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What’s in your omelette? Leave a comment.
I really don’t make omelettes. I never order omelettes when I go out to breakfast. I have nothing against omelettes, there are just other things I’d rather make… or order. To me, an omelette is a vehicle for leftovers. But, people love omelettes. And who am I to stand in the way? Here’s a suggestion for an omelette the Average Betty Test Kitchen found to be delicious. What’s in your omelette? Leave a comment.
Link to the The Tasty Awards, Anthony Bourdain and Omelettes blog post.
Ingredients for The Average Betty Omelette I:
3 eggs
3 tbsp chopped red bell pepper
3 tbsp chopped red onion
3 tbsp ricotta cheese
3 tbsp shredded asiagio cheese
3 pieces cooked bacon
5 mushrooms
8-10 avocado slices
chopped parsley
salt & pepper
olive oil
butter
water or cream
Omelette you do it your way, but here’s mine…
In an 8 inch pan, heat olive oil over medium heat. Saute red bell pepper and red onion with a crack of pepper and a dash of salt, 3-5 minutes.
Add sliced mushrooms and saute another 2-3 minutes. Remove from pan and set aside.
Beat eggs. Season with salt and pepper and thin with 1-2 tbsp of water or cream. Melt butter in pan over medium heat. Pour eggs into pan. Turn heat down to medium-low.
Poke eggs and perforate with spatula to facilitate cooking.
Tilt pan and lift egg at edges. Allow uncooked egg to flow under cooked egg.
Sprinkle a bit of asiago cheese onto entire surface of the eggs.
Sprinkle a bit of parsley onto entire surface of the eggs.
Spoon sauteed pepper, onion and mushroom mixture onto half of the eggs.
Top with ricotta cheese.
Glorify with bacon. Oh bacon, bacon, bacon.
Top with avocado and just for good measure another sprinkling of asiago cheese.
Carefully fold over and transfer to a plate. Serve immediately.
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Link to the The Tasty Awards, Anthony Bourdain and Omelettes blog post.
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Link to the The Tasty Awards, Anthony Bourdain and Omelettes blog post.
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Strawberry preserves and cream cheese in an egg-white omelette.
That is one tasty omelet you have there Betty! I started my culinary adventure at age 13 with breaking and wasting two dozen or so eggs before I perfected the “flip”, inspired by Julia Child’s show on French Omelets one summer morning.
Omelets are always dear to my heart and your version looks lovely!
Culinarily yours,
CCR
=:~)
im hungry. that looks great. maybe i will cook it this evening