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Home > Steal This Recipe® > Asparagus, Dill and Monterey Jack Omelet with Honey Wheat Buttermilk Pancakes

Asparagus, Dill and Monterey Jack Omelet with Honey Wheat Buttermilk Pancakes

Stolen on: June 14, 2006

Embassy Suites Hotels

Breakfast in bed. Doesn't that sound delicious? How about whipping up a treat for your underappreciated dad this Father's Day and making him feel like a king? And what a treat! The recipes for Asparagus, Dill and Monterey Jack Cheese Omelet with a Side of Yukon Gold & Sweet Potato Breakfast Fries and Honey Wheat Buttermilk Pancakes with Yogurt Fruit Topping were "stolen" from a pro at serving breakfast in bed, Embassy

Embassy Suites Hotels

Suites Hotels Executive Chef Roy Choi. This is a hearty breakfast that's secretly nutritious and good for your health because of the whole-grain pancakes and baked fries, not fried. If your dad is watching his cholesterol, try making the omelet with several egg whites and one egg yolk.

Embassy Suites Hotels Executive Chef Roy Choi weighs in on the "perfect omelet":The "perfect omelet" is an epiphany. It is a skill that becomes an art form that becomes a meal. It is structured around the French technique and the ability to master the complexity of the beautiful egg. The egg is a lot more complex than people may think and therefore an omelet, although its existence and pleasures are simple, is a very intricate process to perfect. The omelet starts with the right pan. The pan must be a non stick or seasoned pan. The next is the heat. The heat should be delicate but strong enough to manipulate the coagulation of proteins in the egg. The egg itself is always important as it needs to be whipped to the right texture. Finally there is the skill of the cook. As with any metamorphosis, we are changing the existence of one thing to another. In this case we are changing the liquid egg to a fluffy, rolled pocket of perfection. Controlling the heat and the hand to transfer from pan to plate is a skill that takes mastering. The difference between a sloppy omelet and a "perfect omelet" can only be understood when one experiences the difference first hand. Enjoy the journey.

Embassy Suites Hotels

About the chef: A kitchen fixture in family-owned restaurants since the age of five, Roy Choi knew food was his passion from a very young age and credits Emeril Legasse – and watching dozens of episodes of "The Essence of Emeril" – as the impetus for becoming a chef.

Choi, Regional Executive Chef of Northern California and the Pacific Northwest for Embassy Suites Hotels was trained at the Culinary Institute of America in Hyde Park, New York. He has worked his magic at restaurants like Manhattan's Le Bernardin and Aureole and cooked burner to burner with chefs such as Bobby Flay, Susur Lee and Iron Chefs Michiba and Ishinabe in Japan. Currently based in Sacramento, Choi is involved in all aspects of menu creation and recipe development for his region and the Embassy Suites Hotels brand.

While Choi admits to a keen interest in new food trends, he says, "I love food, and I love working with lots of new combinations, but I have a special affinity for the omelet. It's a great meal, can be prepared countless ways and takes a lot of practice to perfect."

Embassy Suites Hotels
1-800-EMBASSY
www.embassysuites.com

	Asparagus, Dill and Monterey Jack Omelet with Honey Wheat Buttermilk Pancakes
	Embassy Suites Hotels
	Asparagus, Dill and Monterey Jack Cheese Omelet with a Side of Yukon Gold & Sweet Potato Breakfast Fries and Honey Wheat Buttermilk Pancakes with Yogurt Fruit Topping are served at Embassy Suites Hotels. A cooked-to-order breakfast is complimentary for all guests of Embassy Suites Hotels worldwide. The omelet is for a serving size of two. This is a collection of 3 recipes, one of which has 2 parts: Asparagus, Dill and Monterey Jack Cheese Omelet Yukon Gold & Sweet Potato Breakfast Fries Honey Wheat Buttermilk Pancake   Yogurt Fruit Topping Sauce Asparagus, Dill and Monterey Jack Cheese Omelet Ingredients 4 oz. onions, julienned 1/3 cup fresh shiitake mushrooms, thinly sliced Pinch salt and pepper 1/2 tsp fresh dill, finely chopped 6 eggs 1 Tbsp skim milk 1 tsp olive oil 4 spears of asparagus, grilled and each cut diagonally into 2 inch pieces 4 oz. Monterey Jack Cheese Nonstick cooking spray or butter, as needed Asparagus, Dill and Monterey Jack Cheese Omelet Steal This Recipe® step-by-step Instructions 1. Heat a nonstick sauté pan and add butter or spray lightly with nonstick cooking spray 2. Add onions and caramelize 3. Add the mushrooms and cook until tender 4. Season with salt, pepper and dill, and set aside to be used as the filling for the omelet 5. In a separate bowl, beat the eggs with the skim milk 6. Make the omelets one at a time 7. Heat 1/2 teaspoon of the oil in a 6-inch nonstick skillet 8. When the pan is hot, pour in 1/2 of the egg mixture 9. When the egg is almost set; spoon 1/2 of the filling, 2 asparagus spears, and 2 ounces Monterey Jack cheese onto one side of the omelet 10. Fold the omelet in half and flip onto a plate 11. Serve with Yukon Gold and Sweet Potato Breakfast Fries For more recipes, go to www.archive.supermarketguru.com

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