Breakfast Omelette
Submitted by happyzhangbo
Breakfast omelette done the French way, soft folded eggs cooked in butter and topped with a fresh tomato, jalapeno, cilantro, and lime salsa. A quick, light, vegetarian breakfast with bright Mexican-inspired flavor.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minThis breakfast pairs a classic French-style omelette with a zingy fresh salsa, and the contrast is what makes it sing. The soft, buttery folded eggs are mild and rich; the salsa on top is bright, fresh, and a little spicy.
The omelet technique is worth learning. You whisk the eggs with a splash of water, pour them into a hot buttered pan, stir for a few seconds, then let them set into a tender round before folding into a neat tri-fold. The water creates a little steam, keeping the eggs soft and fluffy.
The salsa comes together while the pan heats: chopped tomato, scallion, jalapeno, and cilantro tossed with lime juice and a pinch of salt, basically a quick pico de gallo.
Spoon it over or alongside the warm omelet for a fresh, light, and genuinely fast breakfast.
It’s vegetarian, ready in about half an hour, and easily doubled.
Pro Tips
- Don’t overcook the eggs; pull them while the surface is still a touch soft, as they finish on the plate.
- Use a non-stick pan and keep the eggs moving at first for a tender, even omelet.
- Make the salsa first so the flavors mingle while you cook.
- Seed the jalapeno for a milder salsa, or leave the seeds for more heat.
Variations
- Add grated cheese or avocado before folding.
- Stir black beans or sauteed peppers into the salsa.
- Use the salsa on scrambled eggs or breakfast tacos instead.
Ingredients
Directions
In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well.
In a bowl whisk together the eggs, the water, and salt and pepper to taste.
Heat a 10-inch non-stick aluminum pan over medium-high heat.
Once pan is hot add butter and brush around surface of pan.
Pour eggs into center of pan and stir vigorously with rubber spatula for 5 seconds.
As soon as a semi-solid mass begins to form lift pan and move around until the excess liquid pours off into pan.
Using your spatula move around the edge of the egg mixture to help shape into round and loosen edge.
Let omelet sit in pan for 10 seconds without touching.
Shake pan to loosen from pan.
Lift up the far edge of the pan and snap it back toward you.
Using your spatula, fold over ⅓ of the omelet.
Slide omelet onto plate and fold over so that omelet is a tri-fold.
Serve with the tomato salad.
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