Named after one of our favorite breakfasts on the island with goodies from our garden. Servings Two omelettes Ingredients- 1/8 Cup Monterey Jack Cheese
- 1/4 Cup Parmigiano-Reggiano
- 3-4 Slices Grilled Tri-Tip
- 1/1 Yellow onion
- 1 Red Bell Pepper
- 1/4 Cup Arugula
- 5 Stems of Cilantro leaves
- 1 Avocado
- 4 Jumbo eggs
- Salt
- Pepper
- 1/8 Cup Milk
- Olive Oil
Instructions- Shred cheeses and mix together.
- Dice Tri-tip, onion, bell pepper. Chop Arugula and Cilantro. Slice half the avocado and dice the other half.
- Beat eggs, milk with salt and pepper to taste.
- Sauté Tri-tip, onion and Bell Pepper until onions become translucent.
- Repeat this step twice, using half of your ingredients. Add a bit of olive oil and warm until it just begins to shimmer. Pour the egg mix into a 12" pan, move around to make a thin layer covering the entire pan bottom. Layer on one half of the egg mix cheese, steak and vegetables, Avocados, Arugula and Cilantro. Cover with a lid and cook until egg is just past runny on the top.
- Serve with sliced avocados and a few leaves of Cilantro.
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