Tuesday, August 14, 2007

0 Recipe #14: Surprising Summer Omelette, Take Two

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Tonight I cooked a different version of my "surprising summer omelette" for my family, & prepared the rest of the casaba melon for dessert. (The original omelette recipe can be found here.)
This new recipe got even bigger rave reviews than the original, as "the best omelette I've made yet."

Corey's Surprising Summer Omelette, Take Two

1/8 tsp. butter (or less), to season pan
2 eggs
1/4 c. non-dairy "lite" creamer
1/4 c. soy milk
1-2 oz. cheddar cheese, cubed
1-2 sprinkles of shredded asiago cheese
2-3 sliced fresh mushrooms
2 sprigs fresh oregano, use leaves only
2-3 sprigs fresh parsley, finely chopped
dried spice mix, consisting of 1/4 tsp each of thyme, basil, oregano, parsley, marjoram, sesame seeds, & black pepper
2 kalamata & 2 greek olives, pitted & sliced
3-4 sun-dried tomatoes, (i.e., the kind that's not packed in oil), sliced julienne
1-2 tsp. capers
fresh cracked pepper to taste

Prepare all dry ingredients (including fresh spices & veggies) & put in separate bowls. Set aside. Mix together eggs, creamer, & soy milk. Season nonstick omelette pan with butter. Heat omelette pan to medium-high heat. Pour in egg mixture. Sprinkle dry & fresh spices on top, followed by cheeses, then mushrooms & olives, sun-dried tomatoes, & capers. Turn down heat to medium-low. Fold omelette over as soon as eggs solidly congeal in pan.

Yield: Makes 1 serving.

Important Tip: Make sure you do not fold the omelette prematurely, as this will make it harder to flip the omelette later, & thus, also harder to cook it evenly. Flip omelette when it's reached a light golden brown color, and cook for another 1-2 minutes, or until a light golden brown on both sides. Be sure to watch omelette carefully so it doesn't burn.

Transfer omelette onto a plate & grind fresh black pepper on top. Et le voilà. You have a beautiful & delicious summer omelette!

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