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Santa Barbara Omelet

Source of Recipe

From "The Good Home Cookbook" by Richard Perry


Recipe Introduction

"In this omelet, the egg whites are beaten, then folded into the yolks to create a puffy, light texture. The omelet is then finished in the oven, creating a dish that is a cross between an omelet and a soufflé."

List of Ingredients

â—¦ 3 tablespoons butter or oil
â—¦ ¼ cup finely chopped sweet onion, such as Maui, Walla Walla, or Vidalia
â—¦ 3 tablespoons finely chopped green bell pepper
â—¦ 1 large tomato, seeded and finely chopped
â—¦ ¼ cup finely chopped celery
â—¦ ½ cup thinly sliced mushrooms
â—¦ 6 large eggs, separated
â—¦ ¼ teaspoon salt
â—¦ ¼ teaspoon cayenne pepper
â—¦ â…› teaspoon black pepper
â—¦ 5 tablespoons hot water
â—¦ ½ cup shredded sharp Cheddar cheese


Recipe

Melt 1½ tablespoons of butter in a large ovenproof skillet over medium heat. Add the onion and bell pepper and sauté until tender, about 3 minutes. Add the tomato, celery, and mushrooms. Turn the heat to low and cook, stirring occasionally, until the celery is tender, about 5 minutes. Remove the mixture from the pan and keep warm.

Preheat the oven to 350° F.
With an electric mixer or whisk, beat the egg yolks in a medium bowl until thick and lemon colored; add the salt, cayenne pepper, black pepper, and hot water.

In a separate bowl, beat the egg whites until almost stiff. With a rubber spatula, fold one-third of the whites into the egg yolks until well blended, then fold in the remaining egg whites until lightly blended.

Melt the remaining 1½ tablespoons butter in the same skillet over low heat. Pour in the egg mixture. As the egg mixture sets, lift the edges with a spatula and tilt the skillet so the uncooked egg flows underneath. Cook until very lightly browned on the bottom but still very moist on top, about 3 minutes.

Place the skillet in the oven and bake for about 10 minutes or until the center of the omelet lightly springs back when touched in the center. Sprinkle the cheese on top, and cut the omelet into wedges. Spoon the tomato mixture over the wedges and serve.


Serves 4 to 5