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Omelette Choisy
Café Campagne
Serves 1

Filling:
1 tablespoon butter
1 teaspoon olive oil
1 teaspoon minced shallots
1/2 teaspoon minced garlic
1/4 head escarole, bitter core removed, broken into 3-inch pieces
2 to 4 tablespoons chicken stock or water
1 to 2 tablespoons fresh goat cheese, crumbled

Omelette:
3 eggs
Salt and pepper to taste
1 tablespoon clarified butter
1 teaspoon chopped fresh parsley and chives


To make the filling:
1. Bring a small sauté pan to medium heat. Add the butter and olive oil, shallots and garlic. Heat until foamy. Add the escarole and toss with tongs until wilted. Add the stock or water and simmer until reduced and absorbed by the escarole. Set aside to cool, then chop into half-inch pieces and set aside in a bowl.

To make the omelette:
1. Clean the skillet or use a separate omelette pan.

2. In a bowl, crack the eggs and beat well. Add salt and pepper.

3. Heat the pan over medium heat. Add the clarified butter and heat until it ripples but is not smoking. Pour the beaten eggs into the middle of the pan and spread them out to cover the bottom of the pan. Sprinkle parsley and chives over the eggs, then stir with a fork as if you were making scrambled eggs.

4. In about a minute, the eggs will start to set. Put the escarole mixture and goat cheese in a line down the middle of the omelette. Using a fork, pull one side of the omelette off the pan and fold it into the middle so it's halfway closed. Repeat on the other side to close the omelette. Bring a plate up to the edge of the pan and gently roll the omelette onto the plate. Serve with a baguette.


Copyright © 2002 The Seattle Times Company

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