Recipe: Open-Faced Purry-Purry Omelet

Posted by on May 30, 2012

Our good friends at Edible Orlando (who named us one of Orlando’s “Best Small-Batch Local Producers“) first suggested this recipe us via our Twitter page, on which they said “Love the Purry Purry with goat cheese omelets,” and then (when we begged for more information), “eggs are only secret ingredient besides sauce. Cook soft and broil cheese on top fast.” Of course, since we’re based in Central Florida, we’re assuming the eggs are coming from the wonderful Lake Meadow Naturals, a superb local egg farm — but that’s our guess only. As for the rest — well, we simply followed that starting point and ended up producing this wonderful, spicy and rich breakfast course. It’s already become our go-to dish for brunch-worthy weekend mornings — plus it’s super easy to do.

Here’s what we did:

Ingredients:

2 large eggs (preferably those from Lake Meadow Naturals if you’re in Central Florida)
1 tablespoon water
1 teaspoon vegetable oil
1 oz. goat cheese
1-2 tablespoons Fat Cat Purry-Purry Sauce
salt and pepper to taste

Instructions:

Beat the eggs and water together in a bowl with a pinch of salt and a few cranks of freshly ground pepper.

Heat oil in 10-inch non-stick saute pan over medium heat.

When oil is hot, pour in egg mixture, lower heat and gently cook until bottom of mixture begins to firm up but top remains somewhat soft. Keep omelet open and flat, not folded or scrambled.

At that point, tear off pieces of goat cheese and dot cheese all around the top of the omelet.

PourĀ Fat Cat Purry-Purry Sauce over the middle of the omelet, then take the pan and place under a broiler (preheated to high) until the top browns in spots and eggs have set.

Alternately, you can cover the pan with a lid and let the top steam until eggs have set.

Take pan out of broiler, taking care not to burn yourself on the hot handle, and serve omelet open-faced on a plate. Add more Fat Cat Purry-Purry Sauce if desired.

Enjoy!