As with many good things, a cherished recipe resulted from an accident.
Many solutions came to mind.
Go to the market to buy more. That seemed like too much trouble with a cup of coffee already brewed and waiting on the dining room table next to the Sunday New York Times. Use a lot of milk as "filler." But the resulting omelet would have been more like a custard than what my wife likes, a very firm cooked egg.
So, I did the only thing any guy would do in the circumstances. I punted.
If I was short an egg, well, I'd compensate with a lot more filling, hoping my wife would be distracted by all the goodies so she wouldn't notice the paucity of "egg."
Her favorite filling consisted of sautéed spinach, shiitake mushrooms, shallots and Comte cheese. Low and behold, as my mother would have said, what appeared to be a limitation became an asset.
Using one egg created an omelet that shared many qualities with the French crepe. The omelet was thin, crispy along the edges and, most importantly, had traded bulk for flavor.
My wife loved her one-egg omelet so much, the dish is now a standard feature of our Sunday morning brunch. For Zesterdaily I wrote up the recipe and a more complete description.
Please take a look and let me know what you think: Eggsellent - A One-Egg Omelet That's All About Flavor.
Inspired by California-Mediterranean cuisines and farmers markets, I cook healthy, flavorful dishes that are easy-to-prepare yet elegant. I write for Zester Daily, One for the Table, Luxury Travel Magazine, Huffington Post & New York Daily News. My latest Amazon eCookbook is 10 Delicious Holiday Recipes. My handcrafted chocolates are available at www.dchocolates.com. "Subscribe via email" and you'll get an email whenever I post a new recipe.
Wednesday, January 9, 2013
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