Lumberjack Omelet

• Gluten free

• Meat

  • 2 pieces Bacon, thick cut

• Produce

  • 2 handfuls Arugula
  • 1/2 Avocado
  • 8 oz Baby potatoes, yellow
  • 3 cloves Garlic
  • 1 heaping cup Mushrooms
  • 1/4 cup Sun-dried tomatoes, loosely-packed
  • 1 tbsp Thyme, fresh leaves

• Refrigerated

  • 5 Eggs, large

• Baking & Spices

  • 1 Salt and black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on freshplanetflavor.com

Description

Ingredients

• 8 oz yellow baby potatoes
• 2 tbsp olive oil
• 3 cloves garlic, pressed
• 1 tbsp fresh thyme leaves, divided
• 2 pieces of thick-cut bacon
• 1 heaping cup sliced mushrooms
• ¼ cup loosely-packed sun-dried tomatoes, drained and roughly chopped
• 5 large eggs
• 2 handfuls of arugula, plus lemon juice to taste
• ½ avocado
• Salt and black pepper, to taste

Directions

• Preheat oven to 450° F. Lightly oil a baking sheet and set aside. Place the potatoes in a small pot, and cover with water. Heat on high until the water boils, then reduce the heat to low and cook potatoes, covered, until tender, about 15-20 minutes. Drain well.
• Place the potatoes onto the prepared baking sheet. Using a potato masher, bottom of a drinking glass, or fork, carefully smash the potatoes until flattened but still in one piece. Top with a drizzle of olive oil, salt to taste, and minced garlic. Bake in the preheated oven for 18-20 minutes, or until golden brown and crisp. Remove from the oven, and toss with ½ tsp fresh thyme leaves.
• In a medium (7 - 10) skillet over medium-high heat, cook the bacon until crispy, turning once. Remove to a plate lined with a paper towel to drain. Drain off a tsp of the bacon fat and reserve to dress the arugula.
• Cook the mushrooms in the bacon fat until soft, then remove from the skillet and set aside. When cool enough to handle, roughly chop. Add more fat or oil if necessary to the skillet to prevent eggs from sticking.
• Whisk the eggs until blended, then pour into the hot skillet. Mixture should set immediately at the edges. Allow to cook undisturbed over medium heat for a few minutes, until the top surface of eggs is thickened and no visible liquid egg remains. Spoon the mushrooms and chopped sun-dried tomatoes and bacon onto one side of omelet, then use a spatula (or two) to gently roll the filling up in a cylinder of egg.
• Toss the arugula with the reserved bacon fat and a squeeze of lemon juice, then add to the skillet along with the smashed potatoes, any extra sun-dried tomatoes, and a sliced avocado. Season with salt and pepper to taste, and the rest of the fresh thyme leaves. Serve immediately.