Summer Omelets Recipe

Name: Summer Omelets
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: Serves 1 or more
Ingredients: Unsalted Butter; 1/2 cup walnuts; Parsley; Herbs; Chives; Garlic Clove; Salt and pepper to taste; Smoked Bacon; 1 tablespoon butter; 1/2 cup chopped celery; 1/4 cup chopped onion; Shallots; 1 (28-ounce) can crushed tomatoes; 1 tablespoon sugar; Coriander; Cumin; Allspice; Bay Leaf; 8 large eggs

Indulge in these delightful Summer Herb Omelets! This recipe, inspired by Bon Appétit (August 1984), elevates weekend brunch with homemade herb walnut butter and a vibrant tomato sauce. While slightly time-consuming, the prep work can be done ahead, leaving you with a gourmet breakfast ready in minutes. Impress your family and friends with this elegant and flavorful dish bursting with fresh garden herbs.

Prep Time 45 mins

Cook Time 60 mins

Calories 956.3 kcal

Protein 49g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Summer Omelets

Unsalted Butter
1/2 cup walnuts
Parsley
Herbs
Chives
Garlic Clove
Salt and pepper to taste
Smoked Bacon
1 tablespoon butter
1/2 cup chopped celery
1/4 cup chopped onion
Shallots
1 (28-ounce) can crushed tomatoes
1 tablespoon sugar
Coriander
Cumin
Allspice
Bay Leaf
8 large eggs

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How to Make 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.