Category Archives: Omelette

Western Omelette

Western Omelette
Western Omelette

 

 

 

 

 

 

 

Western Omelette

Whether you call it a Western Omelette ,Denver or just pepper and onion omelette the bottom line is you can call it good.  It makes a great breakfast dish as well as a filling supper dish and a not too bad tasting sandwich on occasion.

The traditional way is eggs, green bell peppers and onions, not boring but I do like to embellish.  So my version uses colorful peppers, onion, mushrooms, ham, cream cheese and jalapeño Jack cheese.

With so many ingredients in the pan, a traditional way of moving the cooked eggs around to allow the looser egg to hit the pan and cook leaves you with a pile of vegetables in the center of the pan.  A better way is to have a good non stick pan with a metal handle that can go under the broiler, this allows the top layer of egg and the cheese to cook and melt without bunching up the vegetables.  I use a large pan to make multiple servings and after folding the omelette in half cut into servings.

Ingredients for Western Omelette

Recipe for two:

  1.  5-6 whole eggs
  2. ¼-½ cup whipped cream cheese
  3. 1 Tbsp butter & 1 Tbsp cooking oil
  4. 1/3 of a red and 1/3 of a yellow bell pepper ( Julienne)
  5. 6-7 button mushrooms sliced thinly
  6. ½ a medium onion thinly sliced
  7. 2 cloves of garlic minced
  8. ¼ cup finely diced ham
  9. 2-3 slices jalapeño Jack Cheese
  10. 1-2 tsp Salt & pepper
  11. Sour Cream or Crème Fraîche for garnish
  12. Chopped parsley for garnish

     

Directions for Western Omelette

Begin by seeding and julienning the pepper, thinly slicing the onion and mushrooms and garlic.

In a good non-stick pan melt the butter with the oil add the vegetables and on medium heat sauté until they begin to soften.

In a bowl combine the eggs, cream cheese, salt & pepper and whisk until well combined and the cheese in is lumps smaller than peas.

Set your oven on broiler high, with the rack about 2/3 of the way from the top setting.

Spread the cooked vegetables around the pan in a single layer and pour the egg mixture over the vegetables and spread out so it covers the entire pan.  Allow the egg to cook undisturbed for a few minutes until the bottom begins to set up.*

 

Place the pan into the broiler and cook until almost all the egg is cooked.  Remove add the Jack cheese across ½ of the omelette and place back into the broiler to finish cooking.

Once the cheese is melted and the egg cooked remove from the broiler and fold the omelette over in half and plate or if making multiples servings cut in half and serve; you can also serve frittata style and cut pie wedges from the pan.  Place a dollop sour cream or crème fraîche and parsley on top as garnish and serve more of the cream  on the side.

 

*(If you do not have a pan that can go under the broiler, cook the vegetables in one pan and once softened cook the eggs in a separate non stick pan.  Pour the egg in and allow to begin to set up then gently pull the egg toward the center from the rim and tilt the pan to allow uncooked egg to fill in the gap you just created. Continue to do this until most of the egg is cooked, then place the vegetables and cheese on top and fold over and serve.)

Here are a few items to help make this recipe;
https://www.amazon.com/Cuisinart-722-30HNS-Classic-Stainless-Nonstick/dp/B0000CEWSH/ref=as_li_ss_tl?ie=UTF8&qid=1467132893&sr=8-1&keywords=cuisinart+722-30HNS&linkCode=ll1&tag=rantsravesa06-20&linkId=5cc1ee1fce73fae7a48f37e34ba68778
https://www.amazon.com/Wired-Whisk-Silicone-Set-Stainless/dp/B012P1BBQS/ref=as_li_ss_tl?ie=UTF8&qid=1467132963&sr=8-3&keywords=whisks&linkCode=ll1&tag=rantsravesa06-20&linkId=f5f4e5975e5cdf574baedd298d63f30c

 

The Official Taste Tester
The Official Taste Tester

 

 

 

 

 

 

Sadly I’m not a cooked egg enthusiast, and with peppers and onion it is not a very “pup friendly” dish.  So again a reluctant 3 paws effort and I’m hoping for something a little more to my liking tomorrow.

Capture 3a

 

 

 

 

 

 

Western Omelette

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 29 minutes

Yield: two servings

Serving Size: 3 eggs

Western Omelette

(If you do not have a pan that can go under the broiler, cook the vegetables in one pan and once softened cook the eggs in a separate non stick pan. Pour the egg in and allow to begin to set up then gently pull the egg toward the center from the rim and tilt the pan to allow uncooked egg to fill in the gap you just created. Continue to do this until most of the egg is cooked, then place the vegetables and cheese on top and fold over and serve.)15

Ingredients

  1. Recipe for two:
  2. 5-6 whole eggs
  3. ¼-½ cup whipped cream cheese
  4. 1 Tbsp butter & 1 Tbsp cooking oil
  5. 1/3 of a red and 1/3 of a yellow bell pepper ( Julienne)
  6. 6-7 button mushrooms sliced thinly
  7. ½ a medium onion thinly sliced
  8. 2 cloves of garlic minced
  9. ¼ cup finely diced ham
  10. 2-3 slices jalapeño Jack Cheese
  11. 1-2 tsp Salt & pepper
  12. Sour Cream or Crème Fraîche for garnish
  13. Chopped parsley for garnish

Instructions

  1. Begin by seeding and julienning the pepper, thinly slicing the onion and mushrooms.
  2. In a good non-stick pan melt the butter with the oil add the vegetables and on medium heat sauté until they begin to soften.
  3. In a bowl combine the eggs, cream cheese, salt & pepper and whisk until well combined and the cheese in is lumps smaller than peas.
  4. Set your oven on broiler high, with the rack about 2/3 of the way from the top setting.
  5. Spread the cooked vegetables around the pan in a single layer and pour the egg mixture over the vegetables and spread out so it covers the entire pan. Allow the egg to cook undisturbed for a few minutes until the bottom begins to set up.
  6. Place the pan into the broiler and cook until almost all the egg is cooked. Remove add the Jack cheese across ½ of the omelette and place back into the broiler to finish cooking.
  7. To serve fold the omelette over and plate or if making multiples servings cut in half and serve; you can also serve frittata style and cut pie wedges from the pan. Place a dollop sour cream or crème fraîche and parsley on top as garnish and serve more of the cream on the side.
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Turkey Frittata

Turkey Frittata
Turkey Frittata

 

 

 

 

 

Turkey Frittata

We had a turkey that we purchased for the holidays and never got around to making so it seemed like a good time to use it up.  However with only the two of us that means lots of leftovers.

Turkey frittata is an uncomplicated dish that I use to basically empty the refrigerator of left overs.  For this one I start with a 10″ frying pan and 2 or 3 Tbs.of butter.  One can of sliced potatoes placed in one layer in the frying pan with salt and pepper and browned on one side then flipped and seasoned.  To this I added  a ½  of a red onion diced,  a tomato diced, a few pickled peppers chopped up, 2 cups diced white turkey meat, four eggs with a little ½ & ½ added well beaten and seasoned and poured over all in the pan and then swirled to get into the nooks and crannies.  Cook on stove top for a few minutes and then place into a 375° oven for 10 minutes or until center begins to firm up.  Layer thinly sliced cheddar cheese or any cheese you want  and turn the oven to broil and finish cooking as cheese melts and eggs become firm. Carefully remove from oven and loosen edges from pan and either slice,  or slip  a serving dish to present at the table.  Serve with Sour cream.