Tasso Ham and Pepper Jack Omelette

Ingredients

Equipment Needed

• •10-inch nonstick skillet or well-seasoned cast iron
• •Rubber spatula
• •Small mixing bowl
• •Fork for beating eggs

Instructions

1. 1

   Build your filling first

   Melt one tablespoon of butter in a small skillet over medium heat. Add the diced tasso and let it sizzle until the edges start to crisp and the fat renders out, about two minutes. That rendered fat is pure flavor. Add the onion, bell pepper, and celery (our holy trinity, cut small for an omelette) and cook until softened but still with some bite, another two to three minutes. The kitchen should smell like Louisiana by now. Set aside in a small bowl.

   Tasso is already heavily seasoned and salty. Taste your filling before adding any salt to the eggs. Trust your palate.
2. 2

   Beat the eggs properly

   Crack eggs into a bowl and add the milk, salt, black pepper, and cayenne. Beat with a fork until the whites and yolks are completely combined and the mixture looks uniform, about thirty vigorous strokes. You want air in there, but not froth. Lift the fork and the eggs should fall in a smooth ribbon.

   Room temperature eggs make fluffier omelettes. Pull them from the fridge while you prep your filling.
3. 3

   Get your pan hot and ready

   Wipe out your skillet and set it over medium heat. Add the remaining tablespoon of butter. Watch it carefully. The butter will foam, then the foam will subside. That's when the water has cooked off and you're ready. Swirl to coat the entire pan bottom and about an inch up the sides. Work quickly from here.

4. 4

   Pour and work the eggs

   Pour the beaten eggs into the center of the pan. Let them sit undisturbed for about ten seconds until the edges just begin to set. Then use a rubber spatula to gently push the cooked edges toward the center while tilting the pan to let raw egg flow underneath. Keep doing this, working around the pan, until the eggs are mostly set but the top still looks glossy and slightly wet. This takes about ninety seconds. Do not walk away.

5. 5

   Fill and fold

   Scatter the cheese across one half of the omelette, then spoon the warm tasso and trinity filling over the cheese. The residual heat will melt everything together. Let it sit for fifteen seconds without moving. Now comes the fold: use your spatula to lift the unfilled half and fold it over the filling like closing a book. Press gently with the spatula to seal.

6. 6

   Plate with confidence

   Tilt the pan toward your plate and let the omelette roll out, seam side down. It should be golden on the outside with no brown spots. Scatter fresh chives over the top. The cheese should be melting out slightly at the edges, a sign of generosity. Serve immediately with hot sauce on the side for those who want extra heat.

   A pat of butter rubbed over the top gives a restaurant-quality shine. At Lagniappe, we never skip this step.

Chef Tips

• •Real tasso ham comes from Louisiana and has serious heat built in. If you can't find it, dice up some andouille sausage and add a pinch more cayenne. Not the same, but it'll get you close.
• •Shred your own pepper jack from a block. Pre-shredded cheese has anti-caking agents that prevent proper melting. You want that cheese to flow, not clump.
• •A nonstick pan makes omelettes forgiving for beginners. Once you've got the technique down, try it in a well-seasoned cast iron for better browning and that satisfying sizzle.
• •The filling should be warm when it goes on the eggs. Cold filling fights against the cooking process and can leave you with a rubbery omelette. I keep mine in a bowl near the stove.

Advance Preparation

• •The tasso and trinity filling can be made the night before and refrigerated. Warm it gently in the microwave or a small pan before using.
• •Shred your cheese and slice your chives ahead of time. When you're ready to cook, everything should be within arm's reach.

Frequently Asked Questions

Nutrition Information

1 serving (about 340g)