One Saturday morning, my friend, X, came to my house to pick up her four garden chairs I borrowed from her for our housewarming. I was in the kitchen about to prepare lunch when our door bell rang at 11 am.
By the way, X also came to my house on my invitation for the purpose of sampling my chicken steamed buns (chicken pao’s) I made a week earlier (see post here). I froze a few and re-steamed some for her to try out. She enjoyed the pao’s and doggy bagged (tapau) 3 buns for her boys. While we were eating pao’s and chatting in my kitchen, she asked me what I was preparing for lunch. I placed a filled carton of twelve eggs on the table. These! I told her I was going to make an omelette.
I could see the frown on X’s face. Huh? A dozen eggs? You got to be kidding, right?
A 12-egg omelette may sound rather mundane, and uninteresting or unhealthy, even. It’s like a highway to cardiac arrest if consumed by one person on a single serving; however, there’re 4 of us, hence, mathematically it’s a 3-egg omelette per person, which is about the right portion per consumption for a main meal. Yeah, I’m consoling myself on this case to liberate my guilty conscience 😉
Well, X, my dear friend, here’s the result of my omelette, which I dubbed the “Dirty Dozen Wholesome Omelette”. Good, eh? 😀
Jeroen to the rescue – Again!
As with my previous posts here, and here, this omelette recipe is from the Belgian chef, Jeroen Meus (adapted from his 4th book, Dagelijkse Kost, with some modifications). Jeroen used bacon, cheese, mushrooms, potatoes and fresh herbs to create that wholesome touch. You could make a vegetarian version by omitting the bacon. As Jeroen would say, “pimp up your omelette!”
I added an extra ingredient, chicken sausages to sooth the tummies of my boys 😉
Ingredients (I tried my best to translate the recipe from Dutch to English…)
- 10 eggs (I used my “dirty” dozen)
- 200g smoked bacon slices (I used the ready cut smoked bacon pieces)
- 4 chicken sausages, pre-fried and cut on the bias (this was not on the recipe)
- 150g grated cheese (I used a mix of Feta and Emmentaler cheeses)
- 150g button mushrooms, sliced thinly
- Boiled potatoes (diced and left to cool down)
- 1 large onion, chopped finely
- ½ clove of garlic (I used 1 whole clove of garlic, minced with some coarse sea salt)
- A few sprigs of fresh parsley
- A few sprigs of fresh chervil
- A knob of butter (I did not use butter)
- A dash of olive oil
- Freshly milled black pepper
- Salt to taste
- Assemble all the cut, sliced, chopped, minced and diced ingredients
- Melt a knob of butter in a frying pan over a medium high heat and fry the bacon pieces (Note: I used olive oil in lieu of butter). Let them sizzle in the pan for a few minutes until slightly crisp.
- Sauté the chopped onion with the bacon
- Add the minced garlic, sliced mushrooms and the cut chicken sausages. Stir preferably with a wooden spoon.
- Taste for seasoning, and bearing in mind that the smoked bacon is quite salty.
- Rinse the fresh herbs, drain and chop them finely.
- Add the chopped chervil and parsley to the sautéed mixture.
- Remove the pan from the heat.
- Preheat the oven to 180° C
- Take a large bowl and break all the eggs. Whisk well.
- Pour the beaten eggs in a greased oven dish (or round baking pan)
- Assemble the diced (or cubed) cold, cooked potatoes in the beaten egg, making sure they are spaced evenly.
- Assemble the sautéed ingredients of bacon, sausage, mushrooms and herbs evenly into the egg mixture
- Sprinkle a generous helping of grated cheeses over the omelette
- Bake the omelette for 30 minutes, until the centre is cooked through
- Serve the omelette in wedges
This dish is good for buffets and picnics and can be taken either cold or warm.
Oh by the way, X, what do you think of the omelette?
I am submitting this post to the the following –
Enjoy the rest of the week!
Related posts –
- Steamed bun/ pao chicken filling with a twist (Aspiring Bakers #31)
- Nostalgic Tau Sar Pao – Red Bean Paste Steamed Bun (Aspiring Bakers #31)
- Homemade baked Little Bird’s Nest in sambal, mushroom and porto sauce
- Asperges à la Flamande (Flemish-style Asparagus)