Out of the Doghouse Omelet

This recipe was originally Part 2 of an apology, so to speak. You know what I’m talking about, guys. The big dinner you prepare because you fouled up royally on something, and you’re trying to get out of the doghouse by being extra good.

Yeah…that apology. Sometimes, even a great dinner, replete with fine wine and gourmet dessert isn’t enough to get you all the way out of the doghouse and back into Her Majesty’s good graces. So you have to do breakfast or brunch the next morning. (Let’s just hope it stops there, and you don’t have to take her shopping and buy her lunch, as well. Uh, ladies, please ignore this part.)

Omelets are an excellent brunch, not nearly as hard to do as Eggs Benedict. Neither do you need as many specialized ingredients. If you’ve got eggs you’re in business. Just add whatever looks best in your fridge. This particular morning, I had leftover crab meat from the steamed crab legs, which I’d doused with the remaining lemon butter the night before. I had 4 oz. of mushrooms, an avocado and some grated cheese. And the Get Out of the Doghouse Omelet was born.

Ingredients:

2 eggs per serving
Half and Half
Salt and pepper to taste
Crab meat (see below)
Mushrooms
Avocado
Shredded mozzarella
Hollandaise sauce (optional)

Instructions:

Eggs should be at room temperature by the time you beat them, so get them out first and let them warm while you prepare the rest of the meal. Do the same with the cheese.

Wash mushrooms to get rid of the dirt and such. Pat them with paper towels to dry. Slice the mushrooms and set aside.

Cut avocado into halves (top to bottom). Remove the seed by sticking the edge of a knife into it, then twisting it out of the avocado. Peel the avocado carefully, then cut into very thin slices.

Heat a large skillet over medium heat. Add butter to pan and let melt. Sauté crab meat long enough to reheat. Remove and set aside.

Add more butter to pan and sauté mushrooms until they release their juices. Feel free to spice them up anyway you like – I prefer a little garlic and white pepper. Remove and set aside. If necessary, wipe the pan so it’s ready for the eggs.

Crack eggs into a medium bowl. Add a few tablespoons of half and half per serving. Beat eggs until fluffy. I mean, really BEAT them. Don’t be a wimp… beat them like they kissed your sister! By the way, I suggest two eggs as a better portion than three – especially for brunch.

Reheat pan, then add another pat of butter.

Pour egg mixture into pan. As soon as underside sets, slip a thin, flexible spatula underneath the eggs and sweep in either direction to allow uncooked eggs to go underneath. Continue this until most of the liquid has escaped from the top of the omelet.

Sprinkle one half of the omelet with shredded cheese. Get this on first so it has plenty of time to melt.

Immediately layer the crab, mushroom and avocado, again only on one side.

Continue to cook omelet. When bottom is slightly brown, slip omelet, filled side first, onto plate. Flip unfilled half over the top.

Serve with Hollandaise sauce if desired. For me, it’s ALWAYS desired!

Notes:

As I mentioned earlier, I used leftover crab meat from the night before. I cracked the leftover legs, then poured the melted butter and lemon juice over it all before refrigerating it for the night. The next morning, I didn’t have to do anything but reheat it. I didn’t even add butter to the pan, because I already had so much butter on the crab meat.

Your presentation can include hollandaise over the top, or a little reserved cheese and a slice or two of mushroom and avocado if you have any left over. Garnish with a sprig of parsley if nothing else. Make it look as good as it will taste. Add a mimosa, some nice warm rolls or muffins, and some fresh fruit.

For best results, serve your sweetheart in bed. While she’s eating, rub her feet and tell her what a jerk you were (for the umpteenth time). And if you’re lucky, she’ll let you out of the doghouse in time to watch the game. And don’t forget:

Play with your food!

Lane

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