This is my favorite summer omelet, perfect for an extremely informal, everyone-in-the-kitchen meal. I prepare the filling ahead of time and make the omelets at the last minute using two skillets. I find that nonstick skillets work best and leave little to chance. During these crazy times, I have served these fluffy egg entrees for breakfast, lunch or dinner.
Tomato, zucchini and basil are the signatures of summer flavor. This is the time I want to use up the overabundance of produce bursting in my garden.
I prefer to use freshly grated Parmesan cheese that accentuates but doesn’t overpower the vegetables and herb. You can substitute the Parmesan with sharp cheddar, pepper jack or fresh goat cheese. These cheeses amp up the flavor and are less subtle but no less delicious. The club soda adds a hint of lightness.
You can’t go wrong with this summer delight. I like to serve them with roasted crisp potatoes and sliced melon. If you don’t want to make six omelets, you can use any leftover filling to make an at-the-ready quick pasta sauce.
Summer Omelet
Serves 6
For the filling:
2 tablespoons unsalted butter
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1 shallot, minced
1/4 pound mushrooms, thinly sliced
1 medium zucchini, julienned
1 medium tomato, peeled, seeded, and coarsely chopped
1/4 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh basil
6 tablespoons freshly grated Parmesan cheese
For the omelets:
12 to 18 eggs (2 to 3 per person)
Pinch salt
Pinch pepper
1 tablespoon club soda
6 tablespoons (3/4 stick) unsalted butter
To garnish:
Parsley sprigs, cucumber and tomato
To make the filling:
1. In a medium skillet, heat the butter over medium heat until melted. Add the shallot and saute until soft; about 2 minutes.
2. Add the mushrooms and saute another 2 minutes.
3. Add the zucchini and continue to saute for 2 minutes.
4. Add the tomato and cook over high heat for 2 minutes to evaporate any excess liquid from the tomato.
5. Add the salt, pepper and basil and mix well. Taste for seasoning. Cover to keep warm.
To prepare each omelet:
1. Whisk 2 to 3 eggs with a pinch of salt, a pinch of pepper, and 1/2 teaspoon club soda until smooth.
2. Melt 1 tablespoon butter in an 8-inch nonstick omelet pan or skillet over medium heat until it begins to sizzle. Pour in the egg mixture and stir it in the center of the pan with the flat side of a fork. With the prongs of the fork, lift the edges of the omelet so any uncooked mixture runs to the edge of the pan. Vigorously slide the pan back and forth over the heat until the omelet begins to slip around freely.
3. When the omelet is lightly cooked but still creamy in the center, spoon about 2 tablespoons of the filling over the half of the omelet closer to the pan’s handle. Sprinkle 1 tablespoon of the Parmesan cheese over the filling. Quickly jerk the pan toward you with the handle so that the other half of the omelet flips over on top of the filling.
4. Slide the folded omelet onto a serving dish. Garnish with parsley, cucumber slice and tomato. Serve immediately or keep warm in a low oven while preparing the remaining omelets.
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Advance preparation: The filling may be prepared one day in advance without the basil and refrigerated. Remove it from the refrigerator 1/2 hour before using, add the basil and gently reheat.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
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(c) 2020, DIANE ROSSEN WORTHINGTON. DISTRIBUTED BY TRIBUNE CONTENT AGENCY, LLC