Close Button

Summer Omelets

Summer Omelets


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

Cook Time : 30

Total Time : 60


Serves 4

  • 1cup unsalted butter, room temperature

  • 1⁄3 cup walnuts, chopped

  • 2tablespoons parsley, minced

  • 2tablespoons herbs, minced (your choice but tarragon, basil, dill and thyme work well)

  • 2tablespoons chives, snipped

  • 1 garlic clove, minced

  • salt and pepper

  • 3ounces smoked bacon, diced (we like peppered bacon)

  • 3tablespoons butter

  • 1⁄3 cup celery, minced

  • 1⁄4 cup onion , minced

  • 2tablespoons shallots, minced

  • 1 garlic clove, minced

  • 1 1⁄2 lbs tomatoes , peeled, seeded, chopped and drained (about 3 cups)

  • 1⁄2 teaspoon sugar

  • 1⁄4 teaspoon coriander, ground

  • 1⁄8 teaspoon cumin, ground

  • 1⁄8 teaspoon allspice, ground

  • 1 bay leaf

  • 4tablespoons butter

  • 8 eggs


  • 01

    To make the walnut butter: mix butter ingredients (1 cup butter - salt & pepper) together in a food processor until blended.

  • 02

    Shape butter into a cylinder and wrap in plastic wrap and then chill until firm (***this can be made 2 days ahead).

  • 03

    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.

  • 04

    Add butter to skillet.

  • 05

    After butter melts add celery, onion and.

  • 06

    shallot and cook stirring until soft (3-5 minutes).

  • 07

    Stir in garlic and cook stirring one more minute.

  • 08

    Stir in tomatoes and cook until mixture starts to thicken (6-10 minutes).

  • 09

    Stir in sugar and spices (coriander - bay leaf) and cook stirring until mixture is thick (5 minutes).

  • 10

    Season with salt and pepper and then set aside and keep warm (or prepare a few days ahead, refrigerate, reheating before using sauce).

  • 11

    To make the omelets: heat a small omelet pan (or skillet) over medium high heat.

  • 12

    Add 1 tablespoon butter and heat until hot.

  • 13

    While the butter is heating, whisk 2 eggs with 1 teaspoon water and pinch of salt until blended.

  • 14

    Pour egg mixture into pan.

  • 15

    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.

  • 16

    Using a fork (or plastic spatula), gently roll 1/3 of cooked omelet over filling, then roll the remaining omelet to cover top.

  • 17

    Tilt pan and slice omelet onto plate.

  • 18

    Top with one slice of walnut butter. Repeat procedure 3 times to make 4 omelets.



Please Login to comment

Link copied