This is post #6 of my Dallas music and food posts. Omelets were a big part of my breakfast mornings as a kid. We always had plenty of eggs thanks to my great Uncle Bubba’s farm and I lived with a hood celebrity chef in my Uncle Slick. My Uncle Slick owing to his summer vacations spent in the finest Texas penitentiaries he was the master of the hot plate. As a civilian this meant that his skillet game was unmatched. Fried pork chops, Dagwood bologna sandwiches, popcorn, and those omelets were culinary works of art. The omelets were butter, eggs, mo butter, and onions, bacon with mo butter. Amazingly Uncle Slick lived well into his 70s despite a steady diet of fried food and saturated fat enriched staples.
The only restaurant I’ve come across that approaches Uncle Slick’s omelet mastery is Norma’s Cafe in my beloved Dallas. Norma’s is a favorite breakfast and lunch spot for me and my good friend Jay McCauley. It’s an old school diner not unlike Mel’s Diner from the old school TV show “Alice” that we frequent for breakfast during my visits back home. I’ve yet to have a bad meal there and the omelets are second to none.
Uncle Slick loved the blues. Not just any blues, but that T-Bone Walker, Lead Belly, Blind Lemon type blues. He came of age in the 1950’s in Greenville, TX a small East Texas town very much rooted in the Deep South in every way. As a teen he unsuccessfully ran moonshine for my aforementioned great Uncle Bubba who was crippled from the waist down. I believe part of the reason Uncle Slick walked everywhere was because he equated driving with getting arrested since it happened to him so frequently during his youth. Keep in mind I didn’t meet him until he was well into his 40s which is when he was released from his final stint in the penitentiary. T-Bone was his guy, undoubtedly due to the influence of my grand father and great Uncle Bubba. T-Bone like most blacks had his roots in East Texas given that’s where the slave plantations were. He was born in Linden, but his career began in Dallas straight outta Oak Cliff which is my Dallas neighborhood and also home to Norma’s. In his early days T-Bone actually went by the name Oak Cliff T-Bone as he worked as the protege to the father of Texas blues, Blind Lemon Jefferson of “Black Snake Moan” and “Matchbox Blues” fame.
Though I have my Uncle Slick’s genes, I can’t eat Norma’s or his style omelets everyday. I’m trying to enjoy a relatively good quality of life into my 80s at least. Plus my lifestyle today is more plant based with some meat and occasional dairy. Most breakfasts for me are either smoothies or oatmeal in some fashion whether hot or cold. When I make omelets I can bring the skillet technique like my uncle, but I keep the ingredients simple and relatively clean. For this omelet recipe it’s slightly caramelized red onions, spinach, and fresh cherry tomatoes topped with fresh avocadoes.
Great beats, better eats. Enjoy!
Open Faced Omelet with Spinach and Cherry Tomatoes
- 1 ⁄4 cup thinly sliced red onion
- 1 baby spinach or baby kale
- 4-5 cherry tomatoes halved
- 2 eggs
- 1 ⁄4 teaspoon pepper
- ¼ cup shredded cheddar cheese optional
- 1 avocado sliced
In a 9 inch skillet coated with non-stick cooking spray or olive oil, saute onions and spinach for 2-3 minutes.
Add tomatoes and cook for another 30 seconds
In a bowl whisk together eggs and pepper.
Pour eggs over vegetable mixture.
Tilt the pan to spread the egg mixture evenly. Let eggs firm up a little, and after about ten seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.
Remove from heat.
Serve with avocado
Optional - Sprinkle with shredded cheese; cover and let stand for 5 minutes or until cheese is melted.