Ingrédients pour Summer Omelets
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Comment préparer Summer Omelets
- **Make the Walnut Butter (can be made ahead):** Combine 1/2 cup walnuts, 1/4 cup (1/2 stick) unsalted butter, 2 tablespoons chopped fresh herbs (chives, parsley, thyme – mix and match!), 1 tablespoon lemon juice, and a pinch of salt in a food processor. Process until a smooth paste forms.
- Shape the walnut butter into a log, wrap tightly in plastic wrap, and chill until firm (at least 2 hours or overnight).
- **Make the Tomato Sauce (can be made ahead):** Cook 4 slices bacon in a heavy skillet over medium-high heat until golden brown. Remove bacon, reserving 1 teaspoon of bacon fat in the skillet. Discard the remaining bacon fat.
- Add 1 tablespoon butter to the skillet. Once melted, add 1/2 cup chopped celery, 1/4 cup chopped onion, and 2 tablespoons chopped shallot. Cook, stirring occasionally, until softened (about 5 minutes).
- Stir in 2 cloves minced garlic and cook for 1 minute more.
- Add 1 (28-ounce) can crushed tomatoes, 1 tablespoon sugar, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes (optional), and salt and pepper to taste. Bring to a simmer, then reduce heat and cook until thickened (about 15-20 minutes), stirring occasionally.
- **Make the Omelets:** Heat a small (6-8 inch) nonstick omelet pan over medium-high heat. Add 1 tablespoon butter and heat until hot.
- Whisk 2 large eggs with 1 teaspoon water and a pinch of salt in a small bowl.
- Pour the egg mixture into the hot pan. Using a fork, gently lift and tilt the cooked edges toward the center, allowing uncooked egg to flow underneath.
- Just before the eggs are fully set, spoon 1/4 cup of the warm tomato sauce down the center.
- Using a fork, gently roll 1/3 of the omelet over the filling, then carefully roll the remaining omelet to enclose the filling.
- Tilt the pan and slide the omelet onto a plate.
- Top with a slice of the chilled walnut butter.
- Repeat steps 8-12 to make 3 more omelets.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
26g
Fat
243g
Carbs
4g
