If you bothered to click on the video, I’ll bet you lasted less than 30 seconds. Imagine you are me and that is going on outside your house ALL DAY LONG. To say my nerves are fried is an understatement. Noise cancelling headphones help, but can’t absorb the shudders that course through the house Monday through Friday, nor eliminate the sight of endless trucks and machines passing outside my kitchen window.
I have power lines on my property (unfortunately quite close to my house) that the Vermont electric companies have right of way to repair and maintain. Since December, a full road, turnarounds and construction infrastructure are being built on my land to create thoroughfares to bring in hardware to replace the massive power line structures. It’s a fucking nightmare. The project is not going to be completed until after October 2023. Even worse, I can’t find a lawyer to help me hold the electric companies’ accountable to their promise to dismantle the roads and mess and restore my land to its original private, rural landscape when the project is safely completed.
Happy New Year to me.
Enough of that.
On to this amazing Sheet-Pan Omelet With Sausage And Home Fries. It’s the ultimate one pan breakfast or breakfast for dinner meal. I adore the idea for the omelet trough and the home fries are the best I have ever made.
Sheet-Pan Omelet With Sausage And Home Fries
2 pounds large red-skinned potatoes (about 4), cut into 3/4-inch chunks
1 red bell pepper, chopped
1 onion, chopped
3 tablespoons vegetable oil
Kosher salt and freshly ground pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon ground thyme
12 large eggs
1 cup shredded cheddar cheese
1/4 cup milk
3 green onions, sliced
12 frozen fully cooked sausage patties (I like these)
1/2 cup quartered cherry tomatoes
1 tablespoon chopped mixed fresh herbs
1. Preheat the oven to 450˚F. Line a baking sheet with foil.
2. Toss the potatoes, bell pepper, onion, vegetable oil, 2 teaspoons salt, a few grinds of pepper, the paprika, garlic powder and thyme on the baking sheet and spread out. Bake, stirring once, until the vegetables are browned around the edges and tender, 40 to 50 minutes. Push the potatoes to one side of the baking sheet so that they cover about half the pan.
3. Make a 6-by-9-inch tray out of a double layer of foil with the sides about 1 1/2 inches high.
4. Place the foil tray in a corner of the baking sheet and coat with cooking spray.
5. Whisk the eggs, cheese, milk, 2/3 of the green onions, 1 teaspoon salt and a few grinds of pepper in a large bowl. Pour the egg mixture into the foil tray.
6. Arrange the sausage patties, overlapping if necessary, in the remaining space on the pan.
7. Return the pan to the oven and bake until the omelet is puffed and set and the sausages are heated through, 20 to 25 minutes. Let sit a few minutes before serving.
8. Top the omelet with the tomatoes and herbs and sprinkle the sausage with the remaining green onion.
Recipe from Food Network
I am thankful that even when life is ugly right in front of one’s face, there is beauty and comfort in music. I want to cry every time I listen to ‘The Tourist’. I’m moved by every minute of it.
“Get out, go outside
We’re all waiting on your smile”
Check out Luke De-Sciscio on Bandcamp where you can buy his music.