Tahoe recipe: From the ‘fridge Mother’s Day ranch dressing omelet
Special to the Bonanza
Oh no, not again. You’ve forgotten Mother’s Day. What’s worse is you have tried to blame it on your children — you know, the ones your wife spent three days (each) in labor delivering?
That old “Well, she’s not my mother…” excuse is getting, well, old.
Remember last year, when mom spent half of Mother’s Day waiting in bed (in full make-up) for the breakfast that never came? Or how about your own mother, aged 86, who received a last-minute email card even though you know she thinks computers will give her cancer?
Yes, your wife is not your mother (though she does pretend at times, and not in a good way), but leaving it up to the kids to handle? Really? Is your teenager going to break stride and disengage her thumbs from her phone long enough long enough to write her mom a card? We think not.
No. It is on you, buster. It was your job to remind the kids of this glorious day, and now you are scrambling. I’m going to help you out just this one time — the last time.
The solution to your Mother’s Day blunder and answer to your prayers is right in the door of your refrigerator. I know you have it. Any self-respecting household with children has it. It is a staple on pizza, carrot sticks, and even liquorish whips if you let them.
It is ranch dressing. It is going to be the “surprise!” ingredient in your “surprise!” omelet, which you will put on a tray, with her favorite coffee cup — the one with the shot of the kids — with flowers from your (or your neighbors’) backyard. You will thank me later.
Laurel’s Ranch Salad Dressing Omelet
I was skeptical when I saw my friend Laurel whipping up one of these omelets. It just seemed so, I don’t know, college dormitory or something. Like it should be topped with Cheese Whiz.
But I stand corrected. The dressing she glazes the pan with gives the omelet a great flavor and a crispy texture on the outside. The teaspoon mixed into the eggs before cooking was very subtle, but made a tasty difference.
I have also successfully tried this recipe with Caesar dressing and substituted Swiss cheese for the cheddar and spinach and mushroom for the filling. Here is the original:
1 tsp. plus 1 tbls. ranch salad dressing (Not the light. It won’t work.)
2 tbls. chopped red onion
3 large mushrooms, thickly sliced (about 1/8-inch)
3 slices deli ham, chopped
1/4 cup shredded cheddar cheese
Crack eggs into bowl and stir in one teaspoon of ranch dressing. Do not over beat, just mix together. Set aside.
Coat medium frying pan with non-stick spray and sauté onions, mushroom and ham until onions are soft. Set aside.
Heat small frying over medium-high heat. As it is getting warm, using a paper towel, rub cooking surface of pan with one tablespoon ranch dressing. Once pan is hot and dressing kind of sizzling, pour in your beaten eggs and let cook for about two minutes, or until the eggs in middle looks like they are beginning to set.
Using a spatula, gently bring the uncooked, runny eggs to the edge of the pan, where they will harden up. Do this a few times, pulling the runny eggs to the edge to cook, until your omelet looks cooked through in all areas.
Now put your onion, mushroom and ham filling on the left-hand side of the omelet and fold over the right side to cover. Turn down heat.
Now for the cheese. Place your cheese on top of omelet, turn heat back up, and pour about 1/8 – 1/4 cup of water in hot frying pan, to the side of your finished omelet. Cover to steam-melt the cheese. Remove lid, remove from heat, serve and enjoy.
Simone Grandmain is an internationally published travel and food writer who currently calls Truckee-Tahoe home. She welcomes your recipes, kitchen “must-haves” and food news @ firstname.lastname@example.org.