Basic omelette recipe

Ingredients:

• 2 to 3 large eggs, slightly beaten
• 1 teaspoon to 2 teaspoons water (optional)
• 1 teaspoon to 2 teaspoons butter (unsalted)
• salt and pepper to taste

Direction:

• In a bowl, lightly whisk together eggs and water. Then, over medium-high heat, melt butter in skillet and pour egg mixture in the pan. Tilt the pan until the bottom surface is completely covered with egg. Using a spatula, lift up the cooked portion of the egg to allow uncooked egg to run to the bottom of the pan.
• Continue cooking until the top of the egg is no longer wet in appearance and bottom of omelet is light golden brown.
• Remove pan from heat and slide omelet onto a serving plate.
• Season to taste with salt, pepper and fold into the omelet herbs, shredded cheese, salsa, or other favorite combinations.
• Serve immediately.

Norma’s at Le Parker Meridien hotel in New York City decided to spice up this recipe a bit as follows:

Ingredients:

• 6 eggs
• 1 tbsp. chopped chives
• 1 1/2 tbsps. butter
• 1 lobster
• 5 tbsps. heavy cream
• 10 ounces sevruga caviar

Directions:

• Preheat oven to 375 degrees.
• Place whole lobster in a pot of boiling water. Boil for one minute, then put lobster in a bath of cold water. Remove tail from lobster and pry meat from shell, keeping it whole. Remove meat from claws and chop the meat. Cut the lobster in half and remove the tomalley, or liver (that soft, blackish-green stuff in the stomach).
• Heat 1/2 tablespoon of butter in a small saucepan. Add heavy cream and bring to a boil. Cook three minutes while stirring. Strain sauce into a bowl and set aside.
• Break eggs into a bowl. Add chives and half of the sauce and beat with a fork.
• In an omelet pan, heat ½ tablespoon butter. Add chopped claw meat and sauté two minutes.
• Add the egg-chives mixture and cook slowly over medium heat until firm, about five minutes.
• While the omelet is cooking, in another saucepan heat ½ tablespoon butter and cook the lobster tail for three minutes. Slice and arrange on top of the omelet and finish cooking in the oven two more minutes.
• Place the cooked omelet on a serving plate and spoon remaining sauce over it. Spoon caviar on top and serve.

Now you have just created the Zillion Dollar Frittata, the world’s most expensive omelette, but don’t let the name scare you, it will only set you back a cheesy $1,000.00 USD.

This entry was posted on Monday, May 24th, 2010 at 8:37 pm and is filed under Food & Drink. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.