1/3 Photos of 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)
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For Herb Walnut Butter
- 1 cup unsalted butter, room temperature
- 1/3 cup walnuts, chopped
- 2 tablespoons parsley, minced
- 2 tablespoons herbs, minced (your choice but tarragon, basil, dill and thyme work well)
- 2 tablespoons chives, snipped
- 1 garlic clove, minced
- salt and pepper
For Spiced Tomato Sauce
- 3 ounces smoked bacon, diced (we like peppered bacon)
- 3 tablespoons butter
- 1/3 cup celery, minced
- 1/4 cup onion, minced
- 2 tablespoons 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
- 1To make the walnut butter: mix butter ingredients (1 cup butter - salt & pepper) together in a food processor until blended.
- 2Shape butter into a cylinder and wrap in plastic wrap and then chill until firm (***this can be made 2 days ahead).
- 3To 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.
- 4Add butter to skillet.
- 5After butter melts add celery, onion and.
- 6shallot and cook stirring until soft (3-5 minutes).
- 7Stir in garlic and cook stirring one more minute.
- 8Stir in tomatoes and cook until mixture starts to thicken (6-10 minutes).
- 9Stir in sugar and spices (coriander - bay leaf) and cook stirring until mixture is thick (5 minutes).
- 10Season with salt and pepper and then set aside and keep warm (or prepare a few days ahead, refrigerate, reheating before using sauce).
- 11To make the omelets: heat a small omelet pan (or skillet) over medium high heat.
- 12Add 1 tablespoon butter and heat until hot.
- 13While the butter is heating, whisk 2 eggs with 1 teaspoon water and pinch of salt until blended.
- 14Pour egg mixture into pan.
- 15Using 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.
- 16Using a fork (or plastic spatula), gently roll 1/3 of cooked omelet over filling, then roll the remaining omelet to cover top.
- 17Tilt pan and slice omelet onto plate.
- 18Top with one slice of walnut butter. Repeat procedure 3 times to make 4 omelets.
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Nutritional Facts for Summer Omelets
Serving Size: 1 (412 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 956.2
- Calories from Fat 826
- Total Fat 91.7 g
- Saturated Fat 48.6 g
- Cholesterol 621.8 mg
- Sodium 798.4 mg
- Total Carbohydrate 12.5 g
- Dietary Fiber 3.1 g
- Sugars 6.7 g
- Protein 24.6 g
The following items or measurements are not included: