By The cookbook second-printing arrived Thursday at the apartment. Fifty copies. The new edition has a color cover and a slightly heavier paper than the proof-edition. The small online store is now live (kayleeturnercatering.com, hosted by the Tulsa-area web-developer Mama had recommended). The first three orders came in within twelve hours of the site going live. Brayden is one hundred and seven weeks old.
The picante omelet pie is a cafe-brunch dish Mama and Cody have been testing for the fall menu — an omelet-pie format (eggs, milk, cheese, baked in a pie plate at three-fifty for twenty-five minutes) with a small layer of picante-sauce-and-Mexican-cheese-blend on top finished under the broiler for two minutes. The dish is the small Mexican-American fusion-leaning addition to the cafe’s breakfast menu.
The technique question on an omelet-pie is the egg-to-cheese ratio and the bake-time. Too many eggs and the pie is rubbery. Too much cheese and the pie is greasy. The right ratio is six eggs to a cup of shredded cheese plus a half-cup of milk. The bake is twenty-five minutes covered, plus the two-minute broiler finish.
Sunday I made it at the apartment as the home-version. Dustin had two slices. Brayden had a small piece of plain cooked egg.
The blog’s small Sunday-publish rhythm continues. The catering business has been the small foreground of the small year’s work. The cookbook in its small online-store. The small recurring-clients (Singh family, Yates family, the corporate-luncheon brokerage) anchor the small reliable-revenue stream. The small one-off-jobs round out the small income.
Carol Bryant has been on the small Friday-call rhythm. Carol calls at five PM Tulsa time (six PM Memphis time). The call lasts twenty minutes. The conversation moves through Brayden, the small Bryant-cookbook collaboration, the small Memphis-news. The small grandmother-relationship continues to deepen.
Picante Omelet Pie
Prep Time: 10 min | Cook Time: 30 min | Total Time: 40 min | Servings: 6
Ingredients
- 6 large eggs
- 1 cup picante sauce or chunky salsa
- 1/2 cup milk
- 1 cup shredded cheddar or Mexican blend cheese, divided
- 1/2 medium yellow onion, diced
- 1/2 green bell pepper, diced
- 1 tablespoon vegetable oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin
- Salt and black pepper to taste
- Sour cream and sliced green onions for serving (optional)
Instructions
- Preheat. Heat oven to 350°F. Lightly grease a 9-inch pie dish or oven-safe skillet and set aside.
- Sauté the vegetables. Warm the oil in a skillet over medium heat. Add the diced onion and bell pepper and cook 4–5 minutes, stirring occasionally, until softened and just beginning to brown at the edges. Remove from heat.
- Mix the filling. In a large bowl, whisk together the eggs, milk, picante sauce, garlic powder, cumin, salt, and pepper until fully combined. Stir in the sautéed vegetables and 3/4 cup of the shredded cheese.
- Fill and top. Pour the egg mixture into the prepared pie dish. Sprinkle the remaining 1/4 cup of cheese evenly over the top.
- Bake. Bake uncovered for 28–32 minutes, until the center is set and no longer jiggles when the dish is gently shaken. The top should be lightly golden.
- Rest and serve. Let the pie rest 5 minutes before slicing into 6 wedges. Serve with a dollop of sour cream and a scatter of green onions if you have them.
Nutrition (per serving)
Calories: 178 | Protein: 12g | Fat: 11g | Carbs: 7g | Fiber: 1g | Sodium: 390mg