Makes 6 breakfast or light-supper servings
1 tablespoon dark brown sugar
½ cup evaporated milk or heavy cream
⅓ cup vegetable oil
¾ cup diced tasso
1 (5 to 7-ounce) white potato, baked until just fork tender (keep firm)
12 ounces (1 package) New Zealand buttercup squash, cut in ½-inch dice
½ cup julienne onions
½ cup julienne green bell peppers
1 packet (7 grams) Chef Paul Prudhomme's Vegetable Magic®
½ cup julienne yellow squash
½ cup julienne zucchini
how to prepare
Combine the buttercup squash and the brown sugar in a bowl and mix until combined.
Whisk the eggs and brown sugar in a bowl until frothy, then whisk in the milk or cream.
Preheat the broiler or oven to 450°.
In a 10-inch ovenproof skillet with 2-inch sides, heat the oil over high heat until hot, 1 to 2 minutes. Add the tasso and white potatoes and cook, stirring occasionally, for 1 minute. Add the buttercup squash, the onions, bell peppers, and Vegetable Magic®, and cook, stirring occasionally and scraping the pan bottom well, for 3 minutes. Stir in the yellow squash and zucchini and continue cooking, stirring occasionally and scraping the pan bottom well, until the buttercup squash is fork-tender, about 4 minutes.
Whisk the egg/milk mixture briefly again and add it to the skillet. Cook for 30 seconds while pushing the mixture toward the center of the skillet with a spatula. Distribute all ingredients evenly in the skillet, remove from the heat, and place under the broiler, 4 to 5 inches from the heat source, or in the preheated oven. Cook until the eggs are almost set and beginning to brown around the edges and on top, about 6 minutes (about 2 to 3 minutes in the broiler). The time will vary depending upon whether the broiler or oven is used and how close the omelet is to the heat source. Remove the skillet using potholders (be careful, the skillet is very hot) and let sit for a minute or two, so that the eggs will finish cooking by residual heat, and serve immediately.
Copyright © 2004 by Paul Prudhomme