Makes 2 servings
This delicious omelet is worth getting up for any day! It's also great as a light lunch or supper, and when serving it I like to offer a little extra Magic Pepper Sauce to really open an eye.
Find this recipe and more in Chef Paul Prudhomme's Pure Magic.
1 tablespoon, plus 2 teaspoons margarine or unsalted butter, in all
1/4 cup chopped onions
1/4 cup chopped celery
1/4 cup chopped green bell peppers
1 tablespoon, plus 2 teaspoons Chef Paul Prudhomme's Poultry Magic®, in all
2 teaspoons minced garlic
1/2 cup canned crushed tomatoes
1/2 cup chicken stock
6 large eggs, in all
1/4 cup milk, in all
1/2 teaspoon Chef Paul Prudhomme's Magic Pepper Sauce®, in all
how to prepare
Melt 1 tablespoon of the margarine or butter in a heavy 10-inch skillet over high heat. When it sizzles add the onions, celery, bell peppers and 1 tablespoon of the Poultry Magic. Cook and stir for 2 minutes, then stir in the garlic. Reduce the heat to medium and cook, stirring and scraping as the vegetables brown and start to stick, for 2 minutes more. Stir in the tomatoes and cook for 1½ minutes. Add the stock and cook, stirring occasionally, until the vegetables are soft and the sauce is thick, about 15 minutes. Remove from the heat.
This recipe makes enough sauce for 2 omelets, but each omelet is made individually. For the first omelet, whip together 3 eggs, 2 tablespoons milk, 1 teaspoon Poultry Magic, and ¼ teaspoon Magic Pepper Sauce until frothy.
Melt 1 teaspoon margarine or butter in a heavy 9-inch skillet over medium-high heat. When it sizzles add the egg mixture and cook until the eggs begin to set, about 30 seconds. As soon as there is a base of cooked egg on the bottom, use a spatula to pull the eggs from the outer edge of the pan toward the middle, giving the uncooked egg mixture a chance to cook. Continue pulling the cooked portion toward the center of the pan, cooking for about 2 minutes or until the eggs are almost cooked through. The top should still be a little loose. Spoon about ¼ cup of the sauce over half the omelet and fold the other side over to form a half-moon shape. Carefully slide the omelet onto a serving plate, and spoon another ¼ cup sauce on top. Repeat with the remaining ingredients to make the other omelet. Serve immediately.
Copyright© 1995 by Paul Prudhomme