Breakfast for Dinner?

So it's Passover, 8 days of no bread, or more specifically oats, wheat, barley, rice, corn, soy, legumes, and basically everything else that's good. I'm a bit on the strict side when it comes to keeping passover, and not eating any of those foods or anything derived from those foods, including peanut butter and corn syrup. Yeah it's a difficult 8 days.

So besides being overwhelmed with family and helping my mom host the Seders I am sick. Very sick all weekend long. After a lot of matzo ball soup today I am finally feeling better, slightly. So I wanted to make some dinner for Ben and I, something easy and nice to say thank for him taking care of me the last few days. I decided since we were unable to have a Sunday Breakfast this week, that we would do Breakfast for Dinner tonight.


Omelets and Hash Browns it is. Since my hash browns are always mushy I went to a fellow blogger for help. I need to make sure that the potatoes are as dry as possible before cooking them.


This was my experiment in finally hopefully making crispy harsh browns and therefore making Ben fall in love with me for ever and ever. Or something like that...

My Omelet
4 Egg whites
1/2 red pepper chopped
5 or 6 chopped mushrooms
1 oz 50% reduced fat Cheddar Cheese

Ben's Omelet
3 Whole Eggs
1/2 red pepper chopped
5 or 6 chopped Mushrooms
1 small yellow Onion
1.5-2 oz reduced fat Cheddar Cheese


In a pan coated with Pam, sautee down the pepper, mushrooms and onions, for about 3 to 4 minutes until they have reduced over medium heat. They should not be mushy, but nicely cooked, add in scrambled eggs and let cook. Make sure you have a nicely grease pan or else your omelet will get stuck, flip if you can. If not cook on medium low heat until the bottom is browned and the top is cooked add in cheese and fold over in classic omelet style.

Hash Browns
2 small cooking potatoes
salt
pepper
1 Tbs olive oil


Grate the potatoes and get off as much liquid as you can before placing in satuee pan. Add salt and pepper, place in a sautee pan over medium to high heat that is coated with olive oil, make sure that the potatoes are not too thick in any place. Once in pan do not move until browned on one side. Then flip, let cook until brown again, serve and eat.


I also served a bit of matzah with this meal, to replace the bread, but it did no justice. The meal was great, but I needed a peice of toast. We also had a little trouble flipping our omelets, since I don't have huge sautee pans the omelets were a little on the thick side and needed to be flipped so we didn't get one of those diseases from eat raw food. It ended up a bit messier that I had anticipated, but turned out to be great. We sat outside on the summer like night and enjoyed our breakfasts for dinner together.