Cooking With Hermits; part 112011

Today's tip is for a good breakfast omelet which includes green food groups as well as white and some other colors. If I didn't know better I wouldn't think this was any good.

What you do is heat a large pan on your hotplate while you get everything ready. That is because your hotplate takes its sweet time when it comes to heating things. If you have an actual stove, you should probably just set it on low for now.

Get a bowl out and don't forget where you put it.

Grab a handful of raw spinach. Wash it off in cold water, and shake it out. Then lay it on your handy cutting board and chop it up into little bitty pieces with your sort of sharp big knife. If yu kind of clump it up and make it into a cylindrical mass you can do that chef thing of holding the point of the knife down and feed the spinach in as you rotate the blade down like a paper cutter. Go fast and keep your fingers out of the way.

Then you clump it up the other way and chop like a maniac. It ain't rocket science so I guess no more explanation is needed.

Poor some half and half or milk in the bowl. Throw in a glob or two of sour cream. Add a dash of Richard's Delicious Seasoning or some Howling Wolf seasoning. If you don't have any, let me know and for $50.00(US) I'll send you some. Or just toss in some of the GOOD salt, maybe a bit of garlic powder and spit in it.

Mix that stuff up, then dump all that spinach in. If it doesn't look like you have too much spinach for any of this to make sense, then you don't have a enough. Mix it up a bit.

Dump two extra large eggs or three regular eggs in the bowl with the green mass you created. Mix it up well. Beat that sucker until blended well.

Put some butter or oil in the pan, if you didn't already do that. If you have a regular stove up the heat to medium or medium high.

Oh yea, you should have cut a bunch of slices of cheddar cheese by now. Don't forget where you put them.

Empty the bowl into the pan and mess with the pan so the mixture spreads out over the whole thing. I think m pan is twelve or fourteen inches, not sure. Lay the cheese on, and if you like bacon, you should have cooked some by now to a bacony crisp so you could put that on there too. If you want to add tomato and whatever else, go ahead. I prefer the tomato slices raw and put on the plate uncooked. Do what pleases you.

Cover the pan with your big stainless bowl or a normal lid if you have such exotic cookware. Go ahead and make some coffee.

By the time you are done making coffee or setting that process in motion the omelet will almost be done. When the cheese is melted it should be about ready.

If you can fold over from two sides so that it is folded in thirds. You can fold it in half if you must.

If you were really hungry, you probably had some hash browns going too, or maybe some grits, possibly toast as well. Put the omelet and all that other stuff on the plate. Pour yourself some cafe Cubano and chow down.

You will catch yourself exclaiming, "Holy smoke, this is great!! Who would have thought that greenish mess would have been edible? John0 is a genius and he doesn't even eat meat. He deserves the Nobel Peace prize--and may be the first person in awhile who actually earned it!"

People rarely make war while enjoying a good breakfast.

This process doesn't take very long. I've been pleasantly surprised how quick it is, and I have the slow heating hot plate. Sometimes I let the stuff cook while I take a shower or do whatever so I never feel like I am waiting around for it to cook.

I found it works out even though I couldn't imagine how so much spinach in there could possibly yield a good result. Must be that sharp cheddar makes everything work.

Send me a large self addressed stamped envelope--one of those with the wing nut looking fasteners, along with $38.50, and I'll mail you a hot, fresh custom made omelet like the one described. Add your own bacon.