Omelette w/ Mini Potatoes & Guinness Curry
This Curry Omelette consists of mini potatoes, carrots, onion, jalapeños, garlic, coconut milk, Guinness beer, and rattlesnake cheddar. Feel free to mix in your own leftovers or go for the whole shebang with the beer curry and omelette combination.
Equipment
- Skillel w/ Lid
- Stovetop
- Small Bowl
Ingredients
Guinness Curry
- 1 lbs. mini potatoes
- 3 carrots
- 1 gnob onion
- 1 jalapeño
- 3 cloves garlic
- 1 Guinness
- 2 cans coconut milk
- dash chili powder
- dash coriander
- dash cumin
- dash salt
- dash pepper
Avocado Dip
- 3 avocados
- 3 cloves garlic
- 3 limes juiced
- 3/4 c. Greek yogurt
- 1 c. walnuts
- 2 tbsp. olive oil
- dash salt
- dash pepper
Omelette
- 1/4 c. curry
- splash olive oil
- 3 eggs whiskeed
- dollop avocado dip
- handful sprouts
- handful rattlesnake cheddar
Instructions
Prepare Ingredients
- This Curry w/ Mini Potatoes, Carrots, & Guinness recipe requires a large bowl, large pot, skillet, stovetop, and paper towels. It takes about 20 minutes to toss together and then 4 hours to cook down.
- I also topped these nachos with Florida Avocado Dip w/ Greek Yogurt & Walnuts. This is entirely optional. You can easily substitute sour cream or omit it entirely. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!I also topped these nachos with Florida Avocado Dip w/ Greek Yogurt & Walnuts. This is entirely optional. You can easily substitute sour cream or omit it entirely. Although this avocado dip is my new favorite thing and I highly recommend giving it a try. It's kind of a mix between hummus and guacamole. And is absolutely delicious!
Cook Omelette
- Preheat a skillet on medium with a splash of olive oil.I use a pretty well seasoned cast iron pan to cook eggs, so I don't add any more than a spritz of oil. You may need upwards of a teaspoon for other types of pans, though.Use just enough so that your eggs don't stick.
- Meanwhile, crack eggs into a bowl and whisk until fluffy.
- Add eggs to the pan and reduce heat to low.It should sizzle a bit when you add the eggs, but shouldn't immediately deep fry. If it cooks too quickly, remove from heat and gradually reheat until low again.
- Add quinoa evenly across the eggs and add the lid.
- Cook covered until barely set, about 5-10 minutes.The goal is to achieve a golden brown on the bottom of the eggs, cooked through the center, while still slightly runny on thee top. Depending on your stove and type of skillet, you may need to turn the temperature down if they're cooking too quickly or up if they're taking too long.
- With a large spatula, gently fold one half of the omelette over to make a half circle.If it wasn't entirely set, some egg may drain out as you do this. If that happens, you can add the lid and continue to cook until set. Flip to the other side if it begins to brown too much.
- Dollop Greek yogurt and hot sauce on top of the omelette. Sprinkle with a dash of salt and pepper.
- Serve immediately.
Tips, Tricks, & Notes
- For more tips and tricks to making omelettes check out my article on The Fundamentals of Making Omelettes. Particularly why I don't recommend seasoning or adding milk, cream, and other thinning agents to the eggs before cooking, how to prevent the eggs from "turning grey," and why adding cheese at the wrong time can prevent the eggs from setting properly.