Incredible Gourmet Egg Omelet – Ultimate Omelet

by Sherry Riter in Breakfast,Cooking  ,Food,Recipe

Tired of just eating eggs? Then it is time for a change and an incredible gourmet egg omelet will surprise your taste buds while satisfying the hunger pains. Not only will it feel like an fluffy, but this meal will stave off the ache and cravings for more food later.

I love it for breakfast, but I really love eating this omelet for dinner.

Incredible Gourmet Egg Omelet – Ultimate Omelet

 

This IS an incredible omelet. Actually, it is the ultimate omelet and I’m going to share my recipe with you because I love to share! Let’s get started… Dice the celery including the tender leaves.

Dice the onions small also.

Mmmmm….. Garlic. I love garlic. Dice a clove into small little pieces.

Rough chop the artichoke hearts. Do you notice that we are chopping everything first? (smile)

Dice the jalapeno peppers.

Chop the Havarti cheese into cubes. This cheese is smooth and creamy.

In a large bowl, add the eggs and milk,

salt,

and Old Bay Seasoning.

You don’t have Old Bay Seasoning? Oh boy, you need to pick up some at the grocers. It adds such great flavor to seafood.

Now add parsley to the bowl.

Now whip the eggs like crazy! I’m sure you can hear Devo singing, “Whip it good!”

What do you add to the pan when you cook your eggs? Butter? Pam? Lard? Hmmmm…. Well, I can’t give up one of my Southern cooking teachings. I use bacon fat. Yeah, the drippings that are left in the pan after the bacon is cooked. Then I pour it in a glass container and store it in the refrigerator.

So add what you want to the pan and I will add a teaspoon of bacon fat to my pan. To the pan add celery, onion and garlic. Cook the vegetables slowly so that they sweat and caramelize. You’ll see…

While the veggies are cooking in the pan, add the meat to the bowl of egg mixture.
You can use chicken, turkey or ham, but
the meat that I’m using is tuna from a tuna steak.
That is why I used Old Bay Seasoning.
If you use chicken, turkey or ham,
use oregano instead of Old Bay Seasoning.

After the celery, onion and garlic have browned
and caramelized, add them to the egg mixture.

Stir everything together and pour into the pan
and DON’T TOUCH IT!
Seriously,
let this omelet cook slowly.
It will be light, fluffy and remain intact.

While you are neglecting the omelet and not touching it,
prepare the toast, rolls or whatever you are going to eat with your omelet.
I’m going to wrap my omelet with a large fajita wrap.
To prepare the wrap,
lay it on one dry paper towel and place it in the microwave.

Take another paper towel,
run it under water,
squeeze the water out,
and lay the paper towel on top of the fajita wrap.
This will ensure there is plenty of moisture in your wrap.
Warm for a minute or two.

Meanwhile,
the omelet is still cooking.

When the omelet is mostly cooked,
divide the omelet into fourths and
flip each section over to cook the other side.

Finally, the omelet is cooked all the way through,
so I placed it in my fajita wrap.

Can you see the artichoke heart?

The omelet is so light and fluffy
nestled in the fajita wrap
and the Havarti cheese is melted throughout every bite.

Mmmmm…. Now you can see the jalapeno pepper and the onion too.

No, I did not set my omelet back down on the plate.
I held it and enjoyed every last bite.
There were no crumbs.
Just an incredible gourmet egg omelet.

Yeah, I put half the cooked omelet in the refrigerator for the next morning!

Incredible Gourmet Egg Omelet – Ultimate Omelet

Ingredients:

4 eggs
1/2 cup celery, diced
1/2 cup onion, diced
1 clove garlic, diced
3 artichoke hearts, rough chopped
5 slices of jalapeno peppers, diced
1/2 cup Havarti cheese, cubed
4 tablespoons milk
Almost 1/2 teaspoon salt
8 shakes of Old Bay Seasoning OR (with non-seafood meats add 1/4 teaspoon oregano, crushed)
Almost 1/2 teaspoon dried parsley flakes
3-5 ounces tuna OR (chicken, turkey, ham)
2 teaspoons bacon fat or an alternative oil
2 large fajita wraps

Directions:

Dice, cube and chop all the ingredients.

Add add a teaspoon of bacon fat to the pan. When it has melted, add celery, onion and garlic to the pan. Cook the vegetables slowly so that they sweat and caramelize.

In a large bowl, add the eggs and milk, salt, and Old Bay Seasoning. Now add parsley to the bowl. Whip the eggs like crazy until they become frothy with little bubbles!

While the veggies are cooking in the pan, add the meat to the bowl of egg mixture. You can use chicken, turkey or ham, but the meat that I’m using is tuna from a tuna steak. That is why I used Old Bay Seasoning. If you use chicken, turkey or ham, use oregano instead of Old Bay Seasoning.

After the celery, onion and garlic have browned and caramelized, add them to the egg mixture. Stir everything together and pour into the pan and DON’T TOUCH IT! Let this omelet cook slowly. It will be light, fluffy and remain intact.

While you are neglecting the omelet and not touching it, prepare the toast, rolls or whatever you are going to eat with your omelet. I’m going to wrap my omelet with a large fajita wrap. To prepare the wrap, lay it on one dry paper towel and place it in the microwave. Take another paper towel, run it under water, squeeze the water out, and lay the paper towel on top of the fajita wrap. This will ensure there is plenty of moisture in your wrap.

When the omelet is mostly cooked, divide the omelet into fourths and flip each section over to cook the other side. Finally, the omelet will cook all the way through and can be placed in a fajita wrap.

The Redhead Riter

This post was written by...

Sherry Riter is also known as The Redhead Riter. Sherry is witty, intelligent and addictive as she writes about cooking, family, marriage, failures, blogging tips, art, humor, inspiration, travel, PTSD and aging. Her goal is to inspire, motivate, educate and to make her audience laugh. Sherry embraces being a redhead and helps others to see the redhead point of view…"In some eras redheads were worshipped while others thought us witches. Personally, I like the former and think every day is 'Love a redhead day!'" She can also be found on Facebook, Google+, Pinterest, StumbleUpon, Linkedin, tweeting as @TheRedheadRiter and you can subscribe to her free blog feed.

{ 3 comments… read them below or add one }

1 Skip_D January 5, 2012 at 7:20 am

Simply scrumptious! I can smell & taste it from here! Can't wait to try it!

Reply

2 Lou Belcher January 5, 2012 at 8:36 am

I think I'm having eggs for dinner tonight for sure.

Lou

Reply

3 Joan January 9, 2012 at 4:01 am

OMG!!!!!!! You use bacon fat?????? Redhead Riter, this omelet looks delicious, but I am going to have to insist that when I visit you and you make this omelet for me that you cook it in canola oil! And don't even think you can trick me and get away with using bacon fat! (I will definitely know that you slipped the bacon fat in — well, maybe I won't really know, but no bacon fat to clog up my arteries for me!) :o)

Reply

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