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.
Makes 2 servings
¼ cup chopped onions
¼ cup chopped celery
¼ cup chopped green bell peppers
1 tablespoon + 2 teaspoons Chef Paul Prudhomme's Poultry Magic®, in all
2 teaspoons minced garlic
½ cup canned crushed tomatoes
½ cup chicken stock
6 large eggs, in all
¼ cup milk, in all
½ teaspoon Chef Paul Prudhomme's Magic Pepper Sauce®, in all
How To Prepare
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