What if I told you that it’s possible to wrap an egg around your favorite filling and eat it like a burrito? It’s possible when you shape the eggs as thin as a crepe. Fun right? Today’s stuffed omelets are filled with a simple hash but alternative fillings are limited only by our imagination and what’s in the fridge.
The omelet “crepes” aren’t as delicate as you might think, although you don’t want to overstuff them. Today I made a hash with potatoes, watercress and some leftover sausage for the filling. On another day the pork and rice filling from a similar Javanese recipe might suit better. Then again, maybe you’re feeling like a veggie filling for your stuffed omelet. If you’re on a low carb diet, this is a great substitute for a traditional flour batter crepe.
I came across the watercress at the local vegetable market. It adds a nice touch of color to the hash. Spinach or arugula would be good choices, too.
When you’re planning to make the hash you’ll want one medium (fist sized) potato per person. A medium onion and about a cup of diced meat is a good amount for four people. Plan your leftovers; I used an Italian sausage from an earlier dinner. For the omelet crepes, figure one egg per person plus one extra. You should be able to get at least two omelet crepes per person.
I use a 9 or 10 inch pan to make these. It takes about a third cup of egg to make the omelet crepe. Pour it in and tip the pan. If you need to add a little more it will be fine. Keep the heat at medium to medium high and the egg will cookly slowly enough that you can react and get it turned over before it overcooks.
- 4 medium (fist sized) potatoes, peeled and cut into small dice
- 1 medium onion, diced
- 1 clove garlic, minced fine
- olive oil
- red pepper flakes
- salt, pepper, thyme or other herbs to taste
- 2 cups (large handfuls) watercress
- 1 cooked Italian sausage, diced small
- 5 large eggs
- 1 tablespoon water
- olive oil for the pan (I use a spray)
- Parboil the potatoes until cooked through. Drain.
- Heat a generous amount of olive oil and red pepper flakes.
- Add the onions and garlic and cook until they soften and change color.
- Season with salt, pepper and thyme.
- Add the potatoes and Italian sausage, stirring to mix well. Let the potatoes cook without disturbing they get a little crusty.
- At the end of cooking, stir in the watercress. Remove the filling from the heat while you make the omelets.
- Beat the eggs until well mixed. Add a tablespoon of water to help thin them out.
- Prepare a 9 - 10 inch skillet with olive oil or spray.
- Pour about ⅓ cup of beaten egg into the pan and tilt it to spread the egg. Cook for a minute or so. Run a spatula around the edges to help loosen it, then flip to cook the top.
- Wrap the omelet crepe around ½ cup or so of filling like a burrito.
- Garnish with more watercress and serve.
Heidi Swanson’s Skinny Omelette recipe was the inspiration for this post. This week’s I Heart Cooking Clubs challenge was to make something stuffed or filled. Be sure to drop by to see what the other bloggers have made.