In the last post I mentioned the Cupcakecamp and I promised I would go and snap some photos to share. Guess what, I did go!! BUT I misplaced my memory card!! I know I know...my bad...I figured I could make it up with this stuffed omelette recipe from my mom.
How did it happen, you ask? Well, I went to snap photos for a friend of mine's event in downtown Seattle and I downloaded all the photos to my laptop. The next morning I realized I forgot to put it back into my camera. Boo!! However, my celly partially saved my life. I got some photos to share with at least better-than-nothing quality.
The cupcakecamp was packed with people. It seemed like there were a lot of cupcake lovers in Seattle! We got into the venue and they placed cupcake samples from donors/vendors on the side of the entryway for a advertising showcase. That was when I realized my camera didn't snap! My favorite cupcakes were the vodka shot cupcake and another one from Bella Cupcake. We were waiting for about 10-15 mins as the line was moving slowly. We decided to leave to one of our favorite brunch spots - Volunteer Park Cafe'. Their brie panini is heavenly good! Did I just ditch a cupcake for brie cheese!? Oops...
Coming back to the stuffed omelette, I was thinking back to what my favorite mommy-homemade food was the other day. This dish came up. I have missed my mom's homemade food lately. It's not only the food that I missed but also the good company and atmosphere that I missed. My mom used fresh baby corn instead of whole corn. I couldn't seem to find that corn here so I used the whole corn instead. In fact, you can substitute with any vegetable you like. You can have it for breakfast, lunch, or dinner (over rice). So I call it a B.L.D Omelette!
The thin omelette looks like a French crape to me. The most challenging part for me was to create the perfect omelette shell. If you make it too thin, it will break when you put the stuffing on and fold it. If you make it too thick, you will taste the egg more than the stuffing..and the omelet shell might get too hard to fold.
Yield: 6 stuffed omelettes
1 lb ground turkey
8 slices bacon, chopped
1 cup frozen corn, snowpeas, and diced carrots
8 oz sliced white mushroom
2 fresh tomatoes, chopped
1/2 cup chopped heart celery (if you don't have it, you don't need it. It doesn't affect the taste)
1/2 medium yellow onion, chopped
1 green bell pepper, chopped
1 tablespoon chopped green onion, keep both white and green part
1 tablespoon chopped cilantro
4 tablespoons ketchup
2 tablespoon oyster sauce
1/2 tablespoon soy sauce
1 teaspoon brown sugar
1 teaspoon fish sauce
black ground pepper
eggs - 2 eggs per one omelette
- Heat up a deep skillet. Brown the bacon until almost crispy. No need to add oil.
- Add ground turkey all at once. Use wooden spoon to break it apart. Try not to have the turkey in a big chunk. Cook it through.
- Add onion and saute it till it's translucent. Then add mushrooms. Saute it about 3 mins.
- Add all the vegetable except green onion and cilantro
- Season with oyster sauce, soy sauce, sugar, ketchup, fish sauce, and peppers. Adjust the taste as you wish. Transfer to a bowl and set a side
- On a wide flat pan, heat up oil. Swirl oil to cover all the surface pan. Use low heat
- Wisk eggs and pour over the pan, swirl the egg quickly to make an even shell
- Put turkey stuffing in the middle. When the egg started to cook through (check by using a flat spatula to detach it from a pan), fold on the sides, then bottom and top. Use a spatula/wooden spoon to help fold it tight
- Now it's ready to flip and this can be tricky! Use a plate and cover the omelette as shown in the photo. Flip the whole pan up side down
- Drizzle with ketchup