Eggs need never be boring. Omelets, especially when folded around enticing fillings, offer plenty of potential for intrigue.
This article first appeared in the 1 November 2007 issue of Restaurants & Institutions (R&I).
R&I is the USA's leading source of food and business-trend information and exclusive research on operators and restaurant patrons. Editorial coverage spans the entire foodservice industry, including chains, independent restaurants, hotels and institutions. To find out more about R&I,visit its website here >>
By Allison Perlik, Senior Editor
Grandmere's Potato Omelet (pictured above)
South American Frittata
SushiSamba, multiple locations. Two types of sausageÁ¢ÂÂ"garlicky Portuguese linguiÁÂ§a and Mexican chorizoÁ¢ÂÂ"spice up this dish on the Japanese-Peruvian-Brazilian hotspotÁ¢ÂÂs family-style brunch menu. The meats team with eggs, hearts of palm, asparagus and shaved queso blanco in a cast-iron skillet; the dish is baked at 350F and then finished under the broiler.
Bacon LoverÁ¢ÂÂs Supreme Omelet
DunkinÁ¢ÂÂ Donuts, multiple locations. This third entry in the Canton, Mass.-based chainÁ¢ÂÂs Supreme Omelet line invites thick-cut pepper bacon into the mix. Three crisp slices crown an egg patty studded with mushrooms, red and green bell peppers, potatoes, and Monterey Jack and Swiss cheeses, topped with Colby-Jack cheese on a freshly baked croissant.
Tortilla de Cangrejo
Cuba Libre Restaurant & Rum Bar, Philadelphia and Atlantic City. Sweet jumbo lump crabmeat marries with manchego cheese, shallots and asparagus to elevate the morning classic far above ordinary in Concept Chef Guillermo PernotÁ¢ÂÂs recipe. Rich hollandaise spiked with guajillo chile and Worcestershire sauce finishes the folded package with pizzazz.