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Sawhorse Cafe: Farm Fresh Omelet

Jackie Lewandoski visits Williamsport for a delicious recipe for a farm fresh omelet from the Sawhorse Cafe. Omelet w/Cheese Curd, Bacon, Heirloom Tomato, Arugu...
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Jackie Lewandoski visits Williamsport for a delicious recipe for a farm fresh omelet from the Sawhorse Cafe.

Omelet w/Cheese Curd, Bacon, Heirloom Tomato, Arugula, and Basil  
 served with Fried Red Bliss potatoes and toast
2 Large eggs
1 Tbs Half and Half
2 oz fresh cheese curds
2 slices smoky bacon, cooked but not too crispy
3 Small (cherry) Heirloom tomatoes, diced
small handful fresh arugula, roughly chopped
3-4 leaves fresh basil, roughly chopped
salt and pepper
butter
2 med/small(b size)  red bliss potatoes
1 small sprig of rosemary
fresh baked bread for toast
For fried potatoes
Boil potatoes whole, with the skin on until they are fork tender.  Approx 30 min
Remove from water and cool completely. (it is nice to do these the day before)
Cut cooled potatoes into bite size pieces and fry in butter over medium heat, stirring occasionally.
Season with salt, pepper and finely chopped fresh rosemary
Omelet
Thoroughly whisk eggs and half and half together.
As you preheat your egg pan, use another pan on low heat to warm your filling.  Start with the bacon and progressively add the tomatoes, arugula and basil. Because the bacon is already cooked you only need to warm the ingredients not actually cook them.  Don’t forget to season your filling.
Using a rubber spatula, add your eggs to a hot, well buttered, non-stick pan. Begin stirring immediately.
Stir the eggs constantly until they begin to form a solid disc and pull away from the bottom of the pan. Be sure to get any egg off of the side of the pan as the omelet cooks.
Using a little butter to help the omelet slide and flip your omelet.
Immediately turn off your burner.  (if using an electric stove, remove the pan from the hot burner)
With your omelet still in the pan add your cheese curds and warm ingredients to the middle of your omelet.
Use your spatula to fold the omelet and slide it onto your plate.
Serve with buttered toast and rosemary potatoes.

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