COLD OMELETS
Provided by Jacques Pepin
Categories brunch, main course
Time 15m
Yield Six servings
Number Of Ingredients 14
Steps:
- For the tomato omelet: In a large saucepan, preferably nonstick, heat one tablespoon of the olive oil. When hot, add the minced scallions and saute for about 30 to 45 seconds. Add the chopped tomatoes and a quarter teaspoon of the salt. Saute the tomatoes for about 45 to 60 seconds, until they are warm and starting to render their juice but are still firm. Set aside.
- Heat the remaining tablespoon of oil in a clean saucepan. Meanwhile, beat the eggs with the remaining quarter teaspoon of salt and the pepper in a bowl. When the oil is hot, add the egg mixture and, when the curds form in the bottom of the pan, stir until the whole mixture is set but a little wet inside.
- Using your fork, bring the near lip over toward the center of the omelet and arrange the tomato mixture down the center of the omelet. (If the tomato mixture is too wet, use a slotted spoon to remove the solids for use on the omelet.) Fold both lips of the omelet back over the tomatoes to enclose them as best you can. Heat the one teaspoon of butter in the exposed end of the skillet and cook the omelet for about 45 to 60 seconds to brown it nicely underneath. Invert onto a plate.
- When lukewarm, slide the omelet onto a piece of plastic wrap and roll it into a tube, tightening it as you roll to give it a nice cylindrical shape and twisting the wrap at both ends. Refrigerate until ready to use.
- At serving time, cut the omelet into one-and-one-half-inch slices and place the slices cut-side-down in a small gratin dish. Sprinkle with a few drops of vinegar, about one tablespoon of oil and extra herbs, if desired. Serve.
- For the herb omelet: Beat the eggs with the salt, pepper and chopped herbs and proceed with the directions above (ignoring references to the tomato mixture) to make and finish the omelet.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 13 grams, Carbohydrate 5 grams, Fat 20 grams, Fiber 2 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 345 milligrams, Sugar 1 gram, TransFat 0 grams
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Ishrat Arshad
[email protected]I can't wait to try this recipe. It looks absolutely delicious!
Rinku Dutta
[email protected]This recipe is a keeper! I've already made it twice and it's been a hit both times.
neuko-chan_
[email protected]I'm definitely going to try this recipe. It looks like a great way to change up my usual breakfast routine.
Adeelabbasi Adeelabbasi
[email protected]This cold omelet is the perfect summer dish. It's light, refreshing, and packed with flavor.
Majeda Akther
[email protected]I love that this recipe is so healthy. It's a great way to get a protein-packed meal without all the calories.
Affan Arab
[email protected]This recipe is a great way to sneak some extra vegetables into your diet.
Denae Gabbidon
[email protected]I'm not a big fan of cold eggs, but this recipe has changed my mind. The eggs are cooked perfectly and the flavors are amazing.
Joshua Ford
[email protected]This cold omelet is the perfect make-ahead meal. I can make it in the morning and then enjoy it for lunch or dinner.
Jasmin Taleno
[email protected]I love the idea of adding herbs to the omelet. It gives it a really fresh, summery flavor.
chaotic alien person
[email protected]This recipe is a great way to use up leftover eggs. I always have a few extra eggs in the fridge, and this is a great way to use them up.
IPAD PIAYER
[email protected]I've never had a cold omelet before, but this recipe has convinced me to try it. It looks delicious!
Shahid sulman
[email protected]This cold omelet is a great way to get your kids to eat their vegetables.
Bhoril Mochi
[email protected]I love that this recipe is so customizable. I can add or remove ingredients based on what I have on hand.
Sanjay Ghimire
[email protected]This is the perfect recipe for a quick and easy meal. I can have it on the table in under 30 minutes.
David Wood
[email protected]I was skeptical about a cold omelet, but I was pleasantly surprised. It's a great way to use up leftover vegetables.
Tonya Johnson
[email protected]This recipe is so versatile. I've tried it with different vegetables and cheeses, and it always turns out great.
lyka Posesano
[email protected]I love the combination of textures in this omelet. The soft, fluffy eggs contrast nicely with the crunchy vegetables.
Prem Gurung
[email protected]This cold omelet recipe is a game-changer! It's so refreshing and flavorful, perfect for a light and healthy lunch or dinner.