Friday, January 10, 2014

Pastromelette



This has long been my husbands favorite omelette, he even suggested that I should call it "Drew's World Famous Omelette" at which point I explained to him that it could only be named that if Drew had actually created it....which he didn't. He also came up with a slew of other names for it that he refused to let me ignore, the favorite of which was "Pastromelette" which did make me giggle for the few seconds before it became an eye-rolling episode due to the series of monikers that followed...all of which included the word "Pastromelette." He was insistent that the word he "invented" be used to name his favorite breakfast item...I'm giving him this one (choose your battles, right? lol)

I ate a similar version at a friends house years and years ago (and this was before I ended my childhood feud with vegetables) and it was so incredible that I saved it for a special occasion to share it with the hubby. For his birthday that year I planned a surprise brunch with his closest friends and blew his mind with it. The way that the vegetables are cooked down together before being piled onto one of my favorite cheeses in the world and folded up snugly into a thin airy egg blanket makes for the perfect omelette. Prepare to be amazed...

4 oz beef pastrami, deli sliced
2/3 cup zucchini, small diced
1/3 cup onion, small diced
1/3 cup green bell pepper, small diced
1/3 cup red bell pepper, small diced
1/3 cup yellow bell pepper, small diced
1/3 cup mushrooms, small diced (optional)
3 eggs, whole
3 egg whites
1 Tbsp milk
1 tsp Tapatio hot sauce
3 slices Muenster cheese, deli sliced
salt and pepper

Drizzle a small amount of olive oil in a medium/large skillet and combine all of the vegetables and pastrami. Cook over medium heat until vegetables are tender and onions are translucent. Remove from pan and set aside. Rinse skillet and spritz with olive oil to keep from sticking (a non-stick pan will work best). Turn heat to medium. In a bowl, whisk together the eggs, egg whites, milk and Tapatio for 20-30 seconds. Continue to whisk as you pour half of the mixture into the pan to form a thin layer of the aerated egg mixture. Allow the egg to cook until the egg is cooked most of the way through and you can use a large spatula to lift the edge without issue. At this point place 1 1/2 slices of the cheese down the center of the egg and top with half of the veggie/pastrami mixture. Make sure to keep the cheese and veggies in the center so that you can fold the sides of the omelette in. Take the skillet to the plate you are serving on and carefully lift one end out and let the omelette slide out lengthwise onto the plate. Serve with some avocado slices and additional hot sauce if desired.
















Enjoy! XOXO~






















1 comment:

  1. YUMMERS, Pastrami is my ALL time favorite, I've never ever tried it in an omelet before. Going to have to give this a try. Thanks girl.. ♥

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