Omelet, Summer Corn Relish

DEAR SOS: I would very much like to obtain the recipe for the three-egg omelet from Billy Reed’s restaurant in Palm Springs. It’s fluffy and delicious, quite unlike any other omelet I’ve tasted.

--MARGARET

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DEAR MARGARET: Here are a few words about the omelet from Martha Martinez, a spokesperson at Billy Reed’s: “The secret is not what goes into the ingredients, but how it is prepared. We use an old-fashioned malt mixer (a blender can be substituted). You can use any extras, such as cheese and onions, but one of our best-selling omelets is called the New Yorker--made with corned beef, cream cheese and onions.”

BILLY REED’S THREE-EGG OMELET 3 eggs Salt, pepper 2 tablespoons oil 2 to 4 tablespoons shredded Cheddar cheese, optional 2 to 4 tablespoons chopped onions, optional

Place eggs in blender container and blend 30 seconds. Season to taste with salt and pepper. Heat oil in skillet. Pour egg mixture into hot skillet. Sprinkle cheese and onions over eggs.

Cook, pushing uncooked eggs toward center of skillet to set. When set, about 30 seconds, fold and brown on other side. Serve at once. Makes 1 serving.

Each serving contains about:

464 calories; 484 mg sodium; 638 mg cholesterol; 43 grams fat; 2 grams carbohydrates; 19 grams protein; 0 fiber.

Note : To vary omelet, omit Cheddar cheese and add shredded cooked corned beef and cream cheese with onions to uncooked eggs. Cook as directed.

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DEAR SOS: A while ago you printed a fabulous recipe for corn relish made with onions, celery and turmeric. I don’t have the recipe, and I’d like to prepare it for guests.

--JON

DEAR JON: This is a standard corn relish recipe made with summer vegetables from your garden or the supermarket, where seasonal prices are at their best.

SUMMER CORN RELISH About 18 ears corn, enough for 2 quarts kernels Water 2 cups chopped sweet red peppers 2 cups chopped sweet green peppers 1 quart chopped celery 1 cup chopped onions 2 cups sugar 3 cups vinegar 2 tablespoons salt 2 teaspoons celery seeds 1/4 cup flour 2 tablespoons hot mustard 1 teaspoon ground turmeric

Simmer corn on cob in large pot of hot water 5 minutes. Dip corn in large pot of cold water. Drain and cut kernels from cobs. Do not scrape.

Combine corn, sweet red and green peppers, celery, onions, sugar, 1 cup water, vinegar, salt and celery seeds. Simmer 15 minutes.

Combine flour and 1/2 cup water. Add mustard and turmeric. Add to corn mixture. Simmer 5 minutes, stirring constantly. Pack into hot clean jars to within 1/4 inch of top. Seal quickly with lids and bands that have just been scalded in boiling water.

Place filled jars on rack in deep container. Tops of jars should be covered with hot water. Bring water to boil and keep boiling gently 20 minutes. Add more boiling water, if needed. Remove jars and let cool.

Next day, check to see if jars are tightly sealed. Press center of lid. If lid stays down, jar is properly sealed. Makes 5 pints.

Each tablespoon contains about:

44 calories; 186 mg sodium; 0 cholesterol; 0 fat; 10 grams carbohydrates; 1 gram protein; 0.26 gram fiber.

Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.