Recipe Idea: Omelettes with Sausage and Asparagus


Let's have brunch! These omelettes are perfect for enjoying outside. They are so simple - fresh eggs, salt and pepper, water and butter form the perfect griddle omelette, which can be enjoyed plain or with delicious additions such as crumbled bacon, sauteed mushrooms or green onion. The key is using butter or a cooking oil tprevent sticking, and moderate heat to cook the omelette without browning it. A little water in the mixture is important because it creates steam when it cooks, causing the omelettes to be light and fluffy - just like the clouds you'll be eating under. We paired it with fresh asparagus and blueberry sausage for a complete meal. Make these and dig in everybody!

It is a total myth that a nonstick pan is required to cook eggs without sticking. You do need moderate heat, and you need enough butter or oil to keep the food slippery. Keep this in mind and your eggs will slide off the griddle with no problems.

To make the Omelettes, you will need (per omelette):

- 2 fresh eggs

- 1 TB water

- Salt and Pepper to taste

- Butter, for cooking

Additions: chopped herbs, minced shallot, sauteed mushrooms, crumbled cooked bacon, etc. Use what you like, but keep the pieces small because the omelette cooks quickly.

For each guest, budget 1/4 lb each of fresh sausage and asparagus. Wash asparagus, break off the tough bottom of the stalk, and set aside. Whisk eggs, water, salt and pepper and set aside.

Pre-heat the griddle on your grill to medium-low heat (or an air temperature of around 300 degrees Fahrenheit with the grill hood closed). Before cooking the eggs, apply butter to one side of the griddle, and place asparagus and sausage on the buttered side to cook.

Allow to cook fully, turning every few minutes for even browning. Sprinkle asparagus with salt and pepper to taste. When sausage and asparagus are almost fully cooked, butter the other side of the griddle. Ladle the egg mixture onto buttered surface. The eggs will begin to cook immediately, and this can be used to the cooks' advantage by slowly ladling the mixture into a rectangle that can be later folded into thirds. Allow eggs to cook until set, but still moist in the middle. Spoon any additions onto the center of the omelette, and allow to cook until omelette is almost fully cooked.

Fold one third of the omelette over the center, and then fold the remaining third over. Using a metal spatula, carefully slide omelette onto a plate. Add sausage and asparagus and enjoy!


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