A Juicy steak may sound good for dinner but can you imagine some delicious sizzling, crispy bacon, or some sunny-side up  cooked to a point that its just cooked perfectly on the edges and the yolk brunt orange.
Reasons why you should breakfast for dinner
1.) If you breakfast for dinner you get not so much food as you get for dinner and that is good for you so you don't gain weight if you go straight to bed.
2.) It also gives good nutrients.
3.) Who doesn't like breakfast and its amazing good looking qualities.
Now for a recipe it is called the Spanish Omelet With Romesco Sauce, here is how you make it.
Ingredients
For the Sauce:
1/4 cup hazelnuts (with skin)
1/3 cup extra-virgin olive oil, plus more for drizzling
1/4 cup roasted almonds
1 slice crusty bread, cut into 1/2-inch cubes
2 cloves garlic, sliced
1/2 teaspoon red pepper flakes, plus more to taste
1 whole peeled canned tomato
1/4 cup jarred roasted red peppers (preferably piquillos)
1/2 to 1 tablespoon red wine vinegar
Kosher salt
For the Omelet:
5 large eggs
Kosher salt
1 scallion, minced
1/2 cup coarsely grated manchego cheese
3 thin slices iberico or serrano ham
Directions
Prepare the sauce: Preheat the oven to 350 degrees F. Place the hazelnuts on a baking sheet and toast until golden, 10 to 15 minutes. Wrap in a clean towel while still warm and rub to remove the skins.

Heat 1/3 cup olive oil in a 9-inch nonstick skillet over medium heat. Add the hazelnuts, almonds, bread, garlic and red pepper flakes and cook until golden, about 3 minutes. Transfer to a food processor; add the tomato, piquillo peppers, vinegar and1/4 teaspoon salt and pulse, thinning with water as needed. Add salt and red pepper flakes to taste.

Make the omelet: Whisk the eggs, a pinch of salt and the scallion in a bowl. Return the skillet to medium heat and drizzle with more oil, if needed. Add the eggs and cook about 3 minutes, loosening the edges with a rubber spatula to allow the uncooked egg to run underneath. Sprinkle with the cheese, then layer the ham and 1/4 cup sauce on one side. Cook until the cheese melts and the eggs set, 2 to 3 more minutes. Fold in half to cover the filling. Serve with more sauce, if desired.

Photograph by Stephanie Foley

Recipe courtesy of Ted Allen for Food Network Magazine



Read more at: http://www.foodnetwork.com/recipes/ted-allen/spanish-omelet-with-romesco-sauce-recipe.html?oc=linkback