I had no idea when I completed my studies in the commercial food industry that there would be some food items I would make so many times. One such item was an omelette.
In the early years of my career, my first position was a short order chef. It all sounded pretty easy until it came to the weekends. On Sunday morning alone, you could use anywhere from 90-120 DOZEN eggs. A large percentage of them were made into omelettes with various fillings. All this would be made and served in the course of 4-5 hours as individual breakfasts in the hotel restaurant. That job definitely taught you the perseverance you would need to survive in the industry.
Omelettes have a long history dating back to 16th century France. Most are made with just simple egg and dairy ingredients. The fluffiest omelettes use whole eggs or all egg whites, which are beaten with a small measure of cream, milk or water. I even recall adding just a tiny bit of pancake batter to give them more body.
Legend has it that when Napoleon and his army were travelling through the south of France, they spent one night near Bessieres. Napoleon ate an omelette prepared by a local cook and enjoyed it so much that he ordered the townspeople to gather all the eggs in the village and prepare a gigantic omelette for his army the next day. Since 1973, every year on the Monday following Easter, people in Bessieres, France make a giant omelette, using 15,000 fresh eggs.
I have added some pictures of this huge omelette as well as one of a cook dumping egg shells in a pile.
The recipe I am including is an adaptation of an omelette I enjoyed at a restaurant called Mariah’s sometime in the eighties. At the time it was located in the seaside town of Carlsbad, California, USA.
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- 1 small avocado, mashed
- 3/4 Tbsp yogurt, plain
- 1/8 tsp garlic powder
- 1/8 tsp salt
- 1/4 tsp lemon juice
- 1 1/2 Tbsp onion, minced
- 2 pieces sundried tomato, minced
- 1 tsp margarine
- 85 grams fresh mushrooms, sliced
- 5-6 eggs, beaten
- 285 grams spiced Gouda OR Gorgonzola dolce cheese, grated
- 170 grams crab meat, drained
- 300 grams Wild, whole shrimp
- 1 bunch green onions, sliced
Ingredients
Guacamole
Omelette
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- In a small dish, combine all guacamole ingredients; set aside.
- Preheat an electric flat griddle to 325 F. Saute mushrooms, green onions & shrimp in margarine keeping each separate from each other. Remove from griddle. Carefully pour beaten eggs onto griddle forming two large circles. Divide guacamole, mushrooms, cheese, crab meat & shrimp between the two omelettes.
- Cover with a large sheet pan for a few minutes until all is cooked, being careful not to over or under cook. Fold each omelette over & place on serving plates. Top with sauteed green onions. Add some fruit for a garnish if you prefer.