This is one of my favorite breakfast meals, but I usually save making it for special occasions or whenever I decide, whichever comes first.

It is a great one whenever you have been partying the night before and need a little “tang” in your mouth early in the day.

I learned about this one in Germany while I was there and of course they make it a lot better than I can, and my recipe is all from memory.  The amount of ingredients is up to you.  I’ll just tell you what is in it and you can decide if you want more or less of it in your meal.  It might sound a bit strange at first, but I’m here to tell you it has never been turned down by anyone I served it to and they loved it.  Well, maybe they didn’t LOVE it, but they ate it and never grumbled.

Bowern (not spelled correctly in German language, but it sounds like this) means “Farmers”.  So, you get the drift already.  Farmers Omlette.  HMMMM, sounds like it might have a bit of everything in it doesn’t it?  Well, you are pretty much on track with that.

Eggs…..of course eggs, what is an omlette without eggs?

Chopped up onions and green, yellow, red peppers….either or on the peppers and some might like the hot variety.  I don’t especially care for hot peppers.

Some sort of breakfast meat…by that I mean the usual kind of meat cooked for breakfast…sort of like going out for breakfast and looking at the menu…do you see fish on the menu for breakfast?  No!  So don’t put that in this meal.  Do you see chicken on the menu for breakfast?  No!  Again, don’t put that in it either.  What I’m talking about here is, HAM, SAUSAGE, BACON or SIDE PORK.  Make sure it’s all cooked up real good and ready to eat and then cut it up, break it up or what have you into to eatable chunks, small enough for the young child to eat without choking and toss it into the mix.  I stick mostly to ham or sausage.

Spuds (potatoes)….now these can be any way you like them.  Sliced thin and fresh fried, boiled and then shredded, boiled/baked and then chunk-ed up…HEY FRANK!  If you are reading this, they DON’T have to be diced into 1/4 inch squares…….just chunk-ed however they turn out.  I like shredded personally, but chunk-ed was how the Germans made it.

Now this next part is the KEY part.  Dill Pickles!  Yes, Dill Pickles!  Slice them long way and then cut them up into chunks!  More is better (to a point).  For a meal for two, dice up two pickles of medium size.  Your taste buds might like more, but for heavens sake, don’t leave them out, this is what gives it the “twang”!  You are gonna love it!

And once all of this is mixed up and heated together in a pan and the spuds are browned and the flavor of the dill pickles is wafting in the air and all that are going to be partaking of it are standing around salivating like Pavlovian pups, you have to ward them off, cuz now it’s time to top it all off with cheddar cheese!  Cover the whole top of it with cheese and let it melt.  You can melt it by turning off the heat underneath and putting a lid on it, or putting it in the oven.  If you are cooking in a dutch oven outside, just remove the coals from the bottom, put the lid on it and put coals on the lid.

Now eat!  That is all there is to it!

Enjoy!