Kitty
Culinary Explorer
Have a nice breaky!
Ingredients:
- 2 fish hotdogs, sliced into thin rounds
- 1 medium potato, peeled and diced
- 1 small onion, diced
- 2 tablespoons vegetable oil or butter
- 4 large eggs
- 1/4 cup milk (or cream for a richer texture)
- 1/2 cup shredded cheese (optional; cheddar or your favorite cheese)
- Salt and black pepper, to taste
- 1/4 teaspoon paprika (optional, for extra flavor)
- 2 tablespoons fresh parsley or chives, chopped (for garnish)
Instructions:
- Prepare the Potatoes:
- Heat 1 tablespoon of vegetable oil or butter in a non-stick skillet over medium heat.
- Add the diced potatoes and cook, stirring occasionally, until they are golden brown and tender, about 10-15 minutes. Season with a little salt and pepper. Remove from the skillet and set aside.
- Cook the Fish Hotdogs:
- In the same skillet, add the remaining tablespoon of oil or butter.
- Add the sliced fish hotdogs and cook until they are slightly crispy and browned, about 3-4 minutes. Remove and set aside with the potatoes.
- Prepare the Omelet Mixture:
- In a bowl, whisk together the eggs, milk, salt, pepper, and paprika.
- Add the shredded cheese if using.
- Combine Ingredients:
- Wipe out the skillet and add a bit more oil or butter if needed.
- Heat over medium-low heat.
- Add the diced onion and cook until soft, about 2-3 minutes.
- Cook the Omelet:
- Add the cooked potatoes and fish hotdogs back into the skillet with the onions.
- Pour the egg mixture over the ingredients in the skillet, ensuring even distribution.
- Cook over medium-low heat until the eggs are mostly set. You can cover the skillet with a lid to help cook the top of the omelet if needed.
- Carefully flip the omelet (or fold it in half if flipping is too challenging) to cook the other side until fully set.
- Serve:
- Slide the omelet onto a plate.
- Garnish with fresh parsley or chives.