Today was one of those days when I didn’t have a minute to myself—ever have days like that? I didn’t think I would have time to make dinner, before I needed to turn around and go back out again. Whew! Somehow I managed to cook up something that turned out quite good, so I thought I would tell you about it, so when you have “one of those days”, you can do what I did, and still feel that you’ve put something healthy and hearty on the table for dinner.
This is an adaptation of a recipe from Food Network Magazine that was called Grits with Bacon and Beans. Instead of making grits which can take some time, I made an omelette, thereby saving on time, reducing the carbohydrates and increasing the proteins. To work this into my time crunch, after lunch when I had about an hour, I made the mixture of bacon and beans adding in some diced ham, again to increase the protein content. With this mixture made in advance, I only needed to reheat it while I made an omelette. Then I made some rye bread toast to go with it. Mr. D. raved about this meal.
Besides being a quick meal for dinner this could be served for a brunch. I think eggs cooked just about any way would be good with this mixture of vegetables and ham. I love a recipe like this that can be adapted several different ways. Try it! Next time I make this, I’ll make cheese grits to spoon the ham-bean mixture over. I’m looking forward to that meal 😀
OMELETTE, WITH BACON, HAM AND BEANS
Yield; Serves 4
- 3 slices bacon, cut into small pieces
- 1 Tbsp. vegetable oil
- 1 green bell pepper chopped
- 1 small onion, chopped
- 1 pkg. frozen chopped collard greens, kale, or spinach, thawed and drained
- 1 tsp. cayenne pepper (optional)
- 1/4 tsp. salt
- 1 (14.5 oz.) can diced tomatoes
- 1 (15 oz.) can black-eyed peas (do not drain)
- 1 cup diced ham
- 4 eggs
- salt and pepper to taste
- small amount of milk
- 1 Tbsp. butter
- 1/4 cup shredded cheddar cheese
1. Cook the bacon in a large skillet or shallow sauce pan over medium heat until almost crisp, about 8 minutes. Add the vegetable oil and increase the heat to medium high; add the peppers, onion, collard greens, cayenne and 1/2 tsp. salt and cook, stirring occasionally, until the vegetables are slightly soft, about 8 minutes.
2. Add the tomatoes, black-eyed peas (with their liquid) and ham and bring to a simmer, cook 15 minutes.
Season with salt if needed. Note: all of this mixture can be made in advance and reheated when needed.
3. Meanwhile, in a small bowl, whisk together the eggs, about 2-3 Tablespoons milk, and salt and pepper. Melt butter in an omelette pan or skillet. When hot, but not browned, add the egg mixture and cook over medium heat, lifting the edges as they become set, and let uncooked egg run underneath. When all the egg mixture has been cooked, except for the “wet” top, sprinkle with half the shredded cheddar, fold the omelette in half, and sprinkle the top with remaining cheese. Cover and turn off the heat. Allow cheese to melt.
4. Serve omelette with the ham and bean mixture on the side.
SOURCE: adapted from Food Network Magazine