Sarasota's Summer Omelette
"I call this my summer omelette, because it was an omelette my Mom always used to make for me during the summer at our cottage. Fresh farm eggs and cheese; and tomatoes, scallions, and herbs from the garden. It was just always so good. This recipe makes 2 omelettes, but you can double or triple this recipe."
Original is 2 servings
Ingredients
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- FILLING
Nutritional
- Serving Size: 1 (250.6 g)
- Calories 307.4
- Total Fat - 24.7 g
- Saturated Fat - 9.5 g
- Cholesterol - 356 mg
- Sodium - 795.3 mg
- Total Carbohydrate - 7.6 g
- Dietary Fiber - 1.3 g
- Sugars - 4.1 g
- Protein - 14.5 g
- Calcium - 126.8 mg
- Iron - 3.2 mg
- Vitamin C - 12.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Eggs ... In a small bowl, crack the eggs and add the cream, chervil, salt and pepper. Whisk well.
Step 2
Filling ... Make sure to have all the fillings ready to go.
Step 3
Omelette ... Bring a saute pan (non-stick is really the best for this) to medium low heat and add the butter. Once the butter is melted, add the eggs and mix well with a soft spatula. Cook 1-2 minutes and then mix again making sure to get all the edges incorporated. Cover and cook 2-3 minutes until the eggs begin to set.
Step 4
Stuff ... The filling is added to 1 side of the egg mixture. Top with the scallions, then some of the herbs, tomatoes (and season lightly with salt and pepper), and finish with the cheese and the remainder of the herbs. I save some of the basil for a garnish. Swirl around the pan and lift up the sides a little with spatula so some of the uncooked egg goes to the sides. Cover again, and cook another 3-5 minutes until the eggs are set and the cheese is melted.
Step 5
Flip and Serve ... Flip the unfilled half of the egg over the filled side, cover and remove from the heat. Let it rest a minute and then serve. Cooking times can vary depending on the type of pan and your stove's heat. Just keep an eye on it. ENJOY!
Tips
No special items needed.
1 Reviews
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