The Salty Turnip Omelette of Your Dreams

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It’s a new year, folks, and as the weekend approaches, it’s time to ask yourself some serious questions, specifically about how you start your day: are you tired of eating the same thing over and over again? Is it possible that your boredom reflects a boredom with your life itself? Is it time for a new job? A new spouse? A new child? Well, before you make any hasty decisions, might I suggest that you start with breakfast. Here’s one that I created based on a dish that I love at Ruen Pair (my favorite Thai place in L.A.) and, as nervous as I was to make something that I didn’t fully know how to make, the results were so astonishingly delicious, I nearly toppled my kitchen table over with my enthusiasm. We’re talking, of course, about a salty turnip omelette–a strange concept, yes, but follow my directions, and you’ll be so blissed out, you won’t even realize how much you hate your life.

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Olive Oil Omelet with Celery Caesar

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File this under recipes to make Martha Stewart scoff. But on Saturday morning–this was last week–I looked deep into my fridge and deep into my soul and came up with the breakfast you see here. I’m actually pretty proud of it, mostly because it used up lots of ingredients I had lying around: garlic, parsley, anchovies, Parmesan, celery, eggs and olive oil. I wanted the omelet to reflect the flavors in the celery; I also liked the idea of the textural differences between those two things. So here’s how this all went down.

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Omelet Issues

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I’m at the point now where I really think I could make a good omelet, only I’m held back by a cruel and powerful force: a sticky non-stick skillet. David Lebovitz warned me, ages ago, not to flambĂ© in my new non-stick, that it might ruin the coating, and did I listen? I did not. So my punishment is that my omelets, which are beautifully formed, almost always stick when it’s time to roll them up. Take a look.

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Omelet Smackdown

The Roving Gastronome has strong words about my Food2 omelet episode: “If you follow the AG’s advice…you’ll wind up with a crappy omelette.” [Note: from what I understand, the omelet I make is an American-style omelet, the one she makes is a French omelet. I like both.]