What is better on a weekend morning then a nice dark cup of coffee and an omelette with a side of toast and fruit? To me it is a relaxing breakfast to set the weekend off to a slow and peaceful start. This weekend was a nice long and peaceful one, so much so I neglected making posts for almost a week, sorry.
Omelets have always been a favorite of mine and I like to try different fillings. My requirements are simple, very quick, and packed full of flavor.
The technique on the eggs is adapted from Alton Brown, where you do not flip the egg but just push it around and then optional fill while still soft and turned out of the pan. I love it to have that soft egg creamy center to the outside slight textured crunch. Which is not typical of French Omelets but is a favorite of ours.
- 3 slices of bacon diced
- 1/2 Leek, diced and washed
- 1 small shallot, diced
- 1 1/2 tsp Herbs de Provonce
- 1/2 tsp lemon zest
- 1 tsp white wine vinegar
- 1 tsp minced parsley
- 1/4 c Gruyere, shredded
- Salt & Pepper to taste
- 2 whole eggs
- 3 egg whites
- 1 tbsp cream (optional)
- 1 tsp water
- Pinch of salt
Makes one omelette to serve two.
In small pan crisp the bacon pieces. Remove 1/2 of the bacon grease.
Sauté the leeks, shallots, herbs, and zest with bacon until vegetables are transparent.
Add the vinegar and slowly cook all moisture out of mix. About 2-4 min.
At this point turn on the pan for your eggs. Heat pan before adding 1 tsp olive oil and 1 tsp clarified butter(if you don’t have clarified butter just omit)
Remove the filling from the heat. Stir in the parsley and add salt and pepper to taste.
Whisk your eggs, cream, and water in a bowl. Once well combined pour into heated pan. Cook to your own preference.
Once the eggs are cooked to your preference spoon in your filling and sprinkle with the cheese. Turn onto plate and serve.