An Omelette to Remember

This winter I decided to make myself The Perfect Omelette.

I eat organic only and I try to eat food that features anti-oxidant and anti-cancer ingredients. As well I put some seafood, in this omelette to balance the cholesterol  in the milk and eggs.

If you’re not fond of garlic you can stop reading now.

I use two pans, one is an eight inch stainless fry pan and the other is a Scanpan with a non-stick surface. This is not a Teflon pan which I won’t use. The pan cost me $100; after tossing the town for a good pan, for a good price, I found one at the Gourmet Warehouse at 1340 E. Hastings.

In my mixing bowl I whisk up two large eggs with three half shells of milk.

I mince up 1/8-1/4 cup of sweet onion. I only eat sweet onion; it’s used all over the world, but is fairly rare here. You can get them year ‘round at Whole foods. On the chopped onion I press two large garlic cloves. Yes, two; I prefer Russian Red garlic.

Mince up 1/8^th to ¼ cup of nice organic tomato and put it with the other ingredients. No don’t mix them. I crumble up about a walnut sized piece of blue cheese ready to go. Put your stove on broil and let it heat up.

In the small fry pan put  1/8^th to ¼ inch of olive oil and get it medium hot. Chuck in the onion/garlic mix. Wait a few minutes, chuck in the tomatoes. Heat up your big pan; again medium heat. Chuck in 25 grams of precooked shrimp into the onion/tomato mix and turn off the heat, you don’t want to overcook the shrimp. Now put the eggs into your large pan and let the mixture mostly set.

Put the mixture on one half of the omelette including the oil. Put the blue cheese on that and stick it under the broiler to melt the cheese.

Remove the pan from the oven, fold over the top and serve with toast.

Well, it’s the best omelette I’ve ever had. If you try it and figure you have a better one post it, and I’ll try yours.

Cheers,
Lawrence

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