Please Fave the Original Submission here.

Pay no attention to the BACON...

This is not the BACON that you are looking for... *steals*

Recipe from !

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Vrghr has been chatting about an Omelet Birthday Party he was honored to cook for a co-worker. You can find the journals here:

http://www.furaffinity.net/journal/6418273/
http://www.furaffinity.net/journal/6420539/
http://www.furaffinity.net/journal/6425203/

Though there was precious little time to pause while cranking out light, fluffy omelets for the whole shop, wuff managed to grab this snapshot of his own "the works" omelet at the end of the session. Even for a quick snap, it looks quite tasty, and Vrghr thought some folks might be interested in some of the details that went into the making.

Also, this wuffy got quite a few complements on the home-made salsa that topped those omelets, so wuff will add that recipe here. It's a very simple thing, but if it turned out that good, wuff's not going to keep it secret! *grins*

Note 1: Wuff grated his own cheese blend for this. Vrghr wanted something that would melt nice and creamy, with mostly mild flavors not to overpower the eggs, but a bit of prominent cheese for complexity. The Gouda, Mozzarella, and Havarti answered the first part, and the Whole Foods cheese monger recommended the Catamount Hills special, with nice-melting semi-sharp white cheddar base and strong notes of parmigiano reggiano for a wee bit of "kick". This was a FANTASTIC blend of flavors, and wuffy is very happy he made this! Unfortunately, using these high-grade cheeses was NOT CHEAP! You can certainly get by with a nice market bag of shredded cheddar jack, or Italian Blend, or even 4-5 Cheese Mexican Blend if you wished, and save big bucks that way.

Note 2: The high quality olive oil adds distinctive peppery notes. It significantly improved the Salsa. The Barrel Aged Sriracha is another "special" item. You can find it here: http://sosusauces.com/pages/barrel-aged-sriracha You can certainly use "normal" Sriracha if you can't get your paws on this stuff, but it is VERY good - you should try if you can.

Ingredients:

Eggs
Half n Half
Butter

Add in's:

Cheese Blend (~2 lbs): Fresh Mozzarella, Havarti, Gouda, Catamount Hills Special
Bacon (Chopped & Fried)
Ham (Black Forest, diced)
Spinach (Chopped)
Tomatoes (Diced)
Shallots (sautéed)
Mushrooms (Crimini & Shiitaki, sliced, sautéed w/butter, salt, & garlic)
Parsley (Chopped)
Chives (Chopped)

Directions:

For the omelets, Vrghr whipped 3 eggs with 1 Tbs of Half n Half in a small bowl with an immersion blender until fully mixed and frothy/foamy
Heat 1-2 tsp Butter in 8" skillet. Swirl around until it coats every part.
Pour in eggs and cook over medium high (induction setting 320-350 degrees) heat. Allow to cook a minute or so, then lift the edges and tilt the pan to pour the still-liquid top under the edge, cooking it a bit faster.
When that sets up, flip the omelet
Immediately add cheese, then add selected "add ins".
Fold and allow cheese to melt for a couple minutes, turning omelet over half way.
Flip out onto plate. Top with 2 tsps of Creme Fraiche, Fresh Salsa, and a couple Tablespoons of Bearnaise sauce.
Eat quickly while still melty-hot and good!

Fresh Home made MILD salsa:

Ingredients:
1 carton (12 oz) mixed cherry, sweet, and golden "snacking" tomatoes
1 Lg Shallot, minced fine
2 Tble fresh chopped parsley
1 Tbls GOOD Virgin Olive Oil (w/Tuscan herbs)
2 tsp fresh Lemon Juice
2 tsp fresh Lime Juice
1-2 tsp minced Garlic
2 tsp Barrel Aged Sriracha Sauce

Directions:

Slice the tiny tomatoes into quarters.
Add to a large bowl along with all remaining ingredients. Toss or stir together until well mixed.
Cover with plastic wrap and refrigerate for a few hours or overnight, for flavors to meld.
Serve chilled.

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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may effect your health and well-being