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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loknath vai
[email protected]This cold omelet was a disappointment.
Jessica Blagdon
[email protected]I would have liked this cold omelet more if it had more flavor.
Joshua Samuel
[email protected]This cold omelet was okay, but I've had better.
Gift Ebunoluwa
[email protected]I'm not a fan of cold omelets, but this one was actually pretty good.
UBAID ULLAH YOUSAIFZAI
[email protected]I followed the recipe exactly, but my cold omelet didn't turn out as fluffy as I expected.
Salawodin Ansari
[email protected]I'm not sure what went wrong, but my cold omelet turned out rubbery and bland.
Amrit Khanal
[email protected]This cold omelet is a lifesaver on busy mornings. It's quick and easy to make, and it's a healthy and filling breakfast.
Rosemary Mapare
[email protected]I love this cold omelet recipe! It's so easy to make and it's always a hit with my family.
Zoey Breen
[email protected]This was my first time making a cold omelet and it turned out great! The eggs were cooked perfectly and the vegetables were crisp and flavorful.
jessica browne
[email protected]I've made this cold omelet several times and it's always a hit. It's a great way to get a healthy breakfast or lunch on the table quickly and easily.
Pat Torres
[email protected]This cold omelet was a great way to use up leftover ham and cheese. I just chopped them up and added them to the eggs. The result was a delicious and hearty omelet that was perfect for a quick and easy lunch.
Carolina Ferreira
[email protected]I made this cold omelet for a brunch party and it was a hit! Everyone loved the light and fluffy texture of the eggs, and the combination of vegetables and cheese was delicious. I will definitely be making this again.
Niroshn Dissanayaka
[email protected]This cold omelet was easy to make and very tasty. I used a variety of vegetables, including spinach, tomatoes, and mushrooms. I also added some crumbled bacon and cheese. The result was a hearty and flavorful omelet that was perfect for a quick and e
Muhib Ali
[email protected]I'm not usually a fan of cold omelets, but this one was surprisingly good! The key is to use fresh, flavorful ingredients. I used ripe tomatoes, basil, and mozzarella cheese, and the result was a light and refreshing omelet that was perfect for a sum
Mostafa Mahdi
[email protected]This cold omelet is a great way to use up leftover vegetables. I had some leftover broccoli, carrots, and bell pepper, and I just chopped them up and added them to the eggs. The result was a delicious and healthy omelet that was perfect for lunch.
Tricia Lee
[email protected]I made this cold omelet for breakfast and it was the perfect start to my day! The eggs were fluffy and flavorful, and the vegetables added a nice crunch. I also liked the addition of the cheese, which gave the omelet a bit of a cheesy goodness.
Anwar Alam
[email protected]This cold omelet was a refreshing and delicious summer meal. The combination of fresh vegetables, herbs, and tangy dressing was perfect for a light and healthy lunch. I especially enjoyed the addition of the avocado, which added a creamy richness to