Summer Omelets
photo by Rita1652
- Ready In:
- 1hr
- Ingredients:
- 21
- Serves:
-
4
ingredients
-
For Herb Walnut Butter
- 236.59 ml unsalted butter, room temperature
- 78.78 ml walnuts, chopped
- 29.58 ml parsley, minced
- 29.58 ml herbs, minced (your choice but tarragon, basil, dill and thyme work well)
- 29.58 ml chives, snipped
- 1 garlic clove, minced
- salt and pepper
-
For Spiced Tomato Sauce
- 85.04 g smoked bacon, diced (we like peppered bacon)
- 44.37 ml butter
- 78.78 ml celery, minced
- 59.14 ml onion, minced
- 29.58 ml shallots, minced
- 1 garlic clove, minced
- 680.38 g tomatoes, peeled, seeded, chopped and drained (about 3 cups)
- 2.46 ml sugar
- 1.23 ml coriander, ground
- 0.61 ml cumin, ground
- 0.61 ml allspice, ground
- 1 bay leaf
-
For omelets
- 59.16 ml 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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RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>