Rosemary and the Goat

Mother’s Day Omelette on the Blackstone

A day to remember

What does Mother’s Day mean to you?

To me it is being the mother of three wonderful children who have grown into wonderful parents. To me, it is remembering my mother and grandmother. Our grandmother lived next door to us all our lives and was always there when we needed her (twin sister and brother, so it’s always “we” when I think of memories.) To me, it also brings back memories of our firstborn on Christmas Day, my husband getting three parking tickets at the hospital, our first being dropped off when I went to the hospital to deliver son #2 and our third being born in a “birthing room” back in 1980. Who knew I could watch TV while giving birth. Oh well, I almost watched TV. I’m sure my husband watched to take his mind off what was going on in the room.

This omelette was our first attempt on the Blackstone grill. It turned out wonderful. After watching several YouTube videos on technique, I decided it was easier than in a skillet. And I guess the big difference was I was not doing the cooking. I did have everything prepped for him, so that made the whole process a little easier/faster.

I had some leftover cinnamon apples that we threw on as a side dish and the hash browns were in my freezer. We used a combination of pork belly/bacon that I had fried up ahead of time, some grated cheese, chives and thyme from our herb garden, some chopped tomatoes and colored bell peppers. Salsa and avocado made a nice garnish.

I kind of fussed about the first omelette coming out square, so I gave guided directions for the second and guess what? I liked the square one best. Overall, the look was better on the plate than the traditional shape.

So, if you have a Blackstone, give this a try next time you want to do an alfresco breakfast. And, my husband did a great job.

BLAST FROM THE PAST: Fruit in Prosecco would go great with this breakfast. We had a version of what I did on a trip to Spain where they used canned fruit cocktail with prosecco poured over it. My version uses fresh fruits.

Most of my ingredients ready to go. I bought those cute little paella pans in Seville, Spain at a tiny little hardware store we wandered by one day.

I had everything ready for him and the first step was to pour the three beaten eggs onto the griddle.

After they started to set up around the edges, he added the cheese, veggies and meat.

He then folded the top and bottom in towards the center then the sides came in next.

Square one.

Traditional shape.

Mother's Day Omelette on the Blackstone

Ingredients

For 2 omelettes:
6 beaten eggs
2 Tbsp. cream
2 Tbsp. fresh thyme stems removed
3-4 Tbsp. chopped chives
1/2 c. chopped peppers bell or colored peppers
1/2 c. chopped tomato
1/2 c. chopped cooked bacon
1 c. grated cheddar cheese
For garnishing and side:
Avocado
Salsa
Extra chives
Cooked cinnamon apples

Instructions

You can make this in a large skillet if you do not have an outdoor griddle.
Beat the eggs with salt and pepper to taste and add in the chopped thyme then the cream.
Have all your other ingredients prepped and ready to go.
Heat your Blackstone to 250-300°. Brush a little butter on the surface of the grill. When it is sizzling hot pour about 3/4 cup of the egg mixture onto the grill in a large rectangle shape. When it starts to cook around the edge and firms up a bit, add the cheese down the center and then top with some tomatoes, peppers, chives, and the bacon. Using a long spatula fold the top and bottom of the omelette up about 1/4 of the rectangle shape. Then, using the spatulas fold in the sides. Let this sit undisturbed for a couple of minutes then gently flip it over to brown the other side.
When ready to serve, top with additional cheese, chives and add some salsa and extra chives.
Hope you enjoy as much as we did.