Omelet with asparagus and serrano

“Dear Lianelle

We have a long weekend coming up soon and your father told me to write you and tell you to come visit…

“…I received a phone call from Aunt Betty.  You know how very elegant and stylish she is, never cooking without her string of pearls? But then, let’s not forget the wonderful and elegant meals she broils up with those pearls!  She told me about her humiliating experience the other day and I just had to share this part with you…

” ‘Her granddaughter of five was visiting for the weekend, a real cutie she is, and asked Grandma for a boiled egg for lunch. While waiting for the water to come to boil, Aunt Betty put the egg, taken from the fridge door, into the pocket of her skirt, to get the edge off the cold egg. Then the telephone rang and now you also know that Aunt Betty does enjoy a telephone! After a final third goodbye to her good friend, sorting out their dates for their antique shopping and luncheon afterwards, she needed to drop in at the bathroom…..all those many cups of Earl grey she believes in drinking every day…..and right there is where disaster struck your elegant aunt and her precious raw egg, hidden and forgotten in her pocket!’

Now I’ll leave the rest up to your imagination! Suffice to say, elegant or not, when it comes to a raw egg in the pocket and a toilet seat, we’re all pretty much in the same kind of scramble!….

Love Mom”

PS: I’m sending you this omelet recipe your father and I had for dinner last night and just to be a little naughty I sent it to Aunt Betty too!

Omelet with asparagus and serrano

  • Tomato salsa: dice a mixture of red, yellow and orange tomatoes, sprinkle wit lemon juice, salt, pepper and drizzle with olive oil.
  • 2 eggs
  • a tablespoon of milk
  • knob of butter
  • 2 spring onions, roughly sliced on the diagonal.
  • salt and pepper tot taste
  • about 4 asparagus spears
  • some shredded serrano ham, or other ham of your choice
  1. Cut the tomatoes into dice, mix lightly and add salt and pepper, lemon juice and olive oil to taste.
  2. Steam the asparagus until just tender.
  3. Saute the spring onions quickly until translucent, but still bright green.
  4. Lightly beat two eggs, add a tablespoon of milk.
  5. Heat a small skillet, add the butter and pour in the beaten eggs. Break the egg lightly up with a fork and when it start to settle, leave on low heat until puffed up.
  6. Take from the heat while the top of the egg is still runny and slide off on a plate.
  7. Place the sauteed spring onion and 4 to 5 asparagus spears onto the one half of the omelet. Fold the other half over.
  8. Top with the shredded serrano ham, flavour with salt and pepper and drizzle with olive oil.
  9. Serve immediately with the tomato salsa on the side.

                                One portion

This post is dedicated to my dear friend Colette, who was the inspiration for this “story and recipe”. She was taken to hospital into intensive care today…Colette, get well soon, we have so many laughs (like this story) awaiting us all the tomorrows ahead..

This is an entry for WTSIM…breakfast favourites, hosted this month by Johanna at Thepassionatecook.

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13 responses

  1. This is a beautiful omelette — its presentation has definitely given me some inspiration to make my omelettes look snazzier! In my kitchen, they tend to be one of the less presentable dishes, never looking elegant…

    27/04/2008 at 16:08

  2. Very nice omlette presentation. I like the shape of your dish too!

    28/04/2008 at 04:53

  3. This recipe shouts out: “Spring is here, spring is here!!!!!” I trust that your friend will be OK!.

    The little daisies are too beautiful….

    29/04/2008 at 04:08

  4. Ann

    Love the story and love the look of your omelet!

    29/04/2008 at 14:54

  5. what a wonderful dish! i know it is cheating, but can i include this in this month’s “waiter, there’s something in my…” where the theme is breakfast? it seems to good not to be featured in the roundup… pretty please? x

    29/04/2008 at 18:34

  6. Unfortunately, I can’t stand eggs – but it does look good on that lovely plate.
    Also wanted to say that I hope your friend is out of intensive care and on the mend.

    30/04/2008 at 11:11

  7. GORGEOUS photos, Ronell!

    01/05/2008 at 23:31

  8. Colette

    Dear Friend, thank you for this dedication, I feel honoured, and it brought a delightfull smile and giggle to my day.
    Nina and Nicisme , thnx for good wishes-i’m back home and on the road to recovery.

    02/05/2008 at 09:17

  9. Oh Ronell, I want that drawing! And that PLATE! Luckily I stocked up on asparagus yesterday so this meal is a real possibility over the long weekend… And I hope your friend Colette is on the mend – please send hugs.

    02/05/2008 at 13:30

  10. Wow, it looks gorgeous! Unfortunately asparagus is out of season here, so its a recipe to file away for Spring.
    l.

    04/05/2008 at 00:49

  11. hahaha ohno not an egg in the pocket! yumm, that omelet looks wonderful. so springtime – i need to make that next

    20/05/2008 at 21:26

  12. I found your site on technorati and read a few of your other posts. Keep up the good work. I just added your RSS feed to my Google News Reader. Looking forward to reading more from you down the road!

    12/08/2008 at 18:55

  13. Pingback: Cartoon illustrations « Africantapestry

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