Now everyone knows how to make an omelet so I wasn’t sure I should bother posting this. However, after the plates were completely cleaned there was a general consensus that it was more than worthy of sharing… so here it is! It takes a bit more work then your basic omelet, but is wonderfully fluffy and light. Also, it makes a rather impressive presentation.
For me, weekend breakfasts tend towards the big and filling and indulgent end of things. There are only two mornings a week which I can really take my time and make something big. I guess that feeling stems from childhood and Sunday morning breakfast usually being something big and sit-down worthy. So come Saturday morning I generally wake up, make a big cup of coffee and then take a poll regarding what breakfast should involve. This particular morning I though “Mmmm… omelet!” and roommate piped up with “we should do a French omelet!” and I added “we should make hollandaise too!” Thus, the over-the-top breakfast was dreamed up!
½ medium sweet onion, chopped
1 small red bell pepper, chopped
4 oz mushrooms, sliced
2 cloves garlic
1 Tbs pickled jalapenos
Sprinkle of asiago cheese
Pre-heat oven to 350.
Sauté all filling ingredients over medium heat until the onions become translucent.
Separate 4 eggs, putting the whites and yolks in separate bowls. Whip the egg whites until you achieve stiff peaks and then use a fork to whisk the yolks. Gently fold the yolks into the whites, incorporating them thoroughly. Pour into a pre-heated and oiled 10” cast iron (or other oven safe) pan and smooth.
Put ½ the filling on one side of the eggs, and sprinkle with cheese. Allow to cook on the stove over low heat until the sides of the omelet pull cleanly away from the pan.
Bake omelet until eggs set, about 10 minutes.
Fold eggs over to close the omelet.
We topped it with thinly sliced avocado and hollandaise.
Blender Hollandaise 1969 Betty Crocker’s Cookbook
This is the single easiest, yet most impressive, sauce I know how to make. As a warning, it’s easy for this too come out too thin. The butter has to be boiling when it’s poured into the blender to get a good, thick sauce.
3 egg yolks
1 Tbs lemon juice
½ tsp salt
2 drops Tabasco
½ cup butter, melted
In blender, mix all ingredients except butter. Slowly pour in hot butter while mixing on medium low speed. (Best results if butter is boiling immediately prior to adding to other ingredients)