A while back we used up the rest of the spinach queso from game night. Refrigerated previously boiled local potatoes–ready to be called into action, braved friendly fire to yield quick homefries. I smash ’em with the heel of my hand for rough chunks, season them with plenty of salt and pepper and give ’em a hot fat bath for crispy crusts.
Wipe out the pan and get to work on the protein:
FLUFFATA serves several brunchers
- 7 local eggs, room temperature
- generous ¼ cup organic heavy cream, chilled. Organic Valley is great. Click for a coupon.
- generous ¼ teaspoon seasoned salt, such as organic Herbamare
- 2 ½ Tablespoons organic butter. I love Organic Valley.
- plenty of fresh cracked black pepper
Preheat the oven to 400º. Whoop up your eggs til foamy and at least tripled in volume. A stand mixer is best for this. Meanwhile, whip your cream to soft peaks. I use a cold balloon whisk. Cold bowl, cold cream and cold whisk equals minimal whoopin’ time so don’t worry about throwing your arm out. And meanwhile meanwhile, heat up the butter and black pepper in a 12″ nonstick or well-seasoned skillet (with an ovenproof handle) on medium-low heat, swirling the pan to spread the butter around. You want the butter to bubble and brown a bit for a toasty, tasty crust on your omelet.
When your eggs have achieved their loftiest volume, quickly fold in the cream using the whisk. Pour the mixture into your hot pan and cook for three minutes, until the edges of the omelet have begun to set. Place the pan in the hot oven and bake for six or seven minutes, until set in the middle.
Slide the omelet onto a cooling rack and slice and serve right away. Actually cold leftovers are still delicious. We enjoyed our most recent fluffata on a bed of those homefried local potatoes, topped with the spinach queso (Cora Lamar’s triple-washed savoy greens from Poteet) and salsa.
The incredible local egg. Can’t be beat! (sorry!)