The simple omelette served with a fresh wedge of watermelon
There is something so innately elegant about a French omelette. Fluffy eggs cooked to perfection, carefully wrapped around fresh herbs, cheese—any filling that you desire really. Having just planted our herb garden for the season, I was eyeing the freshly planted dill from the window this morning. A fresh and fabulous taste to accompany sweet shallots cooked in butter and creamy goat cheese. A simple and lovely breakfast or unique light dinner, my French Omelette with Dill, Shallots & Goat Cheese is just another great way to use those organic, farm fresh eggs.
(To view this recipe, click on the blue title of the blog post above*)
French Omelette with Dill, Shallots & Goat Cheese
Ingredients:
- 4 large eggs
- Salt & Pepper
- 2 Tablespoons unsalted butter, divided
- 3 shallots, peeled and thinly sliced
- Fresh dill, chopped plus more for garnish
- 2 oz. goat cheese, crumbled
Directions:
- In two separate bowls, beat 2 eggs for each omelette with a whisk until frothy. Season with a touch of salt and pepper.
- In a small sauté pan, melt 1 Tablespoon of the butter with the oil over medium-low heat. Add in the shallots and cook, stirring often, for 5-7 minutes or until the shallots are tender and lightly browned. Stir in the fresh dill, about 1 Tablespoon chopped. Remove from the heat.
- For each omelette, melt ½ Tablespoon of butter in an omelette pan over medium-low heat. Add in 2 of the beaten eggs and allow the eggs to cook until the outer edges are set, about 1 minute. Swirl the pan so that the uncooked egg moves around and begins to cook. Reduce the heat to low and continue to cook the eggs for an additional 1 minute; add in half of the shallot-dill mixture and half of the goat cheese to the center of the open omelette. Fold over the edges of the omelette and carefully turn the omelette over; cook for an additional 1 minute before serving with a garnish of fresh dill and a grinding of black pepper.
Tagged: dill, eggs, French cuisine, French omelette, fresh dill, goat cheese, herb garden, omelette, shallots, unsalted butter
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