Tuesday, May 31, 2016

Wild Rice Omelet with Sausage, Spinach, Mushrooms and Peppers

Meet One of the Ladies: Yellow Lady's Slipper

First Spring Sighting
Cook's Notes: I had this wild rice, sausage, spinach omelet at a restaurant. It was a delicious hearty Midwestern breakfast paired with a fruit cup. No need for lunch that day! 
It was easy to recreate as I found a time saver in the way the dish is prepped. The wild rice and sausage can be prepared the day before and refrigerated until needed. Onions, mushrooms, peppers, garlic and grated cheese can be prepped the day of and set aside.  All this makes for easy quick assembly.
Note: Each omelet is 3 large eggs, 1/4 cup half and half and 1/2 TB. butter. 
The filling is enough for two-3 egg omelets.
Omelet Ingredients:
  • 6 large eggs, divided
  • 1/2 cup half and half, divided
  • 1 TB. butter, divided
Filling Ingredients:
  • 1 TB. olive oil
  • ¼ cup green or red peppers diced
  • ¼ cup sweet onion, diced
  • 1/4 cup mushrooms, diced
  • 1 garlic clove diced
  • 1/3 cup cooked wild rice, room temperature 
  • ¾ cup crumbled cooked sausage, room temperature
  • ½ cup torn spinach leaves, stems removed 
  • ½ cup Asiago, white cheddar or Gruyere cheese
Directions:
  • In a 8 inch omelet pan sauté peppers, onions, mushrooms, garlic about 4 minutes in 1 TB. oil. Add in cooked wild rice and sausage. Remove mixture from pan, set aside and wipe pan clean. 
  • In a small bowl, beat 3 eggs, 1/4 cup half and half, salt and pepper. In an omelet pan or skillet, heat 1/2  TB. butter over medium heat. 
  • Pour egg mixture into pan, adding torn spinach leaves. Cook until mixture thickens, lifting cooked portions around edges to allow uncooked portion to flow underneath. 
  • Divide sautéed mixture in half. Sprinkle filling over half of cooked omelet. With a spatula, fold omelet in half. Slide onto warmed plate. 
  • Repeat process for second omelet.
Whitman was born May 31,1819 in Brooklyn, New York. At the age of 12 he began to learn the printer's trade and along the way fell in love with the written word. He worked as a teacher, printer, and during the Civil War, a volunteer in a military hospital.
He published the first edition of Leaves of Grass, a volume of 12 untitled poems when he was 36. But his work went through various editions as he spent his entire life rewriting and ending with the deathbed edition. This volume contained more than 300 poems. It was published in 1892. Leaves of Grass is considered one of the world's most famous literary works.


Now Lift Me Close
by Walt Whitman
Now lift me close to your face till I whisper,
What you are holding is in reality no book, nor part of a book;
It is a man, flushe'd and full blooded-it is I-So long-
We must separate awhile-Here! take from my lips this kiss;
Whoever you are, I give it especially to you;
So long!-And I hope we shall meet again!

1 comment:

  1. I've never seen a Lady's Slipper, which makes me truly appreciate your photos.

    I love how easily you say that you can recreate a dish you had in a restaurant. Amazing.

    ReplyDelete