Sweet Potato Omelette


How and why I love Autumn (part 3):

train platforms in the accumulating dark

toy cars abandoned on chess boards

water fountains filling with leaves

withering pumpkins

tagged rusting fire hydrants

misshapen squash

patches of summer color

the uncanny

(Belly barked at this thing the whole time I was photographing)

Sweet Potato Omelette with Caramelized Shallots, Butterkase, and Rosemary

2 eggs
Splash of cream
Butter
1 shallot, sliced thin
1/2 medium sweet potato, small dice
1 ounce butterkase cheese, cut into small chunks
2 teaspoons of fresh rosemary, minced, divided (or 1/2 tsp dried rosemary)
salt and pepper to taste

Preheat pan to medium-low.  Beat eggs with cream, set aside.  If using dried rosemary, add to eggs. Add a pat of butter to the pan and when it foams, add shallot and a small pinch of salt.  Cook shallots, stirring occasionally, until lightly caramelized.  Add sweet potatoes and another (healthy) pinch of salt.

Cook until the shallots are fully caramelized and the potato is tender. Reduce heat to low.  Add more butter and stir around the bottom of the pan. Add eggs.  Swirl around pan.  After a minute, draw the edges inward and allow the egg to run out to the edges.  Add butterkase and sprinkle in half of fresh rosemary, if using. Cook until cheese is melted and eggs are set. I like my eggs a bit runny, so I cook my omelets until they are still a bit runny on top.  These omelets are too stuffed to do the triple fold, so I just use the spatula to fold it in the pan and then move it straight to the plate.  Sprinkle on the rest of the rosemary.

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One thought on “Sweet Potato Omelette

  1. i have realized i can no longer read this in the morning but need to anxiously wait until i have had a complete and filling meal – this for starter…thanks!

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