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Title: Mama Leah's Jewish Western Omelet
Categories: Jewish Salmon Egg Breakfast Fish
Yield: 4 Servings
| 4 | tb | Butter or margarine |
| 1 | lg | Onion, diced |
| 1 | md | Green bell pepper, cored, seeded, and diced |
| 8 | To 10 mushrooms, cleaned and sliced | |
| 1 | Tomato, diced | |
| 1/4 | lb | Lox or Nova Scotia smoked salmon, coarsely chopped |
| 10 | lg | Eggs, beaten |
In a large skillet, heat butter or margarine and saute onion until golden brown. Add bell pepper and mushrooms. Saute for a few minutes longer, until vegetables wilt and soften. Add the tomato, smoked salmon, and eggs. Cook, stirring, until eggs are scrambled and cooked to your taste. If you prefer, cook without stirring until eggs are set, turn with a spatula, and cook pancake style.
ADVICE FROM MAMA: This is a wonderful breakfast or brunch meal, and it goes great w/bagels and cream cheese or butter. If you plan on having a larger group of people over for brunch, you can double this recipe and prepare as follows:
Preheat oven to 350F. Separate eggs and mix omelet ingreds w/ yolks. Beat egg whites until stiff and fold into mixture. Pour into a greased baking pan (approximately 9x12-inches). Bake for 20 to 25 minutes until eggs have set and look fluffy and golden on top. Cut into rectangular pieces in pan and serve w/a spatula. Good at room temp, too. NOTE: Since my restaurant served only Jewish-American food (not kosher), I didn't have any pork or shellfish. But since I, personally, love a Western omelet, I devised this recipe and it proved to be a favorite.
Recipe: Mama Leah's Jewish Kitchen by Leah Loeb Fischer w/Maria Poluskin Robbins. C 1990 Published by MacMillan Publishing Company. D. Pileggi
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