Friday, April 24, 2015

Chopped red pepper, cherry tomato, zucchini and chevre omelet.

I made an omelet this morning that I never had tried before, with chopped red bell pepper, zucchini, green onions, cherry tomatoes and chevre goat cheese. It was great and so I will share it here. It is a good dish for vegetarians and for those who are lactose-intolerant. I'm not either of those, but I am eating lighter these days, and on a low-carb diet, and I like to experiment.

I made enough of the filling for two omelets.


For the filling:

One red bell pepper chopped.
One medium sized zucchini chopped
Six green onions chopped.
Six cherry tomatoes, halved (per omelet)
1 tablespoon EVO
pinches of
dried thyme
crumbled dried basil
ground rosemary
sea salt
ground black pepper
1/4 cup chevre (per omelet)
1 tablespoon sambal oelek (per omelet)
2 tablespoons Heinz ketchup (per omelet)

The Omelet
3 eggs
1 teaspoon of cold water
pinch of salt

Put the all the ingredients for the filling except the cherry tomatoes, chevre, sambal oelek and ketchup in a bowl, stir and cover and put in the microwave for four minutes. You can also saute them but be careful not to burn anything.

To beat the eggs, I do 200 beats with a large wisk in my French copper omelet bowl. However, any bowl will do. Once upon a time I read somewhere that the French think the copper reacts with the eggs and makes the omelet fluffier. I have no idea if that is true. We bought the bowl during one our visits to France, but during one of our moves it disappeared. I found it during my most recent move and started using it. It's cool.

Use a medium to large omelet pan, coated with what lubricant you wish to use. Butter is the traditional choice. I used olive oil. It doesn't burn like butter can and the egg mixture is less likely to stick.

Pour the egg mixture in the pan and cook it in the traditional omelet manner, giving the frying pan circular shakes almost constantly until you can see the egg taking shape and the omelet is moving freely in the pan. You may have to run your spatula around the edges, but be careful not to tear the omelet.

Spread the chevre over one half of the egg mixture, leaving fairly large lumps, and put two or three scoops (I used a medium-sized gravy ladle) of the filling on top of the chevre. Add the cherry tomatoes and spread the sambal oelek and ketchup over the mixture. Spread it out slightly and then flip the uncovered side of the omelet over the filling. Let it cook for another minute or two until the bottom is firm and then tip the omelet onto a plate with the bottom side up. Let it sit for a couple of minutes before cutting it open.

By the way, if you have not used sambal oelek and you like spicy, hot food, definitely try it. I prefer it to sriracha. It is very flavorful and it definitely has a kick. It can overwhelm other flavors in a dish if it is not used judiciously. It pairs very well with ketchup and makes a terrific cocktail sauce for shrimp when combined with ketchup and horseradish and a few other ingredients.