I toyed with calling this the, “You can’t elope, sez my brudder” omelet, but deserted hilarity for the sake of clarity. Thus the cantaloupe melon garnered with drips of sesame butter appears as the title of this article. Melons are getting ripe and fill the bins of the fruit and vegetable purveyors, so when I was at Shuk Faisal HaGadol this past week, I purchased one. I prepared it to be added to my usual everyday morning breakfast of Kefir with mixed fruit, granola, and ground up flax seeds. Last night, the container of these pieces of melon beckoned to be the centerpiece of this week’s omelet. Sesame butter became the natural choice for partnership with the melon, and the result was delicious.
- 1 small hot pepper (optional)
- 1 tbsp olive oil
- 2-4 eggs (optional elimination of 2 or 3 yolks for lowered cholesterol level)
- 1 cup small chunks of melon (canteloupe or honeydew)
- 2 tsp sesame butter
- Bring heat under frying pan to medium to medium-high.
- If spicy omelet is desired add chopped hot pepper.
- When pan warms pour in well beaten eggs. When edge of egg is no longer runny, gently raise it with spatula and tilt pan to allow runny portion of egg to flow under (see video on youtube).
- Spread pieces of melon around on one half of the egg and dribble the sesame butter on top of the melon.
- Immediately flip the empty half of of the egg over and onto the half with the melon/sesame butter (same video shows flipping technique*).
- Wait one minute and turn off heat. Serve with a few dribbles of sesame butter and a few mint leaves for garnish.
- Eat and enjoy. B’Tayavon. Bon Apetit.
*Murphy’s Law of Omelet Preparation = The one time you are making an video of the techniques of “omelettry” will be the first and only time the omelet sticks to the pan when you try to flip it.