Recipe: Mel's '57 Ford Omelette (serves 1)

MEL'S '57 FORD OMELETTE

2 to 3 eggs
1 Pinch salt and freshly ground pepper
1 tablespoon vegetable oil
3 tablespoons finely chopped tomato
1 tablespoon finely chopped green onion
1/2 cup sauteed spinach
1 tablespoon butter
1 tablespoon sour cream
1 teaspoon minced fresh parsley
2/3 cup grilled sliced potatoes
1 orange zest twist and 1 parsley sprig (for garnish)

In a small bowl, whisk the eggs, salt, and pepper together until well blended. Set aside.

Heat a small saute pan or skillet over medium heat, add the oil, and cook the tomato, green onion, and spinach until the spinach is wilted. Set aside.

In a 7-inch omelette pan over medium heat, heat the butter and pour in the eggs. When the eggs begin to cook, lift the edges with a spoon to let the uncooked egg run underneath the cooked portion.

When the eggs are almost set, spread with the spinach mixture, fold the omelette in half remove from heat, and place the omelette on a warm plate.

Top with the sour cream and sprinkle with parsley. Arrange the grilled potatoes on the plate, garnish with an orange twist and parsley sprig, and serve immediately.

Makes 1 serving
From: Mel's in San Francisco and Los Angeles, California
Source: Rock & Roll Diner by Sharon O'Connor