How to make Isaac’s open faced omelet. (It’s kinda like a skinny frittata.)
In the middle of The Omega Objection the main character, Isaac, pauses his frantic escape from Enemies Unknown, to make his dear friend Clara an open-faced omelet.
Because everything stops for food in my books.
I thought you all would like the recipe!
Isaac’s Open Faced Omelet
What You Need
- Veggies of your choice
- Cheese of your choice
- Eggs (at least 3)
- Optional milk or heavy cream
- Herbs (yummy ones)
- Oven safe skillet
How to Cook
- Quickly sauté the veggies in butter or oil and any dry spices until they are cooked the way you like them. You can also use pre-cooked meat. Avoid watery veggies (like tomatoes) and if you choose mushrooms, cook them all the way through extruding and reabsorbing their moisture.
- Remove and put aside.
- Beat the eggs together with milk/cream (if you like them that way) and small amounts of any wet ingredients (mustard, Worcestershire, hot sauce).
- Turn the boiler on. If not a separate part of your oven, put the oven shelf as close as you can up to the top flames/heating elements.
- Melt butter or oil in the pan on med-low heat. Pour in the egg mixture. Let cook until it begins to thicken on the bottom.
- Wrinkle the eggs in the middle of the pan by pushing through so the still runny egg on top, leaks down and gets a chance to cook. Keep doing this until there is only a thin layer of liquid egg left on the top.
- Sprinkle all the vegetables in an even layer into this last liquid bit.
- Add the cheese on top in an even layer.
- Place under the hot grill/broiler for a few minutes, checking regularly until cheese is browned and bubbly and eggs have puffed up.
- Removed, serve instantly and enjoy!
Some combos Gail likes…
The welsh rarebit: rosemary, smoked paprika, garlic, Worcestershire, and mustard for spices, paired with sharp aged cheddar. (I often do this one with squash and onion.)
Oh la French: tarragon, white pepper, onion powder for spices, gruyere for cheese. Great with leeks and small diced potatoes.
Gone stuffing: thyme, black pepper, celery seed, and bouillon sprinkle for spices, paired with mild cheese of choice. Good with a mirepoix, left over roast of any kind, including roasted root veg.
Mediterranean: basil & oregano & dried tomato for spices, feta for cheese. Olives & bell peppers & cooked (squeezed) spinach are nice with this one.
Mexican sensation: cumin & oregano & chili for spices, jack for cheese. Fajita filling with salsa and guac on top.
I use this recipe a lot for next day party recovery. It’s a great way to use up leftovers from the night before and a fast way to feed lots of people. I prefer it to regular omelets because… crispy cheese!
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He has no smell, he is popular with werewolves, and he is terrified.
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Banter Banter Banter Dirigibles – Soulless gets a shout out
Quote of the Day:
“It’s amazing how the more you read, the less you know.”
~ Anna BreslawOMEGA OBJECTION, San Andreas Shifters, Special Extras