Roasted Radish-Potato Omelette

omeletteI was so excited to find my Hatch Chile Powder in our mailbox.  It-smells-AWESOME and I can’t wait to try it.  My husband returned home yesterday with three gigantic zucchini given to him by a friend who requested that I make zucchini bread.  I am wondering if these squash are tough because of their size.  They are actually borderline gourds. I have never made zucchini bread but am going to give it a go.  geeseI just took a break from typing to snap a pic of some geese that have blown into our cove.  They are HUGE-and beautiful.  Geese are cool birds-had one for a pet once, his name was Waterloo.  He demand food by tapping on the front door or come to my bedroom window and start honking (loudly) at daybreak. Miss him-but he migrated.  We are ok as long as they stay in the lake-sure don’t want them to start pooping on our pier.

I woke up this morning EARLY, EARLY and couldn’t get back to sleep because I started designing my breakfast.  What was it going to be?  How was I going to plate it?  OMG  Really….I wasn’t even hungry yet.  Anyhow-let me introduce you to my radish-potato omelette.

  • 2 eggs
  • 1/2 cup radishes, cubed
  • 1/2 cup O’Brien style hash browns, cooked
  • 2 slices gouda cheese
  • 2 slices bacon, cooked and crumbled
  • 1 Tablespoon green onions, chopped
  • 1/2 teaspoon thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • olive oil
  • cooking spray

Preheat the oven to 425 degrees F.  Spray a cookie sheet with cooking spray.  Cut the radishes into cubes and spread evenly on pan.  Roast for 20 minutes.  In a small skillet brown the potatoes in olive oil until crispy.  Toss in the roasted radishes and crumbled bacon.  Remove from heat and let sit while preparing the egg portion.

spatulaWhisk the two eggs with the milk, green onions and spices until well blended.  Wipe out the small skillet with a paper towel and spray with cooking spray.  Turn the heat to medium, pour in the egg mixture and cook until top is set.  Flip once and cook the other side.  I use a large vented spatula for this.  Remove from the pan, top with cheese, potatoes, radishes and bacon.

Have a fantastic Sunday!

4 thoughts on “Roasted Radish-Potato Omelette

  1. I love roasted radish, it mellows them out a bit and I think your omelette sounds delicious. You know I’ve never tasted a Hatch Chile. I feel deprived. I will have to try the powdered like you got, I don’t know if I have ever seen them fresh in NYC but they have to exist here.


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