Thursday, November 25, 2010

Omelette Californian

Omelettes like this were so popular in cafe's and restaurants that did a Sunday brunch menu a few years ago.  I worked in a gourmet burger restaurant in Philadelphia that had 27 different gourmet burgers on the menu and those same gourmet burger toppings were available on each omelette too.  Burgers!  Yuck!  Who me?  I'll admit that I flipped gourmet burgers for about one month before I got sick of that kind of cooking!  LOL 
     Breakfast and brunch are very popular times to eat in Philadelphia.  Fancy omelette dishes are on dinner menus at restaurants all over the Philadelphia area too.  This omelette that I cooked today is one that I cooked at a French Bakery Restaurant in Philadelphia. 
     Dill Home Fry Potato Recipe:  Boil thick, skin on, potato slices till they are still firm and al dente.  Drain off the water. 
     Saute the potatoes in brown butter till they become golden brown.  (Brown butter is unsweetened butter cooked till it becomes a light brown color and has a hazelnut aroma.) 
     Season the home fry potatoes with sea salt, black pepper and chopped fresh dill. 
     Tomato Salsa Recipe:  Place some chopped tomato in a mixing bowl.
     Add a little bit each of chopped onion and chopped green onion.
     Add a little bit of minced jalapeno pepper.
     Add a little bit of chopped cilantro leaf.
     Add sea salt and black pepper.
     Add a splash of rice vinegar.
     Add a squeeze of lime juice.     
     Mix the ingredients together and set the salsa aside. 
     California Omelette Recipe:  Saute some sliced Bermuda Onion and sliced green onion with a couple pats of unsalted butter in a saute pan over medium heat.  When the onions turn clear, set them aside. 
     Whisk 2 eggs till they are almost foamy. 
     Heat a little bit of unsalted butter in a non stick saute pan over medium heat. 
     Pour the eggs in the hot pan. 
     Gently shake the pan to keep the eggs from sticking and tilt the pan to cause the eggs to be a flat, even thickness. 
     Place the sauteed onions on the raw egg side of the omelette. 
     Flip the omelette to cook the raw side. 
     Flip the omelette again to get the "clean" egg side facing down.  (You can place the omelette pan in an oven instead of flipping to cook the raw side if you prefer.) 
     Sprinkle some grated Monterey Jack Cheese on the omelette. 
     Lay avocado slices on one half of the omelette. 
     Place a generous amount of alfalfa sprouts on the avocado slices. 
     Fold the omelette over the avocado and sprouts.
     Slide the omelette onto a plate. 
     Spoon some of the tomato salsa on the top of the omelette. 
     Set a dollop of sour cream on the middle of the omelette. 
     Sprinkle black olive slices on the sour cream. 
     Set the home fried potatoes on the plate. 
     This is a very  nice omelette that tastes fantastic!  Cooking the omelette on medium heat prevents undesirable browning of the eggs.  As far as egg dishes are concerned, this omelette is quite healthy to eat.  The flavors and ingredients are Californian in taste.  YUM! ...  Shawna

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