Brian's Photo Blog — Article 585
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A Gourmet Prosciutto and Feta Omelette
Wednesday 27 July 2016   —   Category: Cooking & Food
Earlier this month I wrote about the wonderful omelette I had for breakfast at McMenamins Zeus Café in down­town Port­land, Oregon. Even though the only ingredients inside the omelette were prosciutto and Mama Lil’s Peppers — with no cheese — I really enjoyed it. This was the first time I had ever had prosciutto in an omelette, and it had never entered my mind to use it, or the canned peppers, as a filling.

When I have a delicious dish at a res­taurant I often want to try to make it at home. And since cheese is one of my favorite foods, I thought I might be able to take the McMenamins omelette to the next level. Last week I put on my virtual chef’s hat and gave it a shot.

I started with a foundation of two local farm-fresh eggs and a quarter-cup of milk. Once that was solidified, I added two shredded slices of prosciutto and two ounces of Israeli Pastures of Eden sheep’s milk feta cheese I had found at Trader Joe’s.

Although you can buy regionally-made Mama Lil’s peppers in the store, and even though I sometimes splurge on special ingredients, and even though I like to ‘buy Oregon’ as much as pos­si­ble, I just couldn’t bring myself to pay a super-spendy $7.99 for a 12 ounce jar, when I can get the same quantity with Trader Joe’s Fire Roasted Red Peppers for $1.99, or Dunbar’s Roasted Bell Peppers for $2.19 at WinCo. Are the Mama Lil’s peppers really four times tastier? I kinda doubt it!

I added two tablespoons of diced Trader Joe’s peppers, and two tablespoons of diced California Sun Dry Sun-Dried Julienne Cut Tomatoes in Oil. Once eve­ry­thing was hot and melty, I trans­ferred the omelette to a plate and topped it with my homemade Korean red chili sauce.

I had intended to season the egg with salt and pepper while cooking, but I for­got. And I’m sure glad I did! The pro­sciut­to and cheese already contained plenty of salt, and my Korean chili sauce has more than enough kick. Additional pepper and salt would have ruined it!

This was probably the best omelette I have ever had! The fluffiness of the eggs and feta cheese was a luscious con­trast to the chewiness of the prosciutto and sun-dried tomatoes. Gourmet ingredients for a gourmet omelette!
Brian's Photo Blog — Article 585
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