

Directions

1. Heat a wok or large non-stick pan well over medium heat
2. Add enough oil to coat the bottom and sides, and add eggs, and season with salt & pepper
3. Roll pan around to spread eggs into sort of a large pancake
4. Cook on both sides until done - but not too try and remove to a cutting board
5. When it cools slightly, roll it up like a cigar and cut into 1/2 inch ribbons
6. Put wok or pan back on the heat, add more oil and then tomatoes and sugar
7. Cook tomatoes until they start to break down a bit, then add back in the eggs
8. Stir everything until well combined and heated through - about 2 more minutes then serve
9. Top with green onions