This delicious Omelet recipe and photo were shared with my by Karen Calanchini, Food
Stylist and Photographer, of Redding, CA.
This omelet is great served with an array of seasonal fresh, colorful fruits.
Brunch and Breakfast Recipes, and lots of
Learn about the interesting
Story of Pacific Salmon.
Omelet with Buttermilk, Sun-Dried Tomatoes, and Fresh Salsa
Yields: 2 servings
Prep time: 10 min
Omelet cook time: 15 min
Fresh Tomato Salsa (see recipe below)
eggs (preferably very fresh organic eggs)
1/4 cup 2% buttermilk, shake well
Salt and freshly-ground pepper, to taste
4 to 5 drops of
Tabasco Sauce or your favorite hot sauce
1 tablespoons butter, divided
1 to 2 green
onions (scallions), sliced (use white and green parts)
1/4 cup sun-dried tomatoes in olive oil, drained and rough chopped
1/4 to 1/3 cup of grated Parmesan Reggiano cheese
Prepare the Fresh Salsa (see recipe below) in advance. Refrigerate until ready to serve.
Place the eggs, buttermilk, salt, pepper, and Tabasco Sauce into a large bowl and whisk well to blend; set aside.
two-sided omelet pan (see photo on right), place the pan over medium-high heat. Add 1/2 tablespoon of butter to each side of the pan.
When the butter has melted and covers the bottom of the pan, using a pastry brush, brush some of the
melted butter up and around the sides of the omelet pan.
Add sliced greens onions to the bottom side of the pan; sauté for a few minutes until the onions begin to soften (do not allow the onions to
brown). Reduce the heat to medium-low at this point.
Pour 1/2 of the egg mixture into one side of the pan. Pour the
other 1/2 of the egg mixture into the other side of the pan. As the egg mixture
begins to solidify, using a spatula, move the mixture towards the center which
will allow the still runny eggs to fill that space.
Add the sun-dried tomatoes and parmesan cheese to the bottom part
of the pan. Flip the top lid over the bottom lid. Reduce the heat to low and cook another 3 to 4 minutes.
Using a oven glove, open the top lid. If the omelet has puffed up
nicely, it is done. If not, close the lid and cook for a few additional minutes.
When the omelet is done, carefully remove the omelet pan from the stove. Open
the lid, place a serving dish over the entire omelet pan, and invert the omelet onto the serving dish.
Cut the omelet in half and served with fresh salsa over the top.
Makes 2 servings.
Fresh Tomato Salsa:
Check out more delicious
Salsa Recipes and
Tomato Recipes for more great cooking ideas. The success of this salsa is that
everything should be fresh from the garden or your local Farmer's Market.
1 very small Torpedo onion* or red
onion, chopped to small dice
garlic, peeled and chopped to small dice
chile peppers, seeded and cut to small dice
1 medium-size vine-ripened red
tomato, chopped to medium dice
1 medium size vine-ripened yellow or gold tomato, chopped to medium dice
1/8 cup chopped fresh
cilantro leaves and stems, or to taste**
zest from 1 small lime
juice from 2 small limes
salt or smoked salt, to taste
Freshly-ground pepper, to taste
The Red Torpedo Onion is an Italian heirloom variety. Its skin is reddish-purple in color and it is elongated in shape (the bulbs resemble a torpedo or spindle). They
are on average about 4 to 6 inches long and about 2 or 3 inches in diameter. Its flesh is sweet, mild, and tender with light rose colored rings. These onions can be found
in some specialty markets and also at local Farmer's Markets. Photo of the Red Torpedo Onion is from
** Fresh parsley may be substituted for the cilantro.
As you finish chopping each of the above ingredients, place into
a large bowl. After adding all the ingredients, mix together well. Taste and adjust seasonings if desired
(adding additional salt, pepper, and/or cilantro as needed.
Store the salsa in the refrigerator until ready to serve. Leftover salsa will keep for 2 to 3 days in the refrigerator.
Fresh Salsa is great with chips, meats, on sandwiches, added to
tacos, or any Tex-Mex dish.