You’ll relish every bite of Sunday Morning Omelet. Filled with a rich and flavorful blend of vegetables, it is a tasty way to open your eyes after a long night.
Sunday Morning Omelet
This recipe makes enough sauce for 2 omelets, but each omelet is made individually.
Author: Epicurus.com Kitchens
Recipe type: Main Course
- 1 Tablespoon plus 2 teaspoons unsalted butter,
- 1/4 Cup yellow onions, chopped
- 1/4 Cup celery, chopped
- 1/4 Cup green bell peppers, chopped
- 1 Tablespoon plus 2 teaspoons poultry seasoning
- 2 teaspoons garlic cloves, minced
- 1/2 Cup canned crushed tomatoes
- 1/2 Cup chicken stock
- 6 large eggs, divided
- 1/4 Cup milk, whole, divided
- 1/2 teaspoon Tabasco sauce
- Melt 1 tablespoon of the 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 seasoning. 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 1 1/2 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.
- For the first omelet, whip together 3 eggs, 2 tablespoons milk, 1 teaspoon poultry seasoning, and 1/4 teaspoon Tabasco until frothy.
- Melt 1 teaspoon 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 1/4 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 1/4 cup sauce on top.
- Repeat with the remaining ingredients to make the other omelet. Serve immediately.