Monday, June 16, 2014

Omelette aux herbes fines avec des courges d'été

Hi all! So I've been experimenting with omelettes lately, and although I'm not very good at them (as you can see), I decided to share this recipe anyways because it was so good! Sometimes we get tired of the same old scrambled eggs, over easy or the runny 7-minute eggs, so this is a nice alternative. Use any summer vegetables you want (we have used tomatoes and basil before), but I happened to have an abundance of market yellow squash this morning. Also, I am well aware that this probably not the traditional French way to make an omelette, but it's delicious and that's all that matters, right?


Omelette aux herbes fines avec des courges d'été
Serves 2
  • 4 eggs (2 per person)
  • almond milk (or other non-dairy/regular milk)
  • 1-2 small summer squash/zucchini/other summer produce, diced
  • 2-3 garlic cloves, minced
  • salt + pepper
  • 1.5 TBS fresh herbs, finely chopped (we used Thai basil, oregano and thyme)
  • vegan/regular butter
  1. When I make omelettes for two people, I cook the vegetables first and then divide it onto two plates. This it makes it easier when cooking, or you could use a big pan for a larger omelette, if desired. 
  2. If you are making individual omelettes preheat a small pan on medium. Add a small pat of vegan butter or a quick glug of olive oil. Add the squash and a pinch of salt. Cook until seared on most sides (look for some black spots) and cooked through, 3-4 minutes. 
  3. Meanwhile, whisk your eggs in a bowl. I usually whisk two at a time so I can measure it out evenly. Whisk two eggs with a splash of almond milk, a generous pinch of salt and pepper, until smooth. 
  4. In the last minute of the squash searing, add the garlic and stir. When finished, remove from heat and divide between two plates. Return the pan to medium heat and add a small pat of vegan butter. 
  5. As soon as the butter melts, add your eggs and swirl the pan gently so that it moves around. Sprinkle your herbs over the eggs. I also stir the uncooked eggs in the middle very gently with a fork to help it along. I find that this creates a much fluffier omelette at the end. 
  6. When the bottom is set and pretty much cooked, sprinkle as much squash as you can on one half of the omelette, but be careful not to crowd it. Gently flip the side with out fillings on top of the side with them. Let cook for a minute or two, and flip again. You can fold your omelette a third time (which is what I did in my photo), or leave it as it is. 
  7. Cook until the insides are done to your desired texture and the outside is a lovely golden brown color. Remove to a plate. If you have leftover squash filling, sprinkle it on top and feel free to garnish with more fresh herbs. Repeat this process with the second omelette. 
  8. Bon appétit!

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