RFD-TV’S Tammi Arender and Kelly Theiss competed in the National Ag Day cooking contest hosted by the Tennessee Farm Bureau. The RFD-TV team took home the top award for today’s omelette cook-off– “Best in Show”, and the prize for ‘Best Use of Tennessee Products.’
Here is the award-winning recipe if you want to test your culinary skills:
Sweet Potato Hash Omelette
Ingredients:
2 cups peeled and diced sweet potatoes (around 1-2 large depending on their size)
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon thyme
1/2 teaspoon pepper
2 teaspoons salt
1/2 teaspoon paprika
up to 1/3 cup olive oil
1 head of garlic (around 12 - 15 cloves),
minced 1 medium onion
Directions:
1.Preheat oven to 450 degrees
2. Add diced sweet potatoes to a glass casserole dish
3. Sprinkle sweet potatoes with garlic powder, onion powder, thyme, pepper, salt, and paprika
4. Drizzle on olive oil to coat, up to 1/3 cup
5. Toss to combine
6. Roast at 450 degrees for 20 - 25 minutes, stirring 3 - 4 times to avoid burning
7. In a skillet, minced garlic and diced onion mix to a skillet with 1 teaspoon of olive oil
8. Cook garlic and onion for 12 - 15 minutes on medium heat, stirring often, until soft and caramelized.
Once sweet potatoes have finished cooking, add onions and garlic stir to combine. Set aside while you make the omelette.
For the Omelette:
3 eggs
One cup breakfast sausage
1 cup grated parmesan cheese
salt and pepper to taste
1 Tablespoon cold water
2 Tablespoons butter
Directions:
In a medium sauce pan melt 1 Tablespoon butter brown sausage. Remove from pan and set aside
Crack eggs and add to medium bowl. Salt and Pepper to taste. Add 1 Tablespoon of water. Whisk until light and fluffy.
In an 8 inch non-stick skillet melt 1/2 Tablespoon of butter over medium LOW heat. Pour half the egg mixture into the pre-heated skillet. When outer edge of egg is lightly set, gently slide rubber spatula under the edge of the egg omelet and lift while tilting the pan so that the uncooked egg can run underneath the egg. Continue to do this all the way around the edge of the omelet until the egg is set. It make take several times around the omelet. Turn off the heat. Egg will continue to cook.
On one half of the omelet add 1/4 cup of grated cheese. Add some of the sweet potato mixture and sausage to the same side of the omelet. Using your spatula, slide it under the half without the fillings and fold over the top of the ingredients.
Sprinkle with more cheese for garnish. Top with hollandaise sauce(optional)
Check out the Tennessee farms they used for ingredients:
Batey Farms: Sausage
Plano Produce: Sweet Potatoes
Morning Star Farms: Basil, Sage & Kale
Sequatche Cove Farm: Cheese
Muddy Pond Sorghum Mill: Molasses
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