Wednesday, May 1, 2002
Bite with Belkys: Outstanding Omelet
The Chef: Gerd Richter
The Dining Room at The Palms South Beach
The Dish: Omelette Catalana (4 servings)
1 tsp. olive oil
1/2 cup squash
1/2 cup zucchini
1/2 cup asparagus tips
1/2 cup red, green, and yellow bell peppers
1/2 cup mushrooms
1/2 cup shredded manchego cheese
1/2 tsp. fresh chopped basil leaves
Salt and Pepper to taste
Slice vegetables into cubes. Heat oil in a medium sized non stick skillet. Add vegetables and sauté until medium-solid.
Sprinkle with basil and remove from pan.
Pour eggs into pan and return to heat. Cook eggs until semi-solid, then flip. Place manchego cheese on top of omelette.
Season with salt and pepper and cook until firm.
Serve with mixed greens and grilled focaccia bread.
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