I've created this blog in response to pressure from several souls who claim they know what they are talking about. I intend to use it to post recipes, restaurant reviews, and information about where to buy ingredients and culinary tools with an emphasis on where to get the best deals. In other words stuff that backs up the premise to my book, i.e., Easy Gourmet Recipes for the Frugal Cook.
Sooooooo ..... to get things rolling, here is a dynamite breakfast or brunch recipe that I plan to put into the next volume of the book.
OMELETTE STUFFED BREAD
I got the idea for this dish from a Food Network show in which Giada Delaurentiis made something similar with an Italian slant. If you like the idea of eating olive oil, lemon and parmagiano for breakfast, by all means look up Giada's recipe. However, with all due respect to the Italian culinary tradition, nobody makes better breakfasts than Americans. To make this dish, you need a great artisan loaf of bread or large rolls. I like sourdough, but you can use anything you like. I recommend that you use those small round loaves that some restaurants use for serving chowder. In any case, you cut off the top of the bread, scoop out the insides, fill it with your favorite omelette mix, and bake it. It's even better if you chop up the bread top and the removed guts and stir into the mix. My personal favorite is a Denver omelette, but feel free to use whatever you like. I would give serious consideration to serving this dish at brunch along with broiled tomatoes and a tequila sunrise or two.
This recipe is for a single serving. Note that the total prep time is less than 5 minutes and the cost is about $2.00.
1 Sourdough "Bowl" loaf
2 Tbs Melted butter
1/4 Cup Milk or water
Kosher salt and freshly ground pepper to taste
2 Oz Chopped ham
1/2 Bell pepper, red or green, finely chopped
1/4 Small onion, finely chopped
1/4 Cup Shredded or grated cheddar cheese
Pre-heat the oven to 350°. Slice off the top of the bread and dig out the insides with your hands. Coarsely chop up the top and insides. Brush the interior of the bread with melted butter and put in the oven to toast for 10 minutes.
Whisk together all the omelette ingredients and stir in the chopped pieces of bread. Pour into the prepared loaf. Bake in the oven for 45 minutes or until eggs are set and the top is lightly browned. Drizzle melted butter over all and serve at once.