Chive Omelette With Gruyere and Canadian Bacon Recipe #169840
I have not tried this yet. I'm posting for the WT 06. Original recipe from Debra F. Weber and altered a little for what we like.
by ~Nimz~
20 min | 20 min prep
SERVES 1
- 1/2 teaspoon light olive oil
- 1 slice Canadian bacon, cut into thin strips (you can more for taste)
- 2 large eggs
- 1 tablespoon chopped fresh chives
- 1 tablespoon water
- 2 teaspoons unsalted butter
- 3 tablespoons grated gruyere (more if you really like Gruyere cheese)
- salt & freshly ground black pepper (I like lots of pepper in mine)
- Heat olive oil over medium heat.
- Add the Canadian bacon and cook until lightly browned.
- Remove and set aside.
- In a bowl, whisk the eggs with the water and chives, along with a couple pinches of salt and some pepper.
- Melt the butter in an 8 inch skillet over med-high heat.
- When it has stopped foaming swirl the butter to coat the bottom of the pan and pour in the egg mixture.
- Using the back of a fork and keeping it flat on the bottom of the pan, lightly scramble the eggs, using small circular motions.
- As the mixture firms, hold some eggs back from the side of the pan and tilt the pan to spread the eggs over the bottom.
- Scatter the Gruyere over the omelette, leaving a margin around the edges.
- Add the Canadian Bacon.
- Using a spatula, lift 1/3 of the omelette and fold it over the center.
- Tilt the pan toward the plate so that 1/3 of the omelette hangs over the edge.
- Invert the pan, using the spatula for support, so that it flips neatly over itself out of the pan.
- To Serve, garnish with more chopped chives if desired and serve immediately with some sliced tomatoes.
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5 stars