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

Devo · 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

EVERYONE IN THE POOL

ALL COOKED

AND THE TEST PIECE

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.

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.

NorCal Kid · 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.

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

Looks tasty!

Kevin

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

NorCal Kid · 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!

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.

Baconologist · Post by **Baconologist** » Tue Sep 25, 2012 03:15

Looks real good!

Devo · 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

http://honest-food.net/fish-and-seafood ... on-omelet/

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.

Devo · Post by **Devo** » Tue Sep 25, 2012 16:42

LOL way to go partner. I'm sure he will be delighted.

Chuckwagon · Post by **Chuckwagon** » Thu Sep 27, 2012 21:31

Looks like a winner, Devo. Thanks for posting.

ssorllih · 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.

Baconologist · Post by **Baconologist** » Fri Sep 28, 2012 02:01

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