My youngest brother requested I make him a killer omelet. Apparently he had never eaten an omelet before that impressed him. He was thinking that maybe he didn’t like omelets. I accepted the challenge and made a killer omelet that was sure to impress. If he didn’t like this, then he didn’t like omelets. This isn’t a quick breakfast. Let’s not pretend. This is an all-out, top of the line, breakfast in bed, special occasion kind of omelet. And it is amazing. The flavor combination is earthy and flavorful. It is one heck of a breakfast. And did my brother like it? Let’s just say I had a hard time getting an answer out of him because his mouth was full. Apparently he loves omelets after all!
Time to Make It: 30 minutes
Yield: 2 large omelets
1 (approx 1 lb) New York strip steak
2 TB olive oil, divided
salt & pepper
1 cup diced fennel bulb
1 shallot, finely diced
6 white mushrooms, sliced
5 fresh sage leaves, minced
2 TB half and half, divided
2 TB butter, divided
1/2 cup shredded smoked gouda cheese
1. Rub both sides of strip steak with 1 TB olive oil. Season both sides generously with salt and pepper. Preheat a grill or a heavy skillet to high heat. Sear steak for 2 minutes on each side. If using a grill, remove from direct heat and close the lid and let cook until desired doneness is achieved. If using a skillet, put it in a 400 degree oven (be sure to use an oven safe skillet), until desired doneness is achieved. Actual cooking time is dependent on thickness of the steak. Use a meat thermometer to be sure. Allow the meat to rest or 10 minutes before slicing.
2. Meanwhile, heat a heavy skillet over medium high heat. Add in 1 TB olive oil and sautee fennel, shallot, mushrooms, and sage. Season with salt and pepper. Once mushrooms have released their juices, increase heat to high so the excess liquid evaporates. Remove from pan and set aside.
3. In a nonstick omelet pan, melt 1 TB butter over medium heat. In a small mixing bowl, whisk together 3 eggs and 1 TB half and half. Beat until the eggs start to fluff up. Pour into the melted butter. Reduce heat to medium low and cook covered until middle begins to set.
4. Spoon half of the fennel mixture onto the almost finished omelet and sprinkle half of the cheese. Replace cover and continue cooking until omelet is set. Use a spatula to gently fold the omelet in half and serve topped with sliced strip steak.
5. Repeat steps 3-4 for second omelet using remaining ingredients.