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.
Base
- 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
Omelette
- 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
Preparation
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.
The Reef 