Copyright: Travel Channel
Have you ever seen something so over the top, disgusting, and groan inducing you are just riveted to the spot by the sheer ostentatious display of vulgarity?
I’m not talking about the media’s coverage of the Kardashians either. THAT I can walk away from or turn the channel. I’m talking about the Travel Channel’s show, Man v. Food, hosted by Adam Richman. We have witnessed him eating Habanero fritters with Habanero salsa made from ten pounds of Habanero chilis in twenty five minutes (he won). We also saw the episode where he attempted to drink 15 (yes, FIFTEEN) large, thick, rich milkshakes in one sitting (he lost that challenge, and it wasn’t pretty!)
A spin off of Man v. Food is Man v. Food Nation. The basic premise is that now Adam Richman is finding local people to attempt food challenges in their neighborhoods. A recent episode, shot in Oahu, featured a tiny mom who looks to be my height (under five feet) except she must weigh 90 pounds and have 10-12% body fat. Her challenge was to eat a ginormous Moose Omelet within an hour at Moose McGillycuddy’s Pub and Cafe.
The behemoth omelet is made of one dozen eggs (!), four different kinds of meats, four different kinds of cheeses, plus a boatload of sauteed vegetables over a layer of home fries. It weighs 5 pounds. In a country with skyrocketing obesity rates and all the diseases that accompanying it, and in a world where people are still facing starvation and malnutrition, it is pretty sick to see one person attempt to eat something that could easily feed at least ten people.
She ate about three quarters of it and had to call it a day, so her name wasn’t placed on their “Wall of Fame”.
I can’t say if it’s the sheer abundance of food (mostly fattening) or the anthropormorphizing of said food (it must be conquered by man) that I find so wrong. Regardless, I can’t help watching it when it’s on. I guess a redeeming factor amid all the grossness is that the restaurants featured are family owned and they actually seem to have delicious and interesting food, so if we are ever in the region in the future, we might search some of them out.
And days later, I was still thinking about the Moose Omelet–which really should have been called a “Monster Omelet”. I decided to create a mini version for a brunch for four people. I used four eggs instead of twelve, and scaled everything else back in turn. The result was a really delicious omelet full of wonderful flavors and textures. We all loved it and decided it was a “success”. There is some prep work involved but it’s worth it. And it is perfect to serve for a brunch because everything can be cooked ahead of time except the eggs. Then when it’s time to eat, you can cook the eggs and broil the omelet and it’s ready within five minutes!
All the ingredients minus oil, butter, and seasonings
The next time we’re in Oahu visiting my family, we might just have to go to Moose McGillycuddy’s to try the original Moose Omelet (to share and bring home!), but until then, we’re happy to eat my “baby moose” sized version.
Baby Moose Omelet
1 medium potato, washed but unpeeled
3 slices of bacon cut in half
1 medium shallot, chopped (about 2 tablespoons or so)
Dash of dried thyme, kosher salt, and pepper
¾ cup cubed zucchini (about ½ of a medium sized zucchini or a very small zucchini)
2 Italian sweet sausages, casings removed, chopped up
1 teaspoon olive oil
½ medium onion, chopped
1 plum tomato, cored and seeded and chopped
4 eggs and two egg whites (or use 5 eggs instead)
1 teaspoon butter
2 tablespoons grated parmesan reggiano
¼ cup grated mozzarella
¼ cup lite shredded cheese mix
(note: Or you can just use about 3/4 cup of whatever cheese you have in your refrigerator instead of these cheeses)
- The night before making omelet, pierce whole potato with fork a few times and microwave for about 4 minutes. Let cool a bit and refrigerate overnight. The next morning, before making omelet, cut potato into bite-sized cubes, leaving skin on. Set aside.
- In an ovenproof skillet, lightly cook bacon until lightly browned. Remove to a paper towel lined plate to drain, cool, and crisp up.
- Drain off all but 1 tablespoon bacon fat from skillet. Add chopped shallot to skillet and sauté for about 1 minute over medium heat. Add cubed potatoes to pan. Season with thyme, salt and pepper to taste. Stir to incorporate, then leave it for about 5 minutes without stirring – this gives the potato a nice crust. While potato is cooking, microwave zucchini for about 2 minutes.
- Stir potatoes again and cook until done, remove to a bowl and set aside.
- Add 1 teaspoon oil to same skillet and add onions. Saute for about one minute, then add sausage. Continue to break up sausage as it browns with a wooden spoon. When half cooked, add zucchini and continue to brown sausage. Add chopped tomato to pan and continue to sauté until everything is cooked and vegetables are softened. Remove to a bowl. Crumble bacon on top and set aside.
- In a separate bowl, whisk eggs and egg whites (if using) together until fluffy.
- Preheat broiler and heat a clean non-stick skillet on stove. Melt butter, swirl to coat, and then add egg mixture. Push sides in as eggs cook, letting uncooked eggs fill in the spaces. Cook until bottom is set, but top looks slightly wet and underdone. Turn off heat.
Still wet on top
- Assemble Baby Moose Omelet. Reheat original ovenproof skillet used to cook potatoes and sausage mixture. Return potatoes to skillet. Spread out into one layer. Cover this layer with sausage and vegetable mixture. Let warm up a bit on stove, but don’t stir. Then slide cooked eggs on top of this layer with the uncooked side up. Cover with cheeses and broil in oven. Check after 2 minutes. Omelet is done when cheese is melted and starting to brown.
- Cut into slices and serve out of skillet like a pie.
Makes about 4 generous servings.