Friday, September 2, 2016

Southern Comfort; Omelette with Country Ham, Tomatoes and Peaches


 On our way to the beach, we passed many roadside stands that offered fresh produce, namely locally grown peaches, watermelons and tomatoes, some even had grapes!  This particular one had three of the aforementioned, so I was elated to have a fresh batch in tow when we arrived in Cherry Grove, South Carolina.  The peaches were large, fragrant and gorgeous.  I asked the kind and knowledgeable lady running the stand for a mix  of peak ripe ones, with some that would be better suited for the days to come.  I saved the largest and firmest fruit to take home to my lovelies, Mom Genesis, and Bronwyn.  The others I had a little fun with, including a Peach and Banana 'Shake' made from No Sugar Added Almond milk, 2 whole  fresh peaches, a banana, and lots of crushed ice.  I also added a tiny amount sweetener to balance it out.  My bestie Rufus and my friend Doris enjoyed it tremendously, as did I.
The next idea came around brunch time, when appetites were soaring and we were gearing up for a day of exploration and sunification, (yep, made that word up!).
We had missed the breakfast wave of the morning , where my friend Michael was at the helm of the breakfast barge, making omelettes to order, which looked amazing.  The team did a fantastic job of finely dicing the ham, onions and green peppers, nothing like a good ole Western to start the day!
I love a flavor profile that includes elements of sweet, savory, bitter and salty.  That being said, I had picked up these small packages of sliced country ham, a staple when I go out of town, if I randomly pass it in a supermarket. I took the traditional route for RD, with a Western and went all the way with mine.   The following recipe is what I enjoyed and can't wait to make again.
Recipe:
3 large eggs
splash of milk or water
1 dash Sriracha or other hot sauce
1 pat butter, more if desired
1 drizzle olive oil
1/4 c. fresh tomato, seeds and skin removed, diced
1/3 c. freshly diced peaches
1/4 c. shredded cheddar cheese, more if desired
1 oz. cooked country ham, chopped or cut into thin strips
SPST
olive oil for drizzling
In a nonstick pan, melt butter and drizzle of olive oil, over medium high heat.
Beat eggs lightly and add milk and sriracha.  SPST
Once bubbles in pan are small and before the butter solids brown, add eggs.
Shake pan vigorously back and forth to set up the omelette.
Using a rubber spatula, push outside of cooked egg to center, lifting the pan and distributing contents around the circumference of the pan until whole bottom is set,
Scrape runny topside of egg to edges and sprinkle in cheese, ham and tomatoes.
After about 30 seconds, fold omelette over in pan and slide onto serving plate.
In a small bowl, toss peaches with a scant drizzle of olive oil and fresh cracked pepper.
Arrange over omelette, and garnish with sriracha if desired.
Serve Immediately.
Makes one omelette.


These Muscadine grapes were outstanding!!

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