- 1 slice bologna (¼“ thick)
- 1 large egg + 1 tsp water, whisked
- Salt & pepper
- 1 English muffin, toasted
- 1 slice medium cheddar cheese
In a non-stick skillet on med heat, fry bologna in oil until golden brown, remove and set-aside in a warm oven. Place egg-rounder in bottom of same skillet, pour in whisked egg and season to taste. Cover skillet and cook on medium heat until egg is firm. Place bologna, cheese and egg on bottom half of toasted muffin and top with the other.
This omelet is designed from the leftovers of a Jiggs Dinner, Salt Beef & Cabbage or Saltjunk Dinner. If you rather commence the omelet from scratch, par-boil the vegetables and cook the salt meat the same way you would a Jiggs dinner. Try it and let me know how it turns out.
Makes 1 servings
- 2 tbsp onion, chopped
- 1 tbsp pork fat (or veg oil)
- 3 tbsp salt meat, chopped
- 1 tbsp carrot, chopped
- 1 tbsp turnip, chopped
- 1 tbsp potato, chopped
- 1 tbsp cabbage, chopped
- 1 tsp parsnip, chopped
- Salt & pepper
- 3 lg eggs
- 1 tbsp milk
- Orange rind for garnish
- Sweet mustard sauce for garnish
In a non-stick skillet over med heat, sauté onion until lightly browned. Add meat and cook for 1 minute. Add remaining vegetables, season to taste and stir until mixture is heated through.
Whisk eggs and milk and add to skillet. As eggs set around edges, push cooked portions towards the center. Tilt and rotate skillet to allow uncooked eggs to fill in empty space. When eggs are set to your liking, flip and fold on half of omelet onto itself (creating a half-moon shape).
Slide omelet on serving plate, let rest for 2 minutes. Garnish with orange rind and hot mustard sauce.