I love one dish dinners. I particularly love to make supper in a skillet. You can serve this right from the pan on the stove for individual portions, or put your favorite trivet on the table, add the skillet full of all these delicious flavors and a big spoon. I promise, it won’t last long. Our family liked this so much we will try it again soon. There are variations all over social media. We like adding red pepper flakes or chili sauce. This is carb and gluten free, but if you like you can add chow mein noodles for crunch.
Egg Roll Skillet Supper
1 pound ground pork sausage
6 cups coleslaw mix or shredded cabbage
4 cloves garlic minced
1 tablespoon ginger minced
1 tablespoon soy sauce
1/4 cup chopped green onions
1 tablespoon sesame oil
Heat a large skillet over medium heat. Add the sausage and cook, stirring often to crumble, until cooked through. Do not drain. Add the coleslaw mix, garlic, ginger, and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit. Remove from heat, add green onions and drizzle with sesame oil.
I think one of the reasons I have fun with cooking is being unafraid to use what I have and put things together in new ways. Growing up in the 40’s and 50’s, raised by parents who experienced the depression and came from families that ate well but simply from food they mostly raised or grew at home, I use our leftovers – just not always reheated and in the same way they came to the table the first time. One of our Christmas traditions is going to church on Christmas Eve and coming home to tamales. We have had tamales of all kinds, but living in South Texas provides a big variety of choices. This year, we bought homemade tamales from a neighbor whose parents make them. We had hot pork and mild pork tamales, bean and cheese, and jalapeno and cheese! The 4 dozen we actually prepared turned out to be way more than were eaten on 12/24. One reason was the size of those tamales. They were all delicious. And big! One way I used a few of the remaining tamales was in this omelet for breakfast a couple of days later. Certainly worth remembering and repeating!
This recipe makes 2 smaller omelets, but it is simple to add more eggs and more tamales!
3 large eggs
1 Tablespoon butter or light splash of olive oil
2 pork tamales, cut into rounds
1/2 cup shredded Mexican cheese blend or queso fresco
Tabasco sauce (optional)
Melt butter or heat oil in iron skillet. Whisk eggs and pour into pan. Lift edges to allow egg mixture to cook. As eggs begin to set, place tamale rounds around the edge and into center. Sprinkle lightly with salt and shredded cheese. Fold in half and cut into 2 pieces and serve. Pass Tabasco or your favorite salsa.