Recipes by Rip Torn: Omelet Mexicali; Omelet with Shrimp Filling

Rip Torn's Omelet Mexicali

2 tsps. butter
1/2 cup minced onion
1/2 cup chopped green pepper
1 or 2 finely chopped hot green peppers (or chopped canned mild green chilis to taste)
2 medium ripe tomatoes, peeled and chopped
1 tsp. canned red taco sauce
1/2 tsp. monosodium glutamate
Salt and freshly ground pepper to taste
1/2 cup grated American cheese
1 small ripe avocado, peeled and diced
Chili powder

1. Melt butter, add onion and green pepper. Cook over low heat until vegetables are tender.

2. Add hot pepper. tomatoes, taco sauce, monosodium glutamate, salt and pepper. Simmer 20 mins. over low heat until sauce is the consistency of a thick puree.

3. When top of omelet is still runny, top with grated cheese and avocado. Spoon sauce over all. Sprinkle with chili powder to taste. Serve omelet open face style. cutting into pie-shaped wedges to serve 3 or 4.

Rip Torn's Omelet with Shrimp Filling

6 eggs
1/2 tsp. salt
1/16 tsp. white pepper
3 tbsps. sweet butter

1. Separate yolks and whites. Beat yolks until thick, whites until stiff. Fold whites into yolks, add seasonings.

2. Heat 2 tbsps. butter in heavy skillet. When butter is sizzling but not brown, add eggs. As the eggs begin to set, reduce heat.

3. As omelet cooks, push back from the edges of the skillet, let the liquid foam run to edges, keep adding butter. Cook until golden brown on bottom but slightly runny on top. Remove from heat, loosen the edge of half the omelet from skillet with a spatula. Add filling, fold one half over the other. Turn upside down on a heated dish. Lightly brush top with absorbent paper to remove excess butter. Serve at once. Serves 3-4.

Shrimp Filling

3 tbsps. sweet butter
2 tsps. flour
1/2 tsp. salt
1/16 tsp. white pepper
1 1/4 cups light cream
1/3 cup dry Vermouth
1 1/2 tsps. minced fresh dill
1 tbsp. lemon juice
1 lb. frozen deveined shrimp

1. Melt butter over low heat, stir in flour. Stirring, cook 2 mins. over low flame. Add seasonings and gradually add cream and vermouth. Cook over low heat, stirring until sauce begins to thicken. Add dill, lemon juice and shrimp. Continue cooking over low heat until sauce thickens and shrimp are barely cooked.

2. After filling omelet, garnish outside with a sprig of fresh dill.