Summer Omelets

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.