Now and then when I have the perfect ingredients to show off in an omelet, I forgo the usual egg scramble or frittata. An omelet is not much more work and it makes such a showpiece.
There are two important keys to making a great omelet:
- You need a pan that is seasoned enough to provide a non-stick surface for the omelet itself. This could be an omelet pan, one dedicated solely to omelets. You see these at an omelet bar. The barista knows those omelets will flip and slide and impress the dickens out of you. A heavy iron skillet can support a finely seasoned surface. The only drawback here is that the skillet is too heavy for the flipping and sliding — it is too heavy for me to consider such showmanship in any case.
- Have a plan for all of the omelet ingredients being ready for assembly at the same time. This means some ingredients will have to be kept warm while you work on others. Keep everything close at hand because the final assembly happens quickly.
This omelet is elegant enough to serve at dinner. With dinner, include a fine bread and a simple salad of baby greens with a vinaigrette. We enjoyed this one for brunch on a sheltered deck where the winter sun had already warmed the furniture for us. When you have something this wonderful, take the time to enjoy it.
(1 large omelet, cut in half to serve 2)
- 4 slices Canadian bacon
- A touch of coconut oil
- 6 mushrooms, cleaned and sliced
- 1 garlic clove, finely minced
- 2 tablespoons butter
- 8 young beet leaves, washed
- 5 fresh eggs
- 1 tablespoon water
- Salt and pepper to taste
- 1/2 cup grated mozzarella cheese
- Sprinkling of sumac or smoked paprika
- Have two skillets ready: one for the omelet itself and one for cooking the other ingredients. Both skillets should be well seasoned.
- Brush the skillet with oil and then spread the Canadian bacon across the skillet. Aim for no overlapping.
- Fry the bacon on both sides until it is just beginning to brown. Remove the bacon to a platter and then to a warm spot. My oven stays warm because of the pilot light. If yours does not, heat the oven a bit before you start your cooking, then turn the oven oft create a warm environment.
- Add one tablespoon of butter to the skillet. When it is melted, add the garlic and stir for about 30 seconds. Add the mushroom slices and stir.
- Cook the mushrooms to your liking. I prefer them undercooked, still firm but with plenty of garlic butter flavor. When the mushrooms are done to your satisfaction, remove them to the same platter as the Canadian bacon.
- Toss the beet greens into the skillet. If the skillet seems to dry, add a bit more butter. Toss the greens. They will only take a minute to cook to tenderness and still be bright green.
- Remove the greens to the platter.
- Start you omelet pan or skillet warming. Keep it at a medium heat.
- Crack the eggs into a bowl and whip with the water, salt, and pepper.
- Melt a tablespoon of butter in the omelet pan, or more to your liking.
- Pour the eggs into the omelet pan, lifting the pan and rotating it a bit to spread the egg mixture. As the sides cook, lift them carefully with a spatula, allowing uncooked egg to run beneath. When the egg is mostly cooked, use a large spatula to flip it over. You might want to try this as a two-person operation.
- Once the egg is flipped, quickly arrange the mushrooms, beet greens, and Canadian bacon along one half of the egg pancake. Flip the uncovered egg over the fillings to make a half-circle. Pile on the grated mozzarella and slap on a lid. The cheese should be melted in about two minutes.
- Cut the omelet in half and carefully distribute on two plates. Sprinkle the top of the omelet with sumac or smoked paprika for added flavor and color.
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