Friday, November 22, 2013

Red Pepper Garnish

Sometimes even a small detail, like a garnish, can make a monumental difference in the look and flavor of a dish. Not only does this Red Pepper Garnish add a festive look to the top of the suggested omelet, it also adds mouthwatering and unforgettably delicious flavors.

I tasted a similar garnish at a restaurant - it topped a tender steak, but I thought it would do equal justice to the look and taste of a delicate, vegetable and cheese-filled omelet.

The first bite was just as I anticipated...heavenly and made me wish for more!

Red Pepper Garnish

Diced red bell pepper
Italian seasoning with Parmesan flavoring

Dice desired amount of red pepper. Heat a medium skillet on medium high heat - this is to be a dry pan. Add red pepper and stir gently as the pepper begins to roast for 1-2 minutes. Add 1 T butter per 1/4 C red pepper. Remove from heat and stir until butter is melted. Lightly sprinkle with seasoning. Mix well and set aside.

Wipe out pan and return pan to burner on Medium heat.

Omelet for Two
3 large eggs, beaten
2T butter
Sliced sweet onion
Diced green pepper
Baby spinach, Swiss chard, kale and carrot mixture (available at Sam's Club)
1/4 C Shredded sharp cheddar cheese
Melt 1 T butter in the pan on medium. Sauté the onion and pepper in the medium pan and when tender, add the greens. Continue to heat vegetables until the greens are wilted. Remove to a plate and keep warm.
Wipe out pan. Melt 1 T butter in pan. When butter is no longer frothy, add eggs. With a rubber spatula, pull the edges of the egg toward the center to allow the liquid egg to fill in the void. Continue around the pan until almost all the egg has set slightly. Remove pan from heat and turn off burner.
Sprinkle top of egg with 1/4 cup sharp cheddar (shredded). Cover pan with lid and allow to sit for 3 minutes. Remove lid and set pan back on warm burner. Add sautéed vegetable mixture to the front half of the omelet. Loosen the egg from the pan bottom with the rubber spatula and slide the egg out onto a cutting board. As it slides forward, tip the pan so the back half of the omelet folds over the vegetables. Garnish with red pepper. Salt lightly if desired. Cut omelet in half with a sharp knife. Serves 2