Cookit! A Mr. $5 Specialty Omelet
Make a restaurant-style omelet with Anthony Chinaglia
Photo by CARRIE WISE // Buy this photo
1716 Airport Pulling Rd S, Naples, FL
NAPLES — Anthony Chinaglia, 23, started Mr. $5 a year and a half ago to give people in the community the opportunity to dine out on good food at reasonable prices. He realized that $5 was the price point that you could serve affordable, quality food and everything on his menu is $5. Chinaglia’s idea was a very good one according to reviews and traffic at the restaurant.
His love of cooking came from his both his parents. His mother, Angela Chinaglia, runs a catering company and Chinaglia perfected his art of cooking while working with her. His father is Italian, and he spent a good part of his life in Italy where he fell in love with Italian cooking and wines. Besides running his successful restaurant he teaches the fine art of Italian cooking along with small wine tastings in private homes and at his restaurant at 1716 Airport-Pulling Road, Naples. Call 262-1555 to learn more.
Chinaglia showed us his skill at the grill by making the perfect rectangular omelet on a flat grill. If you do not have a flat grill at home you can duplicate his recipe by using an eight or 10 inch sauteé pan and fold your omelet in half instead of doing the four fold.
2 ounces Parmesan cheese, shredded
3 ounces mozzarella cheese, shredded
3 ounces provolone cheese, shredded
2 ounces peas
2 ounces onions, diced
2 ounces green peppers, diced
3 ounces ham, diced
3 large grade A eggs
Salt and pepper to taste
1 tablespoon butter or margarine
1 slice tomato and parsley for garnish
■ Crack the eggs into a bowl, add the salt and pepper and beat with a fork. Set aside to use later.
■ Melt the butter on a flat grill or a 8 to 10 inch sauteé pan.
■ Place the tomatoes, peppers and ham on one side of the grill or in the sauteé pan until they wilt and soften.
■ On the other side of the grill or in another pan pour out the eggs.
■ Spread the eggs out and add the cheeses with the Parmesan being last.
■ Let the cheese melt less than one minute and then add the sauteed vegetables.
■ Do a four-way fold by folding it horizontally first, then left, then right and then top and bottom to become a perfect rectangle.
■ Scoop and flip the omelette over.
■ Plate with a slice of fresh tomato and parsley on top of the omelet. Serve with two pieces of buttered toast cut on the diagonal and eat immediately.
Sheila Mesulam, firstname.lastname@example.org Connect with Sheila Mesulam at www.naplesnews.com/staff/sheila_mesulam