- 3 large eggs
- 1/2 teaspoon Essence, recipe follows
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- Pinch cayenne
- 4 teaspoons unsalted butter
- 1/4 cup chopped ham
- 1/4 cup minced cheddar, plus 1 tablespoon
- 2 tablespoons chopped yellow onions
- 1 tablespoon chopped green bell peppers
- 1 tablespoon chopped red bell peppers
- 1 tablespoon chopped green chiles
- 1 tablespoon sour cream
- 2 teaspoons chopped green onions
- Home Fries, recipe follows
In a bowl, whisk the eggs with the Essence, salt, pepper, and cayenne until frothy.
In an 8-inch non-stick skillet, melt the butter over medium-high heat. Add the eggs and stir lightly until just set on the bottom. Sprinkle the ham, 1/4 cup cheese, onions, green and red bell peppers, green chiles, and sour cream across the omelet, and shake the pan to loosen the eggs around the edges. When the eggs are nearly completely set but still slightly soft, hold the pan in one hand, and with a flick of the wrist, flip, and fold one-third of the omelet toward the center. Turn out onto a plate, folding the omelet onto itself into thirds. Sprinkle the remaining tablespoon of cheese and green onions over the top and serve with Home Fries. Serve immediately.
Essence (Emeril's Creole Seasoning):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried leaf oregano
- 1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- 2 pounds baking potatoes, like russets, peeled and cut into 1/2-inch cubes, and parboiled
- 6 slices bacon
- 1 cup chopped yellow onions
- 1/2 cup chopped green bell peppers
- 2 teaspoons minced garlic
- 1 teaspoon Essence
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preheat the griddle.
Add the onions and bell peppers to the griddle and cook in the remaining fat, stirring, until soft, about 4 minutes. Add the garlic, and cook for 30 seconds. Add the drained potatoes, Essence, salt, and pepper, and cook, stirring, until the potatoes are golden and crisp, about 6 minutes. Crumble the bacon into the potato mixture and mix well. Serve immediately. (Alternately, cook in a large skillet over medium-high heat).
Yield: 4 servings