Summer Omelets

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I came across this recipe while looking for new ideas for weekend breakfasts and using garden herbs. This is a bit time consuming but both the herbed walnut butter and tomato confit can be made a few days ahead and refrigerated. Recipe source: Bon Appetit (August 1984)

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Ingredients [?]

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  • add   1/3 cup walnuts
  • add   1/8 teaspoon cumin
  • add   2 tablespoons parsley
  • add   1/3 cup celery
  • add   1 1/2 lbs tomatoes, peeled, seeded, chopped and drained (about 3 cups)
  • add   8 eggs
  • add   1/8 teaspoon allspice
  • add   1 garlic clove
  • add   2 tablespoons shallots
  • add   1/4 teaspoon coriander
  • add   3 ounces smoked bacon, diced (we like peppered bacon)
  • add   1 bay leaf
  • add   3 tablespoons butter
  • add   1 garlic clove
  • add   2 tablespoons chives
  • add   4 tablespoons butter
  • add   1/4 cup onions
  • add   salt and pepper
  • add   1 cup unsalted butter
  • add   2 tablespoons herbs, minced (your choice but tarragon, basil, dill and thyme work well)
  • add   1/2 teaspoon sugar


  1. To make the walnut butter: mix butter ingredients (1 cup butter - salt & pepper) together in a food processor until blended. Shaper butter into a cylinder and wrap in plastic wrap. Chill until firm. (Can be made 2 days ahead).
  2. To make the tomato confit: in a heavy skillet cook bacon over medium high heat until golden. Pour off all but one teaspoon fat. Add butter to skillet. After butter melts add celery, onion and shallot and cook stirring until soft (3-5 minutes). Add garlic and cook stirring one more minute. Stir in tomatoes and cook until mixture starts to thicken (6-10 minutes). Stir in sugar and spices (coriander - bay leaf) and cook stirring until mixture is thick (5 minutes). Season with salt and pepper. Set aside and keep warm (or prepare a few days ahead and refrigerate reheating before using).
  3. To make the omlets: heat a small omlet pan (or skillet) ovr medium high heat. Add 1 tablespoon butterand heat until hot. While butter is heating, whisk 2 eggs with 1 teaspoon water adn pinch of salt until blended. Pour egg mixture into pan. Using a fork and working quickly, pull cooked eggs away from sides of pan toward center. Just before eggs are set spoon 1/4 cup of tomato confit down center of eggs. Using a fork (or plastic spatula), gently roll 1/3 of cooked omlet over filling, then roll the remaining omlet to cover top. Tilt pan and slice omlet onto plate. Top with one slice of walnut butter. Repeat procedure 3 times to make 4 omlets.