This week’s omelet was inspired by the “Apple and Swiss White Egg Omelet with Walnuts” by Quirky Chrissy, a fellow blogger who writes about breakfast, her favorite meal. I just modified it and completely changed the name, imitating the famous Waldorf Salad created over 100 years ago at the iconic New York Hotel. It is said that it was invented not by a chef, but by the maître d’hôtel, (dining room manager) Oscar Tschirky. Could they still be serving this dish at Oscar’s Brasserie at the Waldorf? Let me know if you saw it on their menu. I actually made this omelet for myself with just the apples and walnuts, but it was altogether too dry, so for Nurit’s rendition, in addition to leaving out the hot pepper, I added a few dabs of mayo. She said, “Mmmmmm–Wow. It’s Delicious.” And I can agree because I had a taste of it. The other major modification from the salad is that we didn’t have any celery. I most definitely would have chopped up some and added it to the ingredients. I must try that in the future some time.
Here’s some pictures depicting the preparation sequence of this delicious omelet:
Bon Apetit — B’Tayavon