Meet Jacob, the Master of Omelets

May 3, 2010 § Leave a comment

Well, you won’t actually be meeting Jacob for the first time. You’ve met Jacob and his approach to an omelet before. But his ingenuity in this domain, from where I am standing (and I am usually standing right over his shoulder much to his dismay), never ceases. Which is why I really wanted to show it off. That’s OK, right?

Note that Jacob’s omelets are none of those jiggly-wiggly, delicate, Julia Child’s-style specimen – hearty and colorful, they can at times incorporate the most unexpected ingredients.

omelette1

Like here, for instance – this free-range, homegrown-egg omelet boasts numerous colorful toppings, such as homemade red sauce with homegrown asparagus, homemade piima feta, and cilantro. This, my dears, you won’t find in any restaurant.

omelette2

And, because more is more around here, it is simultaneously filled with sauteed wildly harvested ramps and and morel mushrooms.

You may now go in peace and experiment with different omelet toppings and fillings of your own!

Jacob’s Omelet of Many Colors

For the omelet:

  • Several free-range, homegrown eggs (but let me assure you that any eggs will work!)
  • a splash of milk
  • salt and pepper to taste
  • dried herbs of your choice, optional (we like dried basil)
  • butter, for frying. Lots and lots of butter for frying.

For the filling:

  • red-and-white parts of wild ramps, sliced (substitute a combination of chopped onions/shallots + garlic)
  • morels (or other dark-colored, richly-flavored mushrooms)

For the topping:

  • salsa or red sauce (I add asparagus to mine a lot of the time) or fresh chopped tomatoes
  • chopped cilantro or basil or chives (also optional)
  • crumbled feta cheese (very, very optional – all the omelet toppings are optional, didn’t you know?)

Melt butter in a skillet, add ramps and mushrooms, and saute until the ramps are translucent and the mushrooms have softened. (If using a combination of onions or shallots and garlic, saute your allium of choice until it is half-way done before adding garlic and mushrooms).

In the meantime, beat eggs together with milk, add the dried herbs, and season with salt and pepper. Melt butter in a skillet and pour in the eggs as soon as the butter has melted and is hot but before it turns brown. Cook on low to medium-low until puffed up on the top and lightly browned on the bottom. You may wish to cover it as it cooks – it comes out puffier this way. Place the filling in the center, fold over, top with the desired toppings, and serve immediately.

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