I think it counts as health food. It also falls under leftover buster.

I have been making quelquechoses this way for probably almost 10 years. It gets a lot of compliments, even when it doesn’t flip neatly.

A couple of things; the recipe after this in the book says you edit the ingredients and still be within the parameters; other meats, other vegetables.

I don’t add meat, because I don’t want to.

Quelquechose makes for a dense, rich breakfast or late supper.

 

To make a quelquechose, which is a mixture of many things together, take eggs and break them, and do away with one half of the whites, and after they are beaten put to them a good quantity of sweet cream, currants, cinnamon, cloves, mace, salt, and a little ginger, spinach, endive, and marigold flowers grossly chopped,, and beat them all very well together; then take pig’s pettitoes sliced, and grossly chopped, and mix them with the eggs, and with your hand stir them exceeding well together, then put sweet butter in your frying pan, and being melted, put in all the rest, and fry it brown without burning, ever and anon turning it til it be fried enough; then dish it up upon a flat plate, and cover it with sugar, and so serve it forth. Only herein is to be observed that your pettitoes must be very well boiled before you put them into the fricassee.

 

4 whole eggs

4 yolks

1/3 c heavy cream

1/4 c currants

1 lbs spinach (or kale, or cabbage, or chard) washed and torn, if needed

1-3 endives, depending on size, chopped

1/2 tsp cinnamon

8 cloves

4 or so blades of mace

a few chunks of ginger

bowls of separate ingredients

If you have pigs feet or other leftover meat cooked to the point of falling apart, reduce the spinach by half, or add another egg and yolk per 1/4 lbs.

 

Crush and combine the spices.

Pour a couple of tablespoons of the cream into the spices and blend them, then put the spices into the cream.
Add the currants to the cream as well, particularly if they are dry.

Fold the cream into the eggs.

Heat a 10-12″ pan, add a decent quantity of unsalted butter, about 2 TBS.

While the butter melts, fold the vegetables into the eggs

Pour the mixture into the pan. I have put a lid on top to help it set up more quickly, as flipping the omelet can be problematic.

omelet that broke while flipping

I used a nonstick pan, but it stuck. I ate it anyway, because it tastes very good.

I don’t add sugar for the dinner version, but I do for the party version.

 

 

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