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Alexander's Omelet


When Jeff Gorlechen cooks—he handles promotions for the small craft brewery Sixpoint Craft Ales that he co-owns in the artsy neighborhood of Red Hook, meaning he’s often out at beer-pairing dinners around
the borough—it’s usually for his young son, Alex. Hence this simple but stellar one-egg omelet
beefed up with great olive oil, beans, avocados, and a little bit of wheat germ (because, says
Gorlechen, “it gives him stuff he would otherwise never get”). Gorlechen apologizes to East
Coast cooks for the avocado, which isn’t found locally, but we think he makes up for it with his
eggs, which are laid by the chickens that live on the brewery’s rooftop farm and boast extra-
rich, electric orange yolks, thanks to their diet of spent grain. Jeff recommends you pair this with
Sixpoint’s Righteous Rye (if you’re not making it for a child).


1 extra-large organic egg
1 tbsp organic whole milk
1 tbsp organic wheat germ
Freshly ground black pepper
1 tsp high-quality extra-virgin olive oil
1 ripe avocado, 4 tbsp mashed, the balance cubed for garnishing
1¼ inch slice colby jack or milder cheddar cheese, preferably organic
4 tbsp cooked and drained black beans (canned or fresh)

  1. In a small bowl, beat together the egg, milk, and wheat germ, and season with salt and pepper to taste.
  2. Heat the oil in a small, nonstick skillet, making sure that it covers the entire surface of the pan. Pour in the egg mixture, and cook over medium heat for about 3 minutes, or until the egg is cooked on the bottom and no longer runny on top. Do not flip the omelet. Reduce the heat slightly to keep the bottom of the omelet from burning.
  3. Spread the mashed avocado across the center of the omelet and top the avocado with the cheese slice. Once the cheese begins to melt, reduce the heat to its lowest setting possible and fold the omelet in half. Leave the omelet in the pan for 30 seconds, and then slide it onto a plate. Keep it warm by covering it with another plate.
  4. Heat the black beans in the microwave on medium-high for 30 seconds. Spoon the black beans over the omelet, and let stand for 5 minutes. Garnish with cubed avocado, and season with more salt and pepper to taste.

Reprinted with permission from Edible Brooklyn: The Cookbook © 2011 by Edible Brooklyn, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photographs by Carole Topalian.



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