A souffle omelet takes a delicate hand but offers rich flavors and sophisticated textures. (Photo by Tressa Dale/Peninsula Clarion)

A souffle omelet takes a delicate hand but offers rich flavors and sophisticated textures. (Photo by Tressa Dale/Peninsula Clarion)

On the strawberry patch: A Mother’s Day omelet from the heart

Mother’s Day has been one of the hardest days of every year since my mother left this world 13 years ago.

By Tressa Dale

Mother’s Day has been one of the hardest days of every year since my mother left this world 13 years ago.

Without the guidance and comfort of a mother, I raged through my 20s with bitterness in my heart. Then I met my husband and his wonderful family. As they welcomed me into their home and hearts, I felt my anger slowly fading.

On our wedding day my new mother-in-law pulled me aside, looked me in the eyes, and said, “I’ll be your mama now.”

Since that day she has loved me with genuine joy and has blessed me with her knowledge and patience as I learn how to be a mother myself. I know I will never be able to repay her for everything she has done for me, but hopefully bringing her son and grandson home to her, to live forever just down the road, will be a good start.

She enjoys delicate flavors and sophisticated textures, so I decided on a souffle omelet for her Mother’s Day brunch. Unfortunately, she had work to do out of town that morning, so I made the eggs for myself. This recipe is very simple but requires a delicate hand, and a nonstick pan with a lid is an absolute must.

Ingredients:

3 eggs, separated

Shredded Parmesan cheese (measure with your heart)

Salt and pepper to taste

Directions:

1. Separate your eggs and put the whites into a medium or large mixing bowl. Salt the yolks and whisk gently.

2. With a clean whisk, beat the egg whites until they form soft peaks. You can use a hand mixer for this if you don’t want a little arm workout.

3. Grease your nonstick pan with either a thin layer of butter or, as I did, with a little nonstick cooking spray and set over low heat. Gently fold the egg yolks into the egg white foam, being careful to not over mix and deflate the foam.

4. Pour the mixture into the preheated pan and gently spread the eggs into an even layer over the whole pan. Cover and let cook over very low heat until the eggs are cooked enough to hold together when you slide a spatula under the sides.

5. Sprinkle the cheese in an even layer over the eggs and gently fold in half. This takes a little finesse and I find that using two spatulas to fold the eggs helps. Cover again and cook for 4-5 minutes and serve immediately.

You can decorate the omelet if you desire by arranging colorful vegetables and herbs on the greased, cool pan before you begin cooking. I used sliced mini sweet peppers, chives and cilantro leaves to make a floral design on the eggs.

Don’t feel bad if the design doesn’t turn out exactly how you pictured it. As with all things in life, and especially motherhood, nothing is perfect, and sometimes things don’t turn out the way you plan, but it will still be delicious and appreciated.

Happy Mother’s Day to all the moms out there and especially you, Brenda. I love you and I am so lucky to have you in my life.

Tressa Dale is a U.S. Navy veteran and culinary and pastry school graduate from Anchorage. She currently lives in Nikiski with her husband, 1-year-old son and two black cats.

More in Life

File
Minister’s Message: Seeing God’s light on the longest day

In the beginning, God said, “Let there be light.”

Homer artist Jenna Gerrety straightens paintings currently being shown at Sustainable Wares. (Photo by McKibben Jackinsky)
Regeneration of art and man: Gerrety finds inspiration in nature

Put nature and man together and what do you get? For starters,… Continue reading

Cheddar biscuits go hand in hand with summer seafood catch. Photographed on Saturday, June 12, 2021, in Nikiski, Alaska. (Photo by Tressa Dale)
On the strawberry patch: Cheddar biscuits for your fresh catch

For a lot of the country, cheddar biscuits go hand in hand with seafood because of the popularity of a certain chain seafood restaurant.

Virginia Walters (Courtesy photo)
Life in the Pedestrian Lane: Lost cause?

My particular peeve right now is the politicians and media personalities who are negatively brandishing the fact that you may need another corona shot in a year.

Cheechako News file photo from KPC’s Kenai Peninsula Historical Photo Repository
Joe Faa, who in 1965 sold 10 acres of his Soldotna homestead as a construction site for a new hospital, poses here in about 1961 with his prize horse Danny. Faa’s horse corral and hay fields are the reason for the name Corral Street in Soldotna.
A hospital is born, slowly (Part 5)

It had been almost five full years since the start of a project to establish a hospital for the central Kenai Peninsula.

File
Minister’s Message: Love, not efficiency, defines success

Becoming so wrapped up in looking good and even in being good causes us to sacrifice relationships.

Photos by Michael Armstrong / Homer News
Mary Beth Leigh, director of the Microbial Worlds project, stands next to the exhibit on June 4 at the Pratt Museum & Park in Homer. The exhibit shows through the summer of 2021. Left, “Emergence,” by Nancy Hausle-Johnson.
‘Microbial World’ blends science, art

Exhibit postponed by the pandemic opens at Pratt Museum & Park in Homer.

Tressa Dale / Peninsula Clarion
Feta and Parmesan cheese, cherry tomatoes, carrot, yellow bell pepper, asparagus, purple potatoes, beets and white button mushrooms form into a rainbow with a cheesy heart on focaccia bread.
On the strawberry patch: Colorful food for a colorful world

Rainbow vegetables adorn this colorful focaccia canvas.

This is an early promotional photo of Merrill Mael, an enthusiastic Anchorage radio personality with a Hollywood background. Mael was hired by the Central Kenai Peninsula Hospital Association as its hospital project manager in the fall of 1963. (Photo from www.theradiohistorian.org)
A hospital is born, slowly (Part 4)

Dr. Paul Isaak, Soldotna physician and a founder of the hospital project, believed that centrality of location was crucial.

Most Read