Description

Change up your basic breakfast with this delicious recipe! Who would have thought a soup inspired omelette would taste so good?

Scale

Ingredients

2 tsp of unsalted butter (or sub 1 Tbs of olive oil)
4–5 eggs*
1 tsp of dried tarragon
1/4 cup beef broth
1/3 cup caramelized onions, click here for recipe
1/3 cup of Swiss cheese*, shredded
Salt & Pepper to taste

Instructions

Using a fork, whisk eggs and set aside while you heat your pan
Heat pan over medium-high heat for 2-3 minutes before adding butter; once ready, add butter and spread around pan (ensuring entire pan is coated)
Pour eggs into center of the pan, stirring with a silicone spatula for 5-10 seconds
Let the eggs cook; as the top of the omelette begins to set, run spatula around edges of omelette and let undercooked egg flow under
Before omelette finishes cooking (still slightly runny and shiny on top), sprinkle cheese, caramelized onions, and tarragon onto one side of the omelette
Pour beef broth over the side of the omelette with ingredients on it, then gently take your spatula and fold omelette closed
Let cook for1-2 minutes in broth
Slide omelette from pan to dish, sprinkle with a touch more tarragon and serve hot

Notes

Omelette pans can range anywhere from 8 inches to 12 inches. My omelette pan is still currently packed, so I used the only frying pan I have, which is 12″. If you’d like to make a smaller omelette in a smaller pan, 1/2 the recipe.

Give this recipe a go with either Swiss cheese or Gruyère cheese. Unfortunately, there’s not a huge cheese selection by my house here in Puerto Rico, so I could only find Swiss. However, Gruyère would be a fabulous choice too!

Category: Bites
Cuisine: American

Keywords: French onion soup omelette