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    You are in: Home / Recipes / Summer Omelets Recipe
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    Summer Omelets

    Summer Omelets. Photo by Rita~

    1/3 Photos of Summer Omelets

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    30 mins

    30 mins

    ellie_'s Note:

    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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    Ingredients:

    Servings:

    Units: US | Metric

    For Herb Walnut Butter

    For Spiced Tomato Sauce

    For omelets

    Directions:

    1. 1
      To make the walnut butter: mix butter ingredients (1 cup butter - salt & pepper) together in a food processor until blended.
    2. 2
      Shape butter into a cylinder and wrap in plastic wrap and then chill until firm (***this can be made 2 days ahead).
    3. 3
      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.
    4. 4
      Add butter to skillet.
    5. 5
      After butter melts add celery, onion and.
    6. 6
      shallot and cook stirring until soft (3-5 minutes).
    7. 7
      Stir in garlic and cook stirring one more minute.
    8. 8
      Stir in tomatoes and cook until mixture starts to thicken (6-10 minutes).
    9. 9
      Stir in sugar and spices (coriander - bay leaf) and cook stirring until mixture is thick (5 minutes).
    10. 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. 11
      To make the omelets: heat a small omelet pan (or skillet) over medium high heat.
    12. 12
      Add 1 tablespoon butter and heat until hot.
    13. 13
      While the butter is heating, whisk 2 eggs with 1 teaspoon water and pinch of salt until blended.
    14. 14
      Pour egg mixture into pan.
    15. 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. 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. 17
      Tilt pan and slice omelet onto plate.
    18. 18
      Top with one slice of walnut butter. Repeat procedure 3 times to make 4 omelets.

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    Ratings & Reviews:

    • on June 04, 2005

      55

      I skipped the walnuts because I was out and in the middle of making the butter. :( I used Canadian ham in place of the bacon. Made 2 omlets and added cheese to one.These are full of flavor. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No

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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
    86%
    Total Fat 91.7 g
    141%
    Saturated Fat 48.6 g
    243%
    Cholesterol 621.8 mg
    207%
    Sodium 798.4 mg
    33%
    Total Carbohydrate 12.5 g
    4%
    Dietary Fiber 3.1 g
    12%
    Sugars 6.7 g
    26%
    Protein 24.6 g
    49%

    The following items or measurements are not included:

    herbs

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