Salmon and dill omelet

Okay. Favorite food combinations: Go.
Chocolate and peanut butter . . .
Carmel and apples . . .
Yogurt and strawberry jam . . .
Coffee and cream . . .
French fries and vinegar  . . .
salmon and dill . . .
Wine and everything . . .

Yes. Wine and EVERYTHING.
But we can pretend that one didn’t make quite such a strong appearance on the list and back up to the item before it.
Salmon and dill. I get kind of drooly just thinking about this.
And I made it for breakfast-lunch . . . brunch . . . today. So my love is REAL.

Omelet: Salmon, dill, wilted spinach, garlic, caramelized peppers. *dies*
Sundays were made for this kind of food, and if you have more than your own little tribe to feed, it’s one of those dishes that’s a quick route to wow. So, think company/visiting guests/in-laws if you need a go-to breakfast plan. I’ve made this before with cream cheese, and it was amazeballs. But it’s even better with homemade mayo!
WHAT?! 
Yes. I know.

SALMON AND DILL OMELET

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1 sweet pepper (yellow, orange, or red)
1 can of salmon in water (or a fresh fillet baked/grilled/smoked/etc if you have it!)
1 small handful of spinach
1 teaspoon diced garlic
1/2 teaspoon of dill
3 eggs
1/4 cup mayo
1/2 cup of coconut milk
pepper and salt to taste
1 Tablespoon butter

In a small sauté pan, melt 1/2 tablespoon of butter and sauté garlic and diced peppers until the peppers start to brown and caramelize around the edges. Add drained salmon, spinach, dill, and mayo. Lower heat, mix to combine, and cover.
In a large sauté pan, melt 1/2 tablespoon of butter. Mix eggs, coconut milk, salt and pepper in a mixing bowl until frothy. Test the pan to make sure it’s hot and then pour egg mixture into the pan, lifting it off the burner and coating the sides of the pan with the mixture repeatedly. In this way the egg cooks up the sides and distributes evenly. As it cooks, continue lifting and coating the sides until there is no more runny egg and the edges begin to brown and lift away from the pan. The egg will still be shiny and wet in the bottom. Add the salmon mixture to the pan on only one side. Imagine drawing a line down the middle of the pan. Spread the salmon mixture evenly on only one side—like a half-moon—and then with a rubber spatula, turn over the empty half of the omelet until it covers the full half. Like the top and bottom of a sandwich. Gently slide onto a plate and serve with a side of fruit.

Makes 2 omelets

Sun-dried tomato and pesto pasta skillet with baked eggs

Sometimes dinner is about what you have in the fridge right now. Because everyoneisstarvingandmightdieiftheydonteatthissecond. So making a meal becomes a thing of urgency. And also odd creativity. Obviously. And out of such circumstances, this meal was born. Bonus, it serves as either dinner or breakfast!
I’m all about eggs these days. Funny, because I’ve never been an egg person. Probably because eggs are breakfast food and I am not a breakfast person. I’m a coffee person. Anyway.
Eggs. For dinner. Magic.
And so, for your urgent dinner needs:

SUN-DRIED TOMATO AND PESTO PASTA SKILLET WITH BAKED EGGS

14388870944451 lb angelhair pasta cooked el dente
3 tablespoons pesto
1 tablesoon sun-dried tomatoes (in oil so they are more of a sauce rather than a dried fruit)
1/2 fresh Parmesan (or to desired taste).
6 eggs
salt and pepper to taste
optional: bacon crumbles

Prepare pasta per package directions, drain and return to pot. Add pesto, sun dried tomatoes, and part. Stir in the warm pot until cheese is melty and the sauces are well combined with the pasta. Spoon mixture into a well-oiled (olive oil) cast iron skillet. Smooth out until settled and even in the pan. Using a spoon, create small “nests” in the pasta and crack one egg into each nest. Slide the whole skillet into a 375 degree preheated oven for 15 minutes or until eggs are cooked to desired preference. I like mine over-easy. Top with more parm or with bacon crumbles. Serve up to your ravenous Loves.
Enjoy!