We’re making a Meat Lovers’ Omelet with Chef George Doumaney of Portsmouth Publick House.
- Chili powder
- Salt and pepper to taste
- Potatoes for homefries
- Dice all meats and cook in fry pan.
- Add a few pinches of chili powder.
- Crack eggs in a bowl and add a touch of cream, then whisk together until frothy.
- Pour in hot buttered pan and cook eggs.
- Flip egg when side is done.
- Place cooked meat and cheese on egg and fold then serve.