Fresh Egg Omelette with Sweet Onion Marmalade & Spinach
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
1 serving
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Course
Breakfast
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Cuisine
International
Fresh Egg Omelette with Sweet Onion Marmalade & Spinach
Description
Fresh Egg Omelette with Sweet Onion Marmalade & Spinach features whole fresh eggs gently cooked over medium heat to avoid burning. The technique involves rolling the eggs gently around the pan's edge and folding the cooked edges inward to encourage thorough yet delicate cooking. The sweet onion marmalade brings a subtle sweetness that contrasts with the mild bitterness of fresh spinach leaves. Cheddar cheese melted inside enriches the omelette's texture. The dish is enhanced with fresh herbs like basil and chives and seasoned with white pepper and sea salt for depth. Olive oil and cider vinegar contribute to layers of flavor in the accompanying ingredients. This omelette suits a satisfying breakfast or light meal.
Ingredients
- 3 egg fresh, farm
- white pepper from the mill, 2 turns
- salt from the mill, 3 turns, sea salt
- 1 cup spinach fresh, picked off stems, leaves
- 1/4 cup onion marmalade sweet onion
- cheddar cheese
- 1 white onion medium
- 1 plash cider vinegar
- 1 tomato vine-ripened
- 1 tablespoon olive oil extra virgin
- pepper melange freshly cracked
- salt to taste, sea salt
- basil with tender stems, spicy
- chives fresh
Instructions
Omelette
- Heat a frypan to medium heat. Never go too high on a non-stick, as you stand the chance of burning off the Teflon coating, hence the black flecks often found in foods cooked in old non-sticks.
- Add your butter or oil, and pour in the eggs.
- With a firm grip on the handle, roll the eggs around the periphery of the pan, which will make a nice thin lip around the edges.
- Take your rubber spatula, and flip these edges onto the center portion and repeat.
- With every bit of edge that you make, you will logically be cooking the eggs through. Also use your spatula to pick up the edges of the eggs and work some raw eggs into these spaces.
- Once the omelette is 90% cooked, run the spatula underneath to ensure that it is not sticking anywhere.
- With a quick forward rolling motion, flip the eggs in the pan. If you don’t want to try this, gingerly roll the eggs over onto the spatula and lay them out again upside down, ensuring that they are even on the pan.
- Immediately add your cheese and fillings, which are already cooked, and slide the omelette on the plate.
Onion Marmalade
- Be patient. Julienne the onion and place in a saucepan with just enough oil to get it started
- On a medium heat, stir the onions until they start to turn translucent
- At this point, turn the stove to low and cook, stirring every 10 minutes or so, until they are soft and incredibly sweet. Don’t get discouraged; low and Slow
- Add the vinegar to taste.
Tomato Salad
- Cut the tomatoes into slices, and top with the rest of the ingredients. Hey, no one ever said it had to be difficult.
Notes
User Reviews
Overall Rating
4.9
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