Miss Carolyn's Southern Stuffed Omelet
This recipe was created by our freind, Carolyn, who is a native of Asheville and a chef with several generations of Southern cooking expertise.
Some of our guests - especially those who are not from the South - hate grits - even though they have never tired them. It's something about the name...it sounds too gritty. We've molded them into roses, added exotic cheeses, but some people just won't touch them.
Carolyn reminded us that the way most of us learned to eat grits was by mixing them together with our eggs and bacon. So, her idea was to mix grits with cheese & bacon, then put this mixture into an omelet as a stuffing. In other words - hide the grits.
Well, we tried it and it was a great success with our breakfast guests. So, follow Miss Carolyn's directions:
- 2 cups heavy cream
- 2 cups water
- 1 cup slow cooking grits
- 1 1/2 cups very sharp cheddar cheese - grated
- 1 cup cooked bacon - crumbled
- 1/2 cup green onion - finely chopped
- Salt & pepper to taste
Stuffing - Cooking Directions:
- Bring cream & water to a boil in a heavy bottomed pan
- Slowly stir in the grits
- Reduce heat to low and cook - stirring frequently for at least 45 minutes (grits should be very thick)
- Add cheese, bacon, onion, salt & pepper and mix thoroughly
Omelet - Ingredients: 3 whole eggs and 1 teaspoon of butter per omelet
- Beat the eggs until they are very light - this is important
- Heat butter in a pan over medium heat
- Add the beaten eggs to the pan - pulling them to the center as they cook
- Cook until almost set
- Add 1/4 cup of the grit stuffing mixture
- Fold omelet over & serve