When I was attending Johnson and Wales Culinary School in Charleston, SC, I worked part-time at a 4-star hotel in the historic downtown area. It wasn’t a glamorous culinary position. Basically, I ran an omelet station making eggs to order and obliging customers’ “build your own omelet” requests.
I was supposed to be a showman of sorts, expected to create the customer’s masterpiece in front of them and then end if off with a dramatic flip in the frying pan and a slide onto a waiting plate. But after decorating the floor and my shoes with a couple of omelets, I elected to talk my way around the showmanship and give them a great omelet instead of a “great show”.
The origin of today’s recipe comes with a short story from this time in my life. While standing behind my work station one morning, I had a lady approach me who had a very strong New England accent. I greeted her and asked her what she would like that morning. She stated very quickly, “I want an omelet, but I want something that tastes like Charleston.” So naturally, knowing that taste is 90% facilitated by your sense of smell, I thought to myself…So this lady wants something that tastes like sweaty cart horses, pluff mud and jasmine. Wow.
I politely replied, “Well, let me think and see what I can come up with… do you like shrimp?” She said, “Yes,” and it took off from there.
I have stated before that Charleston is rich with Creole and Gullah influences in the food, so I scanned my available ingredients in the cold box and came up with the following “Charleston Omelet”. Shrimp, tomatoes, sausage, mushrooms, and of course, cheese.
I created her omelet using the French technique I was taught. (This is a way of using your egg turner to lift the cooking egg and create layers. The end result is an omelet with egg that is very thick and fluffy. It makes for a great presentation on a plate.) She smiled and thanked me. I asked her to let me know what she thought. I’ll put it to you this way; every morning for the next three days, her and every other person in her tour group came to my station and asked for a “Charleston Omelet”. So take that, “Denver Omelet”; you’ve met your match. Enjoy.
“The Charleston” Omelet
Ingredients:
- 4-5 small to medium sized shrimp, cooked
- 2 turkey sausage links, sliced
- 2 button mushrooms, sliced
- 1 tablespoon tomatoes, diced
- 4 eggs
- 2 tablespoons shredded mild cheese
- 1 tablespoon olive oil
Cooking Directions:
- Heat 8-inch non-stick frying pan over medium-low heat.
- Add oil to hot pan and add shrimp, sausage, mushrooms, and tomatoes. Saute until heated.
- Add beaten egg. As egg cooks, the edges will turn white. Using your spatula or egg turner, lift the edge of the egg slightly, allowing uncooked egg to run into the open space underneath the raised spatula. Once space is full of uncooked egg, lower spatula back down in pan and remove.
- Repeat this process until egg is firm but not runny.
- Sprinkle surface with shredded cheese.
- Using spatula or egg turner, fold one side of egg over onto the opposite side and slide cooked omelet onto plate.
http://recipeseo.com/recipe/8BA8K
NEED ANY OF THE TOOLS USED?
Family ratings:
Rating scale
1 star – Feed it to the dog
2 stars – Surprise your neighbor
3 stars – Definite keeper
4 stars – Looking forward to leftovers
5 stars – Clean plate and nap time! Are there enough ingredients left to make it again soon?
The Chef – 4 Stars
The Lucky Wife – 3 Stars
The Well-Fed Son (4 years old) - 4 Stars
The Well-Fed Daughter (7 months old) – Mommy’s Baby Girl (4 Stars)
*Rate it yourself in the comments!
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