Omelet-ville

So I had originally planned this post for Mother's Day. Instead of an omelet, I was going to call it a "momelet." Schedules being what they are however, that didn't happen. So instead for my parent's breakfast this morning, Father's day, I made momelets and "dadlets" in a tribute to both of them!   

Circa 1980. When I was blonde and Dad had hair.

If I could be thankful for just one thing in life, I would be thankful for my parents. They are kind and giving people. Even to this day, my dad mows my lawn because I don't have a lawn mower and helps me put together IKEA furniture because I am not smart enough to follow instructions. (Hey - they don't teach how to use an Allen wrench as an MBA class.) My mom is the chief dog nanny slash personal assistant. She even will pick up my dry cleaning and not pass along the bill. Recently, she has been revamping my backyard and is the toast of all the neighbors.  

The menu for the morning:

- Smoked Salmon, Shallot and Gruyere Omelets
- Mushroom, Chive and Chevre Omelets 

- Breakfast Potatoes  

 

I just recently was taught how to make a good omelet. Some tips that I have learned on my journey so far:

- Cook omelets in a non-stick pan, greased with butter over low heat. If the butter is browning, the pan is too hot.

- A good rubber spatula is your best omelet success tool

- Experiment! Any topping can be a new egg adventure. Although I kept it traditional today, it's kinda like pizza. Sometimes unlikely combos are the best and most interesting options.

Desayuno in a bite!

I don't often cook Mexican food --  so this truly one of the times I am experimenting. Most of the time I think burritos, enchiladas and the like are more in the "gut bomb" vs. fine cuisine category. (I know Rick Bayless would disagree...). However, recently I have been a little more excited about the breakfast Mexican style. 

Since I don't have any power breakfasts coming up, but I am doing cocktails for Cinco de Mayo. 

(Sidebar: do people in Seattle really have power breakfasts? Hmmm. I think that east coast habit may have gone the same way as the power suit. Seattle might be more about the power bathing suit. At least in my circle...)

For today's recipe and as a compliment for my Mexican cocktail hour (Viva Zapta!), I decided do to a Huevos Rancheros as an appetizer. Not only are these more fun than chips and salsa or your basic 7-layer dip, but they also are healthier too!   

The secret to making this dish is a small egg. You want something that people can eat as finger food, not with a fork and knife. I opt'd for quails eggs. A poached quail egg allows you to get a whole egg in one bite. Quail eggs also are a low calorie option - 15 calories vs. a 70 calorie chicken egg.

In Seattle, the best spot for quail eggs is Pike Place Market Creamery. Outside of Seattle, these also can be found at Whole Foods or speciality markets. 

* Huevos Rancheros Bites *    

* Ingredients * 
1 tablespoon olive oil 
8 Corn Tortillas, trimmed into 24 3-inch rounds using a pastry or cookie cutter 
1 14 ounce can tomatoes in juice 
1/4 cup chopped onions
1/8 cup chopped cilantro 
1 tablespoon chopped canned chipotle chiles in adobo
1 clove garlic chopped
1/2 cup black beans 
1 dozen quail eggs 

* Instructions * 

1. Heat olive oil over medium heat. Stack 2 rounds of tortillas and toast each side. Approximately 2 minutes per side. Remove frying pan and set aside. 
2. Place tomatoes, onions, cilantro, chiles and garlic in food processor. Pulse until pureed. Heat in pan used to cook tortillas until warm.
3. Poach 12 quail eggs. 
4. Assemble on plate, placing tortillas on bottom and top with sauce, beans and eggs. Garnish with cilantro. Serve warm.