Sun-dried Tomato, Basil, Bacon, and Feta Omelet

As I mentioned, I attended the Blogalicious Weekend (a blogging conference) in Washington, DC this past weekend. I have many thoughts rattling around in my brain as the result of that conference. I may share in the days ahead; I may not.

At any rate, Blogalicious was awesome. The people were fabulous, and the hotel was palatial. Every event was brilliantly planned, and the food was sumptuous, better than any conference food I’ve ever eaten.

Oh, the food.

On Saturday night, Aunt Jemima sponsored a late night breakfast for dinner meal that featured Chef Aaron McCargo, Jr, better known as Big Daddy, winner of Food Network Star and host of Big Daddy’s House on The Food Network.

I don’t watch much food tv, so I didn’t have a clue who he was. I was not star struck. I did not bother to have a photo taken with him.

Then he started cooking. He’s funny and charming, a perfect combination for the man cooking in front of some 300 women.

Incidentally, I ended up speaking with him at a party later on, debating what kind of cheese he should have used in the omelet. He really is a character.

Did I mention that our entire meal was based on the foods Big Daddy prepared? We were eating the dishes he was showing us how to make.

I told you, the whole thing was perfectly planned.

Anyway.

The recipes he prepared were Bananas Foster Pancakes (stay tuned, I’ll share this one next week), Sun-dried Tomato Omelet, and something else that I do not recall because I was captured by the sun-dried tomatoes and a conversation with my friends, Safire and Kim, sitting next to me.

Here’s the recipe, doctored according to my love of feta cheese and general disdain for Gruyere, the Chef’s cheese of choice.

Sun-dried Tomato, Basil, Bacon, and Feta Omelet

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Course Breakfast, Main Course, Main Dish

Ingredients

  

• 6 large eggs
• 1 teaspoon salt
• 1 teaspoon ground pepper
• 1/2 teaspoon crushed red pepper flakes
• 1 cup Feta cheese crumbled
• 1/2 cup sun-dried tomatoes drained and chopped
• 8 slices bacon cooked until crispy and crumbled
• 1/4 small fresh basil leaves shredded or torn into pieces
• 2 tablespoons olive oil

Instructions

 

• Preheat oven to 400.
• In a medium bowl, vigorously beat the eggs, salt, pepper, and red pepper flakes with a whisk or fork. You want the eggs to become frothy; it could take as long as 5 minutes. This step is important because it puts lots of air in the eggs and makes the finished omelet fluffier.
• In a second bowl, combine the cheese, tomatoes, bacon, and basil.
• Heat the olive oil in an oven-safe 12-inch skillet over medium heat.
• Add the beaten eggs and cook gently, tilting the pan so that the uncooked egg slides under the more cooked parts. After 2 to 3 minutes, the eggs will begin to set.
• Sprinkle the cheese and toppings mixture evenly over the eggs and remove the pan from the heat.
• Transfer the pan to the oven and cook for 3 to 4 minutes, until the cheese melts.
• Slide the omelet onto a serving plate, folding it over on itself as you do.
• Let it sit for a couple of minutes, then cut in half and serve.

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