Canadian Omelet à La Ciboulette

1
Servings
3m
Prep Time
5m
Cook Time
8m
Ready In


"Uses oka cheese. History: French Trappist monks, who settled in Brittany in 1815, created monastery cheese Port Salut. By 1875, their cheese had become popular in Paris. When in the late 1800's, monks from this same order established a monastery at La Trappe, Québec, near the village of Oka, they brought the Port Salut recipe with them, creating their version, Oka Trappist Cheese. Today, they still oversee its production."

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (282.4 g)
  • Calories 669.7
  • Total Fat - 48.2 g
  • Saturated Fat - 16.5 g
  • Cholesterol - 700.9 mg
  • Sodium - 1410.5 mg
  • Total Carbohydrate - 7.1 g
  • Dietary Fiber - 0.4 g
  • Sugars - 1.8 g
  • Protein - 49.4 g
  • Calcium - 320.6 mg
  • Iron - 4.2 mg
  • Vitamin C - 4.9 mg
  • Thiamin - 0.3 mg

Step 1

Heat the olive oil over medium heat.

Step 2

Saute the bacon until lightly browned; set aside.

Step 3

Whisk the eggs with chives, milk and a few pinches of salt & pepper to taste. Note: You can substitute water for the milk.

Step 4

Melt the butter in an 8" skillet over medium high heat. When the butter has stopped foaming swirl it to coat the bottom of the pan and add the egg mixture. Lightly scramble the eggs using small circular motions. You may use the back of a fork, keeping it flat on the bottom of the pan. As the egg mixture firms, hold some back from the side of the pan and tilt the pan to spread the eggs over the bottom.

Step 5

Scatter the cheese over the omelet being sure to leave a margin around the edges and add the bacon. Lift 1/3 of the omelet and fold it over the center using a spatula. Tilt the pan toward the plat2 so that 1/3 of the omelet hangs over the edge.

Step 6

Invert the pan, using the spatula for support so that it flips neatly over onto itself out of the pan onto the plate.

Step 7

Garnish with more chives and serve immediately.

Tips & Variations


No special items needed.

Related

Mikekey

Really delicious omelet. I love chives in eggs and this one is one of the best I have made.

review by:
(9 Sep 2015)

rosie.massman

Very nice omelet. I was lucky to find Oka and Canadian bacon at the specialty store in the neighboring town (I never had Oka before, nice cheese). Love the chives in there, as well. Made for a nice breakfast this morning. Made for CQ 2015 for LBOB's

review by:
(22 Aug 2015)

JackieOhNo!

This was delicious! I rarely use Canadian bacon, and I think I'm going to start using it more often! The chives added just the right touch, too. I could not find Oka cheese, so I did use Swiss. Great recipe. Made by a Toasted Tourist for Culinary Quest 2015.

review by:
(22 Aug 2015)

Linky

This was excellent! I loved letting the Canadian bacon cook long enough to start to caramelize. I'd never done that before. Used chives from the garden. So simple and so good! Made for Culinary Quest 2015/LBOB

review by:
(21 Aug 2015)

FT

A classic recipe and one I make regularly in the B and B in France! I grow my own ciboulette and add it to all kinds of dishes, but especially egg dishes. I made this as posted, but as my gusts were veggies, I omitted the bacon and added cherry tomatoes instead, however, we DID add bacon to our omelettes and we both loved the smoky bacon taste it imparts! Made for the CQ and for the Day of Traditional French Canadian Cookery challenge! FT/Karen

review by:
(17 Aug 2015)