Saturday brunch: Soufflé omelette

This is what I made for brunch today.  I often use variations like this one on the Spanish omelette technique, because the result is always beautiful and tasty.  You can vary the base to suit your fancy and what’s in your pantry.


  • Extra virgin olive oil
  • 2 spicy smoked sausages, diced in small bites
  • 1 small onion, chopped fine
  • 1/2 green bellpepper, diced
  • 6 to 8 oz. (170-225 g) cherry tomatoes, chopped coarsely
  • 1/2 tsp (2 mL) dried herbs of your choice (thyme, oregano, basil, sage, etc.)
  • ¼ cup (60 mL) chopped parsley
  • ¼ tsp (1 mL) cumin


  • 4 eggs, yolks and whites separated, at room temperature
  • ¼ tsp (1 mL) salt
  • ¼ cup (60 mL) cold water
  • 1 Tbsp (15 mL) flour


Heat the oven to 350°F (180°C).

In a large, thick-bottomed oven-safe pan with high sides, heat a splash of oil, just enough to get the sausage started; they will release their own fat and the vegetables will cook in it.  Cook the sausage for 3-5 minutes, then add onion and bell pepper.  Cook on medium heat while stirring, about 5 minutes. Add the tomatoes, parsley, herbs and cumin. Simmer for 15 minutes.

Meanwhile, beat the egg whites into a light meringue. In a separate bowl, beat the egg yolks with the salt until frothy, then add the water and flour. Fold the egg whites into this mix.

Pour the egg mix on top of the sausage and vegetable mix. Bake in the oven for about 20 minutes, until set. Avoid opening the oven door or stomping around the stove while baking; this would cause the eggs to collapse.

Cut in wedges and serve topped with grated cheese and garnished with chopped tomatoes and sprigs of parsley.

Turkey Pot Pie

This generous turkey pot pie recipe, part of my big turkey recipe blitz leading up to the holidays, comes from Margot Oliver’s La Bonne cuisine.  It makes two big pies, so it’s perfect for a holiday party.  The sage crust is optional, but adds a nice complementary flavour (if you’re in a hurry, you can always use store-bought frozen crusts.)

The best way to make the broth is from the carcass of the original turkey.  However, in a pinch you could use chicken broth.  All in all, the dish requires a good amount of work and planning, but the pies can be prepared a day in advanced and baked at the last minute.