Spicy Lenten Omelet

Published 12:52 pm Tuesday, February 12, 2013

What betterbrway to say goodbye to Mardi Gras and hello to lent than with a rich, savory,brspicy, meatless omelet?

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The lentenbromelet

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Lent, forbrCatholics, is known as the season of sacrifice. brIt is the time between Mardi Gras and Easter Sunday where practicingbrCatholics forego meat on Ash Wednesday and every Friday for that 46 daybrperiod. 

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In SouthbrLouisiana we don’t really sacrifice much as our seafood recipes are as good orbrbetter than our recipes that call for meat. brBut let’s face it, coming off of a Mardi Gras you need breakfast withbrsome hearty ingredients to help you…um…recover.

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This omeletbruses an incredible jalapeno olive salad from my friends at Boscoli along withbrtwo rich cheese and some fresh tomato to make a dish so delicious you won’tbrmiss the meat.

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The not sobrdelicate omelet

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Omelets havebra reputation for being very delicate in flavor as the ingredients insidebrshouldn’t mask the flavor of the eggs. brWhile this recipe knocks you over the head with bold, spicy flavor thebreggs are still pronounced.  The cheesebrhelps to balance everything, and the tomato adds some welcomed freshness. 

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I understandbrthat mid-February isn’t the best time to get fresh tomatoes, however withbrmodern hydroponics your local grocer is bound to have a constant supply ofbrfresh tomatoes.

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Local omeletbringredients

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Boscoli’sbrJalapeno Olive Salad should be available at your local grocer.  If it isn’t ask them to stock it.  In the meantime you can order it directly frombrtheir website.  Tell ‘em I sent you. 

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Take thebrtime to visit a local farmer’s market or vegetable stand for the eggs andbrtomatoes.  If you can’t do that then askbryour grocery from where they source their produce.  It matters.

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Ingredients:

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3            Eggs

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3tbsp.    Milk

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4tbsp.    Boscoli Jalapeno OlivebrSalad

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1-2oz.    Shredded Colby-Jack cheese

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1            Fresh tomato (sliced)

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Kosher saltbrand freshly ground black pepper to taste

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Method:

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Note: It isbrimportant to warm the olive salad in a separate skillet before adding it to thebromelet.

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Note:brReserve some of the olive salad and cheese for garnish on top of the finished omelet.

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Place twobrskillets over medium heat.

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Crack thebreggs into a bowl, adding the milk, a pinch of salt and two or three grinds ofbrpepper then mix well to combine.

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Add thebrolive salad to one skillet and toss until fragrant and slightly sizzling, thenbrremove from the heat.

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Use some ofbrthe rendered olive oil from the olive salad to coat the bottom of the secondbrskillet.

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Add the eggs.

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Once thebrbottom of the eggs start to solidify, use a spatula to pull them away from thebrsides to allow the remaining liquid eggs to come in contact with the skillet.

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When thebreggs are mostly firm, add the olive salad and cheese.

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Fold thebromelet in half or thirds and remove to a plate.

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Top withbrcheese and some additional olive salad along with the tomatoes.

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Allow tobrrest for 2-3 minutes and serve.

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This omeletbris salty, eggy, briny, and spicy.  Thebrheat from the jalapenos is just enough without being overbearing.  The cheese is mild and creamy, and thebrtomatoes add some welcomed acidity.

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Now go getbryour ashes!

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Stay hungry.