How and why I love Autumn (part 3):
train platforms in the accumulating dark
water fountains filling with leaves
tagged rusting fire hydrants
patches of summer color
(Belly barked at this thing the whole time I was photographing)
Sweet Potato Omelette with Caramelized Shallots, Butterkase, and Rosemary
Splash of cream
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.