Eggs in Our Face! Meet & Eat with Me on Saturday

In celebration of my radio cooking segments, Saturdays on the Green 960AM Morning Show, I am cooking up a “Meet and Eat Cooking and Listening Party” this Saturday at Standards of Excellence, 530 West Francisco Blvd. in San Rafael.

I’ll be cooking live in the demo kitchen on the magnificent Miele appliances. There will be brunch favorites using clean, green cutting edge technology by Miele. Learn all about convection ovens, induction burners and steam ovens and get tips and recipes from the radio segments. Are you coming?! I hope to see you there.

The recipe segment for this week is “Oven Baked Stuffed Omelets”, a technique I created many years ago after a challenging event featuring an omelet bar. This photo series outlines the technique and features one of my mentored students, Guillermo Mejia. I am very proud of him, and his success of being appointed Associate Team Leader at Novato Whole Foods.

The recipe and concept is really easy.  It is a jelly roll, style omelet cooked in a half sheet pan. Whip up 18 eggs, ½ cup of half and half (Straus Family Creamery), ¼ cup grated parmesan,  1 ¼ teaspoon of kosher salt, black pepper, then add ¼ cup chopped Italian parsley, ½ cup slivered green onions and 2 teaspoons of dried Italian seasoning. Brush a large sheet of parchment paper with oil and set it into a “sheet” or “jelly roll” pan with sides, making sure the edges of the paper come up the sides at least 2 inches to hold all the liquid eggs in place.  Helpful TIP:  Be close to the oven and pour the batter into the pan and carefully (it can easily spill).  Place it into a pre-heated 350° oven, set to “convection bake” or  “surround” in the Miele oven and cook until set, about 12-15 minutes.

Here it is coming out of the oven. Then, fill it with cooked vegetables and cheeses, you can fill half or up to ¾ for a thicker omelet, leaving the furthest edge unfilled. You can put any cooked items inside, your choice!

Carefully roll it by lifting the parchment paper and tucking the omelet in, until it’s about ¾ of the way rolled.

Turn it out onto a platter, rolling that last third under as it releases onto the platter

Garnish with additional asparagus, Italian parsley and green onions.

Voila, the plated dish…

Come and taste these in person on Saturday, as I reach back into my line cook days… “Order Up! & Listen Live”