Breakfast like a champion

Breakfast Like a Champion!

The next time you wake up and have a few extra minutes, you may want to try this breakfast platter. We like to make big breakfasts on Sunday morning, not only because it’s a day when we’re all together and have some free time, but because it’s also the day we clean out our fridge in preparation for the week’s grocery shopping. Which means that any leftover veggies and cheese end up inside of an omelet.

This combination of the “kitchen sink” omelet, served on a crisp potato rosti with broiled bacon is a home run hit!

To get your timing right, work it this way:

  1. Roast your bacon (see recipe below)
  2. Prep and cook omelet ingredients (see recipe below)
  3. Shred potato
  4. Cook rosti (see recipe below)
  5. Cook omelet (see recipe below)

Kitchen Sink Omelet

As mentioned above, the versatility of the kitchen sink omelet makes this a great way to consolidate your weekly leftover produce. Simply dice your leftover veggies and charcuterie items (ham, salami, etc) and make them go away inside of an omelet.

Ingredients: (yours may vary)

  • 3 eggs
  • asparagus, diced
  • red pepper, diced
  • green pepper, diced
  • onion, diced
  • portobello mushroom, diced
  • 1 clove of garlic, minced
  • Monterrey Jack cheese, shredded
  • salt and pepper to taste
  • Olive oil


  1. Dice all the veggies and cold-cuts that you have on hand, add the minced garlic, salt and pepper and sautee in a skillet for about 10 minutes until everything is hot and cooked. Add a little olive oil to prevent sticking and to add flavor. Set ingredients aside.
  2. Heat a non-stick skillet. Put a tbsp of olive oil in the middle.
  3. Scramble 3 eggs in bowl. Add to the hot skillet. Scramble the middle of the omelet for a few seconds.
  4. Add the veggie filling and some shredded cheese. Cook for another 30 seconds to 1 minute.
  5. Fold the omelet closed and serve on a plate – in this case, I served it on top of the rosti

Roast Bacon

Roasting is an easy way to cook bacon without burning it. It also allows you to do other things while the bacon cooks. Most often, this is how bacon is cooked in a restaurant, especially when large amounts of bacon need to be cooked perfectly.


  • Bacon


  1. Line a cookie sheet with tin foil. Place the slices of bacon side-by-side on the cookie sheet and put in the oven @375°F until they are brown and crispy (about 15-20 minutes).

Potato Rosti

The secret to potato rosti is in the shredding of the potato. If you shred it in the right shape, they will cook quickly and crisp up nicely. I use a spiral slicer, or a german grater to get a shred about the size and shape of thin spaghetti. As to the type of potato, I’ve never used a potato and didn’t work for rosti, but I tend to use baking potatoes, or Yukon gold potatoes.


  • Potato, peeled
  • Olive oil or rendered bacon fat


  1. Shred the peeled potato into strings.
  2. Heat skillet, put some olive oil (or bacon fat) to lightly coat the pan. Place the potato shreds on the pan to form roughly the shape and size of a large pancake.
  3. Cook on med-high, flipping it every minute or so until both sides are golden brown and crispy. This should take 10 to 15 minutes.
  4. NOTE: Don’t make them too thick, or they won’t cook all the way through. Make them about 1/2 an inch thick for best results.

And if by the end of the day, you still have leftover ingredients (like we did), you can throw a steak on the grill and have a stellar dinner – Rosti and Steak with mixed veggies and sour cream.