Marseille Omelette

Recently Facebook asked if I wanted to share a memory from two years ago. Surprise – it was a wonderful recipe. The memory was before my blogging days, something I had shared with family on my personal Facebook Page. Oh my stars – imagine my delight to be reminded of a wonderful recipe for Marseille Omelettes that I had not re-posted to my blog!!

Have you ever had breakfast at Mimi’s Cafe? For Kiddo and I, it’s one of our favorites. Hubby is not too keen on “fancy” breakfasts, so when we go to Mimi’s it’s usually just Kiddo and I. I adore their Marseille Omelette – all egg whites and open-faced. Naturally, I had to play around with it one Sunday morning at home. Even Hubby was able to build an open-faced Omelette that he liked, so it was a healthy win all the way around.

Oh how I love Sunday mornings! Since each of us have our own “take” on what goes into an omelette, I made a little omelette bar. For ours I used small ramekins (warmed in the oven) to hold all the ingredients – caramelized onions, sautéed baby Portobello mushrooms, roasted grape tomatoes and wilted fresh spinach. I’ve never used the liquid egg whites that come in a carton before. These are super easy to use. The recipe below will make three perfect open-faced omelettes.

Marseille Omelette (Rosemarie Style)
1/2 of a whole white onion, sliced paper-thin
12 Baby Portobello mushrooms, washed, stems removed, sliced thin
16 Grape tomatoes, roasted in a pan
1 Cup Baby Spinach, leaves torn
1 1/2 Cups Liquid Egg Whites (1/2 cup per omelette)
Salt & Pepper to taste, if desired
Crumbled Goat Cheese, to taste

In a non-stick saute pan, caramelize onions until lightly golden brown and soft. Do not overcook, these are caramelized onions, not grilled onions. Place onions in a small, warm ramekins and keep warm in the oven until ready to use.

Wash and pat dry the mushrooms. Remove stems, then slice paper-thin. Saute the mushrooms in the same pan used for the onions. Spray lightly with a little cooking spray so the pan isn’t complete dry. Saute over medium-low heat just until the mushrooms release their juices. Transfer to a warm ramekins and hold in the oven until ready to use.

Increase heat under saute pan to medium-high. Splash in just a little olive oil. When pan is hot, add grape tomatoes and flash roast, just until skins begin to blister and pop. Remove from pan, slice in half and place in a warm ramekins in the oven until ready to use.

Wash and dry spinach leaves. Tear leaves into desired size pieces, placing in a measuring cup. You’ll want about 1/2 torn leaves – more if your family likes spinach. Lightly spray saute pan with a little oil, then saute spinach until just beginning to wilt. Transfer to warm ramekins.

Using a 6-inch saute/omelette pan, spray lightly with cooking spray (I used the Butter-flavored Pam). Heat over medium-low heat. Pour 1/2 cup egg whites into the pan, shake and swirl the whites to spread while preventing the bottom from browning. When the whites begin to set up, use a spatula to push the edges toward the center, tilting the pan to allow the uncooked whites to coat the bottom of the omelette. Repeat this process until the omelette is set and fully cooked. Slide the omelet onto a plate and top as desired. (You can also fold the omelette if you like before sliding it onto a plate. That gives you more room for other foods).

I served mine with Chicken Sausage links and hash brown potatoes. I cook my shredded potatoes in an electric skillet with a tight-fitting lid. That way, you don’t need a lot of grease. Just lightly coat the bottom of the skillet with olive oil, then cook the potatoes COVERED. They steam more than then fry, so you aren’t getting a lot of oil.

Here’s to beautiful Sunday mornings!

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