January 2, 2004 recipe from Chef Chris Manning:

“The Hangover Omelet and the Bloody Maria”

1 Tbslp Butter or margerine
5 eggs
2 Tbslp milk
Dash of hot sauce
¼ cup diced ham or sausage
¼ cup cooked diced potatoes
¼ cup onions, diced
¼ cup red bell pepper
¼ cup diced cubanella pepper
1 hot Hungarian or jalapeno pepper, seeded and diced fine
2 Tblsp grated parmesan cheese
1 Tblsp fresh chopped parsley

Combine eggs, milk and hot sauce in a medium mixing bowl and blend well. Melt the butter in a 14” skillet on medium heat. Add the ham, potatoes, onions, and peppers. Saute until onions begin to wilt and potatoes just start to brown. Add the egg mixture and gently let the eggs work around the pan evenly. 

When the eggs begin to set around the edges, take a rubber spatula and work the mixture to the center of the pan. Cook for 2 minutes and flip the omelet. It should have a golden brown color, add the cheese and the parsley. The easiest way to serve is to leave the omelet open face like a frittata and cut into four slices.

The bloody Maria:

2 oz tequila, ½ tsp. Worcestershire sauce, ½ Tsp hot sauce, ½ tsp horseradish, juice of half a lime, dash of fresh cracked pepper, dash of celery salt, and 1 cup tomato juice. Blend well and serve over ice cubes. Garnish with slice of lime, Spanish olives and celery stalk with leaves intact.