Mama Leah's Jewish Western Omelet
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Mama Leah's Jewish Western Omelet
  Jewish    Eggs    Breakfast    Fish  
Last updated 6/12/2012 12:57:10 AM. Recipe ID 19603. Report a problem with this recipe.
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      Title: Mama leah's jewish western omelet
 Categories: Jewish, Salmon/smok, Eggs, Breakfast, Fish
      Yield: 4 Servings
 
      4 tb Butter or margarine
      1 lg Onion, diced
      1 md Green bell pepper, cored,
           -seeded, and diced
      8    To 10 mushrooms, cleaned
           -and sliced
      1    Tomato, diced
    1/4 lb Lox or Nova Scotia smoked
           -salmon, coarsely chopped
     10 lg Eggs, beaten
 
  In a large skillet, heat butter or margarine and saute onion until
  golden brown.  Add bell pepper and mushrooms. Saute for a few minutes
  longer, until vegetables wilt and soften. Add the tomato, smoked
  salmon, and eggs. Cook, stirring, until eggs are scrambled and cooked
  to your taste. If you prefer, cook without stirring until eggs are
  set, turn with a spatula, and cook pancake style.
  
  ADVICE FROM MAMA:  This is a wonderful breakfast or brunch meal, and
  it goes great w/bagels and cream cheese or butter. If you plan on
  having a larger group of people over for brunch, you can double this
  recipe and prepare as follows:
  
  Preheat oven to 350F. Separate eggs and mix omelet ingreds w/ yolks.
  Beat egg whites until stiff and fold into mixture. Pour into a
  greased baking pan (approximately 9x12-inches). Bake for 20 to 25
  minutes until eggs have set and look fluffy and golden on top. Cut
  into rectangular pieces in pan and serve w/a spatula. Good at room
  temp, too. NOTE: Since my restaurant served only Jewish-American food
  (not kosher), I didn't have any pork or shellfish.  But since I,
  personally, love a Western omelet, I devised this recipe and it
  proved to be a favorite.
  
  Recipe: Mama Leah's Jewish Kitchen by Leah Loeb Fischer w/Maria
  Poluskin Robbins. C 1990 Published by MacMillan Publishing Company.
  D. Pileggi
 




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Recipe ID 19603 (Apr 03, 2005)

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