Omelet With Parsley Walnut Pesto
5:30 am. Six days a week. Scrambled, over easy, over medium, over hard, basted, poached and omelette. That is what was on the menu at the first restaurant I cooked at.
Recipe below, story about why eggs are special to me later.
Ingredients
2–3 pasture-raised eggs
1 tbsp walnut pesto
1 tsp olive oil
Kosher Salt
Make the Omelette
Beat eggs with a pinch of salt for 60-90 seconds.
In a nonstick skillet over medium-low heat, add oil
Pour in eggs and swirl gently to cover the pan
Cook until just set (no color on bottom) — use a spatula to gently pull sides in and tilt pan to let uncooked egg run underneath.
Add small dollops of walnut pesto.
Fold the omelette gently over the filling.
Let sit for 30 seconds to warm through.
I always hate that chefs say that an omelette is good test of a young cook regarding their skill. That’s true, but it’s only a test of your skill with omelettes. Making hollandaise, blanching a green vegetable and making stock share almost nothing with making an omelette.
Truth be told - I was never very good at making omelettes because I really didn’t care. Still, they are a staple of most kitchens - and knowing at least “how” to make one at home is a valuable skill. So, here’s my version, which I’m sure will not be criticized at all. Cheers.
