Canadian Omelet à La Ciboulette
July 16, 2015
"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."
- 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
Heat the olive oil over medium heat.
Saute the bacon until lightly browned; set aside.
Whisk the eggs with chives, milk and a few pinches of salt & pepper to taste. Note: You can substitute water for the milk.
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.
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.
Invert the pan, using the spatula for support so that it flips neatly over onto itself out of the pan onto the plate.
Garnish with more chives and serve immediately.
Tips & Variations
No special items needed.