Just had to try this/trout-or-salmon-omelet

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Devo
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Just had to try this/trout-or-salmon-omelet

Post by Devo » Mon Sep 24, 2012 15:57

Got the boy up for school this morning and fed him breakfast. Sent him off to get smarter :)
Saw this the other day and said hey I can do that. So I got out my players and went to work on making some breakfast for myself.

THE PLAYERS
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EVERYONE IN THE POOL
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ALL COOKED
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AND THE TEST PIECE
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Very tasty ;)

Recipe
Serves 4.

6 eggs
2 cups flaked, cooked steelhead or salmon
1/4 teaspoon freshly grated nutmeg
1/2 cup heavy cream or milk
1 minced green onion
Salt and pepper to taste
About 1/2 cup grated Pecorino or Parmesan cheese
Butter to grease the ramekins
1 lemon

Grease the ramekins with the butter and set aside. Preheat oven to 375 degrees.
Add the eggs to a large bowl and beat them. Add the nutmeg, salt, pepper, onion and cream and mix well.
Put a healthy serving of flaked steelhead or salmon in each ramekin. Pour the egg-cream mixture over the fish, dividing equally.
Top with the grated cheese and bake for 30-40 minutes. Remove and let rest for 5 minutes. Serve with a wedge of lemon, to squeeze over the omelet at service.
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redzed
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Post by redzed » Mon Sep 24, 2012 19:29

Looks like a great recipe. I always liked this type of combination an eat salmon and eggs all the time. But what you have created is not an omelette, but rather a quiche. Years ago there was a book called Real Men Don't Eat Quiche so maybe the creators of this dish hesitated in calling it a quiche. :lol: :lol:
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NorCal Kid
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Post by NorCal Kid » Mon Sep 24, 2012 20:49

redzed wrote: But what you have created is not an omelette, but rather a quiche. Years ago there was a book called Real Men Don't Eat Quiche so maybe the creators of this dish hesitated in calling it a quiche. :lol: :lol:
As there is no pastry in this recipe, I'd opt for calling it "Baked Savory Egg & Salmon Custard"

Looks tasty!

Kevin
Jesus Christ is the same yesterday, today, and forever. — Hebrews 13:8
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redzed
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Post by redzed » Mon Sep 24, 2012 22:54

As there is no pastry in this recipe, I'd opt for calling it "Baked Savory Egg & Salmon Custard"

Kevin if you really want to be correct it's a Quiche sans croûte
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Post by NorCal Kid » Mon Sep 24, 2012 23:30

redzed wrote:
As there is no pastry in this recipe, I'd opt for calling it "Baked Savory Egg & Salmon Custard"

Kevin if you really want to be correct it's a Quiche sans croûte
...then I'd be French! :wink:
Jesus Christ is the same yesterday, today, and forever. — Hebrews 13:8
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redzed
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Post by redzed » Tue Sep 25, 2012 01:55

Ok then, but doesn't quiche sans croûte à la truite sound tastier than crustless baked custard pie with trout? If in a restaurant I think I would order the former, even though if I didn't know what the heck it was.
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Baconologist
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Post by Baconologist » Tue Sep 25, 2012 03:15

Looks real good!
Godspeed!

Bob
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Post by Devo » Tue Sep 25, 2012 10:41

Here you guys can argue with the author of said recipe and tell him what its called. I'm sure he would like that :wink:


http://honest-food.net/fish-and-seafood ... on-omelet/
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redzed
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Post by redzed » Tue Sep 25, 2012 14:49

I don't think there is much room for argument there, but I did post a comment on his blog.
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Post by Devo » Tue Sep 25, 2012 16:42

LOL way to go partner. I'm sure he will be delighted.
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Post by Chuckwagon » Thu Sep 27, 2012 21:31

Looks like a winner, Devo. Thanks for posting.
If it looks like a duck, walks like a duck, and quacks like a duck, it probably needs more time on the grill! :D
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Post by ssorllih » Thu Sep 27, 2012 21:42

In this neck of the woods we would call it a casserole. I think that properly called it is a baked savory pudding as compared to a baked sweet pudding like bread or rice pudding. In large pans they can please a crowd at a pot luck dinner. A quiche is usually fancier. Omelets are generally made in a flat pan filled and folded and from start to finish very quick.
Ross- tightwad home cook
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Post by Baconologist » Fri Sep 28, 2012 02:01

As long as you can call it "good", nothing else matters!!!
Godspeed!

Bob
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