On Saturday, wonder of wonders, I had the day off! So the Lovely Bride and I went to the movies (we don’t do that very often).
This movie was so wonderful, and not just the parts about the cooking!
We laughed, we got teary-eyed. Simply a beautiful story of hard work, of love, of family and determination.
I have been thinking about it for days now, and this morning it made me feel like making an Omelette. I had some stuff that I wanted to use and thought it would work nicely together:
- Andouille Sausage – cooked whole, then chopped
- Chopped Red Bell Pepper
- Coarsely chopped fresh White Mushrooms
- Grated Smoked Cheddar
- 1 Garlic clove, minced
- 1 slice of Onion, chopped
- and a Green Onion for garnish
(this makes enough filling for two omelettes)
Melt some butter in a saute pan and cook the Onion and Pepper until they start to get tender. Add Mushrooms and Sausage, continue to cook for about two more minutes, then add the Garlic.
When the Garlic starts to caramelize remove the mixture from the heat and reserve in a bowl. Return the pan to the heat.
For each omelette get a mixing bowl – combine 3 eggs with a 1/4 cup of Milk, a dash of Salt & Pepper and a pinch of Paprika. Whisk assertively for 30 seconds and pour into the pan.
Let the egg mixture on the edges of the pan set, then use a spatula to slide under the edge, allowing uncooked egg mixture to flow beneath and cook. Take your time and be gentle.
When most of the egg is cooked, add the cheese, scattering it all over the surface of the omelette. Next, add the filling mix to the pan, in a line across the omelette: