Summer Omelets

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Summer Omelets

Description

I came across this recipe while looking for new ideas for weekend breakfasts and using garden herbs. This is a bit time consuming but both the herb walnut butter and tomato sauce can be made a few days ahead and refrigerated. Recipe source: Bon Appetit (August 1984)

Cooking Time

Preparation Time :30 Min

Cook Time : 30 Min

Total Time : 1 Hr 0 Min

Ingredients

Serves : 4
  • 1 unsalted butter


  • 1⁄3 walnuts


  • 2 parsley


  • 2 herbs


  • 2 chives


  • 1 garlic clove


  • salt and pepper


  • 3 smoked bacon


  • 3 butter


  • 1⁄3 celery


  • 1⁄4 onion


  • 2 shallots


  • 1 garlic clove


  • 1 1⁄2 tomatoes


  • 1⁄2 sugar


  • 1⁄4 teaspoon coriander, ground


  • 1⁄8 cumin


  • 1⁄8 allspice


  • 1 bay leaf


  • 4 butter


  • 8 eggs

Directions

  • To make the walnut butter: mix butter ingredients (1 cup butter - salt & pepper) together in a food processor until blended.
  • Shape butter into a cylinder and wrap in plastic wrap and then chill until firm (***this can be made 2 days ahead).
  • To make the tomato sauce: in a heavy skillet cook bacon over medium high heat until golden and then pour off all but one teaspoon fat; discarding excess bacon fat.
  • Add butter to skillet.
  • After butter melts add celery, onion and.
  • shallot and cook stirring until soft (3-5 minutes).
  • Stir in garlic and cook stirring one more minute.
  • Stir in tomatoes and cook until mixture starts to thicken (6-10 minutes).
  • Stir in sugar and spices (coriander - bay leaf) and cook stirring until mixture is thick (5 minutes).
  • Season with salt and pepper and then set aside and keep warm (or prepare a few days ahead, refrigerate, reheating before using sauce).
  • To make the omelets: heat a small omelet pan (or skillet) over medium high heat.
  • Add 1 tablespoon butter and heat until hot.
  • While the butter is heating, whisk 2 eggs with 1 teaspoon water and pinch of salt until blended.
  • Pour egg mixture into pan.
  • Using a fork and working quickly, pull cooked eggs away from sides of pan toward center. Just before eggs are set spoon 1/4 cup of tomato sauce down center of eggs.
  • Using a fork (or plastic spatula), gently roll 1/3 of cooked omelet over filling, then roll the remaining omelet to cover top.
  • Tilt pan and slice omelet onto plate.
  • Top with one slice of walnut butter. Repeat procedure 3 times to make 4 omelets.
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