The salad omelet
When I was in culinary school at Tante Marie in San Francisco it was very common for the owner, and my teacher, the amazing Mary Risley, to invite special guests to lunch. There were too many to name but some of the best chefs and biggest industry leaders in the Bay Area joined us.
The most memorable for me, was the day Chuck Williams came to lunch. I was so starstruck. I have memories of being a child and waiting for the Williams-Sonoma catalog to arrive. He’s my Beyonce. I’m not kidding.
It was egg week at school and that day we spent alllll day making French omelets. Over and over and over again.
When Chuck walked in, Mary looked directly at me and said: please make Chuck an omelet. Close to cardiac arrest. I can tell you I don’t think I’ve ever been that nervous in my life.
I have no memory of whether that omelet was any good. Was it perfectly “loose” the way a French omelet was meant to be? Was it light and fluffy? Likely, no. But I remember him smiling, the most gracious gentleman ever, and telling me it was wonderful.
What a guy. What a day. Lucky me.
This version of an omelet, is much much easier to master. It’s also makes a great “plate” for a salad and makes a delicious lunch or dinner.
XO, km
THE DISH:
The salad omelet | serves 1
THE STUFF:
3 large eggs
Few shakes tabasco (the way Mary taught me)
Kosher S+P
1 tablespoon butter
1/4 cup crumbled feta
1 cup mixed greens and/or micro greens
4 cherry tomatoes, halved
EVOO
1/2 lemon
THE HOW-TO:
Whisk in a bowl: eggs, tabasco, a big pinch of salt and a little pinch of pepper.
In a 7-inch nonstick skillet, melt the butter over medium-low heat (eggs ALWAYS over low heat, people!!). Once the butter is melted and a little bubbly, pour the eggs into the pan.
Using a rubber spatula, stir the eggs a few times and then let them sit. Using the rubber spatula, pull up the sides a couple times and tilt the pan to allow the uncooked egg to fall back into the pan. Once the egg is mostly cooked, about 4 minutes, sprinkle on the feta and then cover the pan. Let the cheese get melty and the egg almost completely cooked, another 2-3 minutes.
Carefully slide the omelet onto a plate.
Toss the greens and cherry tomatoes with a big drizzle of EVOO and a big squeeze of lemon juice and then pile it on top of the omelet. A bit more pepper, maybe another drizzle of EVOO and voila!