French Omelet with Sweet Peppers, Smoked Salmon and Gruyère
Serves: 2 to 4
- 6 large eggs Add to list
- 2 tablespoons cream Add to list
- 2 tablespoons chopped fresh herbs (basil, thyme, dill, chervil, tarragon, savory in any combination) Add to list
- 1 teaspoon salt Add to list
- Freshly ground pepper Add to list
- 2 tablespoons butter Add to list
- 1/4 cup sliced shallots Add to list
- 1 cup sliced bell peppers (any combination of colors) Add to list
- 2 teaspoons olive oil Add to list
- 1/4 cup Northwest smoked salmon Add to list
- 1 teaspoon capers Add to list
- 1/2 cup grated Gruyère cheese Add to list
Preheat your oven to 375° F.
Separate the yolks and the whites of the egg, being careful to prevent any bit of the yolk from dropping into the whites. Add the cream, herbs, salt and pepper to the yolks and beat well.
Heat a sauté pan over medium high heat and melt the butter. Cook the shallots for 1 minute and add the bell peppers. Sauté for 1 or 2 minutes or until the bell peppers are tender but still colorful. Season with a pinch of salt and pepper and remove from the pan.
Beat the egg whites until soft peaks form. Stir 1/3 of the whites into the yolk mixture to lighten it. Then carefully fold the remaining whites into the mixture until well blended.
Heat the olive oil in an 8-inch omelet pan over medium heat. Pour the egg mixture into the pan and smooth the surface. Run a rubber spatula around the edges and lightly under the mixture as it begins to cook to prevent it from sticking to the sides. Let it cook about 1 to 2 minutes, until the sides begin to bubble lightly. Place the bell pepper mixture evenly over one half of the surface of the eggs. Top that with the salmon, capers and the Gruyére cheese.
Place the pan in the oven and cook until the eggs are slightly firm throughout and the cheese is melted, about 4 minutes.
Remove the pan from the oven and fold the omelet onto a serving platter.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show aired on September 21, 2007
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.
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