Friday, November 23, 2012

Over the Top Chopped Veggie Omelet

Receiving top reviews for breakfast, voted the "best tasting" omelet recipe at 1922 Starkey House Bed & Breakfast Inn.

Signature Chopped Veggie and Cheddar Omelet
 at 1922 Starkey House

Garden vegetables are plentiful during the later summer and early fall in the Finger Lakes. I find that freshly prepared omelets are a big hit and I love hearing the praises from my guests every time I put another in front of them. Omelets were never my favorite in the past, before I became an innkeeper. But, by taking the time to perfect them, I too have become a fan!

I think the reason for choosing something other than omelets from a breakfast menu in most restaurants for me, is that they are usually not made with the freshest ingredients. They are often left to warm until a server picks them up, or they are over-sized. For some reason there remains the belief that larger portions add value to a plate. 

So, I have worked at creating fresh and tasty omelets using eggs from pasture raised chickens, locally grown vegetables and cheeses produced on local Finger Lakes farms. This recipe is the most popular among my guests.

Ingredients: (serves one person)
2 fresh large eggs (I use eggs from pasture raised, farm chicken with brown shells) 
3 Tbs milk or non-dairy such as almond or soy milk
dash freshly ground pepper
dash kosher or sea salt
1 tsp vegetable oil

FOR VEGGIE PREP (serves four people)

1 young zucchini about six inches long. Sliced and chopped into 1/2 in. cubes.

3 small tomatoes, preferably San Marzano or other good quality plum tomatoes, coarsely chopped

1 medium Vadalia onion, finely chopped or minced

1/2 sweet red pepper, finely chopped

1/4 tsp. ground cardamom
2 fresh sprigs rosemary, minced
2 full sprigs fresh oregano, chopped
3 full leafs (small bunch) fresh parsley. I use flat leaf.
1/2 tsp kosher salt
1/4 tsp ground pepper (or to taste) 
1/4 c extra virgin olive oil
1/4 c grated extra sharp white cheddar cheese (you can also use pepper Jack or a milder cheese if preferred). 

METHOD: (you can substitute almost any vegetable and use powered herbs if fresh are not available).

In a hot, 10 in. saucepan, add the oil and add the chopped ingredients starting with the red pepper and zucchini and onion. Add all herbs and seasonings. Saute on medium heat until the veggies are tender. Add the chopped tomatoes with salt and pepper. Continue to saute on low heat for another ten minutes. Turn off heat. Do not overcook.

Get a non-stick or stainless omelet pan hot over medium heat. 
Add 1 tsp vegetable oil. The pan will be ready when a droplet of egg mixture sizzles in the center.
Whisk eggs in a small bowl for about 10 seconds. 
Add milk ingredient. Whisk again for another 20 strokes. 
Immediately pour into the hot pan.
Cook for about 3 minutes until centers are almost solid. 
Add about 2 to 3 heaping tbs of veggie ingredients and spread evenly over half of the omelet.
Sprinkle grated cheese over the veggie ingredients and flip half of the omelet over all ingredients.
Slide the omelet on the serving plate. The cheese will melt inside after this point. Serve immediately or warm in 200 degree oven for no more than 10 minutes.

Serve with a toasted croissant or baguette slice.

Bon Appetite! For other delicious recipes created by Cathy Moskal, Innkeeper and Owner of 1922 Starkey House Bed & Breakfast Inn keep following us on this blog, Facebook and Twitter @#1922StarkeyBB.

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