Gourmet Omelette Recipe
Ingredients
| 1/4 cup plus 4 tablespoons Land O Lakes Unsalted Butter, divided | ||
| French bread | 2 Cup (16 tbs) | |
| Walnuts | 1/4 Cup (16 tbs), chopped | |
| 1/4 teaspoon onion salt | ||
| Water | 1/2 Cup (16 tbs) | |
| Eggs | 8 | |
| Chives | 1 Teaspoon, chopped | |
| Summer savory | 1/2 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
| 1 cup shredded Gouda cheese | ||
Directions
In 8-inch pan or skillet, melt 1/4 cup butter.
Add bread, walnuts, and onion salt and saute over medium heat, stirring occasionally, until lightly browned and crisp, 5 to 7 minutes.
Remove from pan and set aside.
In 1 1/2-quart bowl, combine water, eggs, chives, summer savory, and pepper.
Beat with wire whisk until blended.
In same 8-inch pan, melt 1 teaspoon butter over medium heat.
When butter sizzles, pour in 1/2 cup egg mixture.
As omelet mixture sets, lift slightly with a spatula to allow uncooked portion to flow underneath.
When set (1 to 2 minutes), place 2 tablespoons each croutons and Gouda cheese on half of omelet.
Gently fold other half of omelet over filling.
Slide omelet onto serving plate.
Sprinkle top of omelet with 2 tablespoons each croutons and cheese.
Repeat with remaining 3 omelets.
Add bread, walnuts, and onion salt and saute over medium heat, stirring occasionally, until lightly browned and crisp, 5 to 7 minutes.
Remove from pan and set aside.
In 1 1/2-quart bowl, combine water, eggs, chives, summer savory, and pepper.
Beat with wire whisk until blended.
In same 8-inch pan, melt 1 teaspoon butter over medium heat.
When butter sizzles, pour in 1/2 cup egg mixture.
As omelet mixture sets, lift slightly with a spatula to allow uncooked portion to flow underneath.
When set (1 to 2 minutes), place 2 tablespoons each croutons and Gouda cheese on half of omelet.
Gently fold other half of omelet over filling.
Slide omelet onto serving plate.
Sprinkle top of omelet with 2 tablespoons each croutons and cheese.
Repeat with remaining 3 omelets.
Chef
