Sunday morning I took my dogs for a hike along the hills behind my house. Since I hadn’t hiked in a couple of weeks and didn’t eat anything before I left, I took the “short” route, climbing three hills or an elevation gain of about 800 feet. Generally, this hike takes about an hour and gives my dogs a chance to chase jackrabbits, startle quail out of trees, and sniff along the invisible pathways of the resident mule deer herd and wily coyotes. And it gives me a chance to get my heart rate going and build up a good appetite.
This photo will give you an example of what the high desert hills and mountains look like in my neck of the woods.
Back at the ‘ol homestead, I decided to make this southwestern omelet with pico de gallo – a surefire breakfast that would stick to my ribs.
First, make the pico de gallo.
Pico de Gallo Ingredients
2-3 Medium Tomatoes, chopped
1 cup Scallions, chopped
1 Tbsp. Jalapeno Pepper, minced (Reserve the rest for the omelet.)
1 Tbsp. Cilantro, chopped
1 Tbsp. Lime Juice, fresh or from a bottle (I had a bottle in my fridge so that’s what I used)
Salt to taste
Place the chopped tomatoes in a bowl.
Add the scallions.
And the jalapeno.
Next, the lime juice.
Finally, the cilantro.
Add some salt to taste.
Combine ingredients, cover the bowl and place in fridge while you make the omelet.
Now for the omelet.
Ingredients for Southwestern Omelet
The remainder of the Jalapeno Pepper, minced
1/2 Onion, chopped
1 Tbsp. Oil
1/2 of ripe Avocado
1/2 Tomato, chopped (this can be omitted if you make the pico de gallo, which is what I opted to do)
4 strips Bacon, fried and chopped
1/2 cup crumbled Queso Fresco or white cheese
4 Eggs beaten with 1/4 cup Milk
Bring home the bacon and fry it up in a pan.
Oil a smaller skillet and saute the onion and jalapeno until tender.
Meanwhile, crack four eggs in a bowl.
Add the milk to the eggs.
And whisk it, whisk it good!
Add the eggs to the large skillet. Since I used the same skillet for the bacon, there is a little bacon grease left for extra flavor. (After frying the bacon, I poured out most of the grease and wiped the skillet as clean as possible.) Allow the eggs to cook for 3 to 5 minutes on medium low heat.
Spread the sauted onions and jalapeno, avocado, chopped bacon, and half of the cheese onto the eggs. This is also where you can add the chopped tomato.
Fold the omelet in half. Mmmmmm…look at that golden goodness!
Place a lid on top of the skillet for a few minutes to ensure the eggs cook through, if needed.
Top with pico de gallo and queso fresco. Serve with a toasted tortilla. Eat the whole omelet, if you dare, or cut it in half and share with an amigo. Enjoy!