Southern Cookin' Makes You Good Lookin'

Random Rantings about Food and Such

Bacado Omelette

on 10/26/2011

Don’t know if everyone does this but get Southern women on the phone and food will somehow enter the conversation.  Some of the most meaningful moments i’ve spent talking with my Mama have been about recipes. ;0)  Okay, i’m teasing ( a little bit) but she has been my food mentor…my Mr. Miyagi…the Master Po to my Grasshopper.  Not sure why they’re both martial arts references, but we’ll go with it.  Anyway,…Mama was telling me she and Muffin Man Steve had made a reproduction of an omelette she had fallen in love with.  She and Bear found a great restaurant in Destin called Another Broken Egg (http://www.anotherbrokenegg.com/) and they have this fabulous “Bacado Omelette” which is made with bacon, avocado, onion, and Monterey Jack cheese.  She said their copy cat turned out really well and that she topped hers with some Plum Crazy Salsa.  So for supper tonight, i copy catted her copy cat and did the same thing.  Yeah, baby!  It is that good!

Now if you’re fortunate enough to live near one of the Another Broken Egg restaurants (and lucky for Mama they’re getting one in Pensacola), you ought to give it a try.  For those of us with no broken eggs in sight, you can make it yourself! My biggest challenge is getting the crazy thing folded in half but we all know i can’t make pretty food.  That’s okay.  Grasshopper can be taught.

Master Percy, feeling well enough to get back into mentoring/musing

Bacado Omelette

3 eggs

salt and pepper, to taste

1 Tbs. cold water (i used crushed ice in mine)

1 1/2 Tbs. butter or margarine

2–3 slices of bacon, fried or baked crisp

1 small avocado, sliced

Onion, diced (i used green onion)

Monterey Jack (or other) cheese

Salsa

In a small bowl, beat eggs, salt, pepper, and water until light.

In an 8″ non-stick skillet over medium-low heat, melt butter, tilting to cover bottom and part of side.

Pour eggs into skillet and let it begin to brown around the outside.  With a spatula, gently lift edges and tilt skillet to allow uncooked egg to run under the omelette.  Shake skillet occasionally to keep it moving in the pan.

When the omelette is mostly cooked but still moist on top, add bacon, avocado, onion, and cheese to one half.

Tilt skillet and fold omelette in half, using spatula.  Slide onto a pre-heated plate.  Top with salsa.

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