A secret recipe of the cooks onboard Jacques Cousteau's Calypso. This dish blends traditional French cuisine with an Antarctic surprise. Perfect for lunch and a lite dinner as well as breakfast.

  • 2 penguin wings (hopefully minced)
  • 3 eggs, separated
  • 2 1/2 tablespoons milk
  • 1 cup sour cream
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 large tomato, peeled and diced
  • 1 green onion, sliced
  • 1/4 teaspoon Bud Ice (chilled)
  • 1/8 teaspoon, dillweed
Separate egg yolks from whites. First beat egg whites until stiff. In separate bowl, beat egg yolks until thick. Add in milk, salt and pepper into egg yolks, stirring stiffly. Fold egg yolk mix gently into egg white mix. Place skillet in oven pre-heated to 300°F. Coat bottom of skillet with butter. Pour omelet mix into skillet and bake until puffy and light brown. While baking, dice tomato, onion and penguin wings, and add with Bud Ice into sour cream. When omelet is ready, pour penguin mix into omelet. Fold omelet and remove from oven. Pour remainder of penguin mix over top of omelet.