Janet McCormick: Joe’s Sunday Omelet cooked with love
When the men in my house decide to cook, I know to expect my favorite dish towel — the one that says I care about the details in life, the one that is evidence I did actually become my mother because you will never find a stained dish cloth or towel within a mile of her home — blackened or on the floor, or most likely both.
I know to expect bits of food (half a bag of shredded cheese) strewn about in places I wouldn’t even think about cleaning daily.
I expect the salt and pepper shakers to slip right out of my hand because they are slathered in whatever oil was used to make the delicious meal, overcoming their will to be bothered with a semblance of tidiness.
And lastly, I expect every dish and utensil to be strategically piled and spilling out of the sink impeding water flow and the ability to locate the soggy ball of cloth that was once used to clean or at least be pretty enough to clean with.
What I don’t expect is the straight up Bobby Flay skills being slung like a ninja right under my own roof, slaying any thoughts that cleaning up that mess wouldn’t be worth the cyclone that just tore up my kitchen.
That’s right, they tear it up but in a way that is out of this world. Sure, I walked into a kitchen hidden beneath a layer of grease, discarded food and stinky dish cloths, but the food was hot and surprisingly unique and a creation of his own grandmother’s rendition of an omelet. In the photo you see a double egg perfectly cooked. What you don’t see is the beautiful marriage of hash browns, ham, garlic, sautéed mushrooms and onions resting beneath a succulent layer of cheeses he found hidden in the cold cuts drawer in my fridge.
The happy little dots resting atop the eggs are fresh cracked pepper because he knows it’s my fave and nothing is stickier sweet than when placing the dish before me, he revealed the secret ingredient abundant in all his food — love.
Yeah, I know. Don’t hate me because I’m loved.
JOE’S SUNDAY OMELET
2 cups frozen hash browns
3 T. olive oil
1 cup mushrooms
2 cloves garlic, chopped
1Ъ2 red onion, chopped
1Ъ2 cup mozzarella cheese
1Ъ2 cup cheddar cheese
4 slices diced ham
1 T. butter
2 tsp. oil for eggs
Preheat your oven to 450. In a large sautЋ pan, melt the butter with the oil. SautЋ the onions, mushrooms, ham and garlic for 1 minute. Add in the hash browns and cover. Cook for 10 minutes over high heat. In a small egg pan add 1 tsp. oil. Cook two eggs over easy. Do this again with the next two eggs.
In a ramekin dish, spoon in the potato-mushroom mixture. Top with cheese and place in the broiler oven to brown the cheese. Top this with your perfectly cooked eggs and serve.
Janet McCormick is the author of “10-Minute Meals” and owner of Let’s Eat in Huntington. She lives in Lawrence County, Ohio. She can be reached at 304-654-2003 or www.10-minutemeals.com.