What better way to say goodbye to Mardi Gras and hello to lent than with a rich, savory, spicy, meatless omelet?
The lenten omelet
Lent, for Catholics, is known as the season of sacrifice. It is the time between Mardi Gras and Easter Sunday where practicing Catholics forego meat on Ash Wednesday and every Friday for that 46 day period.
In South Louisiana we don’t really sacrifice much as our seafood recipes are as good or better than our recipes that call for meat. But let’s face it, coming off of a Mardi Gras you need breakfast with some hearty ingredients to help you…um…recover.
This omelet uses an incredible jalapeno olive salad from my friends at Boscoli along with two rich cheese and some fresh tomato to make a dish so delicious you won’t miss the meat.
The not so delicate omelet
Omelets have a reputation for being very delicate in flavor as the ingredients inside shouldn’t mask the flavor of the eggs. While this recipe knocks you over the head with bold, spicy flavor the eggs are still pronounced. The cheese helps to balance everything, and the tomato adds some welcomed freshness.
I understand that mid-February isn’t the best time to get fresh tomatoes, however with modern hydroponics your local grocer is bound to have a constant supply of fresh tomatoes.
Local omelet ingredients
Take the time to visit a local farmer’s market or vegetable stand for the eggs and tomatoes. If you can’t do that then ask your grocery from where they source their produce. It matters.
- 3 Eggs
- 3tbsp. Milk
- 4tbsp. Boscoli Jalapeno Olive Salad
- 1-2oz. Shredded Colby-Jack cheese
- 1 Fresh tomato (sliced)
- Kosher salt and freshly ground black pepper to taste
Note: It is important to warm the olive salad in a separate skillet before adding it to the omelet.
Note: Reserve some of the olive salad and cheese for garnish on top of the finished omelet.
Place two skillets over medium heat.
Crack the eggs into a bowl, adding the milk, a pinch of salt and two or three grinds of pepper then mix well to combine.
Add the olive salad to one skillet and toss until fragrant and slightly sizzling, then remove from the heat.
Use some of the rendered olive oil from the olive salad to coat the bottom of the second skillet.
Add the eggs.
Once the bottom of the eggs start to solidify, use a spatula to pull them away from the sides to allow the remaining liquid eggs to come in contact with the skillet.
When the eggs are mostly firm, add the olive salad and cheese.
Fold the omelet in half or thirds and remove to a plate.
Top with cheese and some additional olive salad along with the tomatoes.
Allow to rest for 2-3 minutes and serve.
This omelet is salty, eggy, briny, and spicy. The heat from the jalapenos is just enough without being overbearing. The cheese is mild and creamy, and the tomatoes add some welcomed acidity.
Now go get your ashes!