2 tbsps (can be replaced with sour cream)
1 ½ tsps. + for omelet, to taste
¼ cup, shredded
2 tbsps, shredded
Parmesan cheese, freshly shredded, for serving
Toasted bread, for serving
Small shallot, small diced
1 ½ tbsps
Small Meyer lemon
½ cup, finely chopped
2 tbsps, rinsed, chopped
Extra virgin olive oil
Meyer Lemon Salsa Omelet
- Add Champagne vinegar, diced shallot and salt into a medium bowl. Stir to combine; let shallot pickle for 10 minutes.
- Slice Meyer lemon paper-thin, seed, pile up, halve, cut into smaller sections.
- Add lemon sections, capers and chopped parsley into the bowl with pickled shallot. Top with olive oil, mix until well-combined. Set aside for 30 minutes.
- Meanwhile, cook the omelet.
- Beat eggs with a fork in a small bowl. Beat in crème fraîche, shredded Gruyere and Fontina cheeses, season lightly with kosher salt. Continue beating for up to 2 minutes until thoroughly combined.
- Melt butter in a frying pan over medium heat. Let bubble, then add omelet mixture. Cook stirring gently to form an infinity sign with a wooden spatula until the mixture thickens (it may take up to 2 minutes).
- Reduce heat; let cook unstirred until just set (up to 3 minutes) or quite firm (about 4 minutes).
- Transfer to warmed plates, top with Meyer lemon salsa, sprinkle with Parmesan. Serve immediately with toasted bread slices.
- Note: you can keep the Meyer lemon salsa in an airtight container in the fridge for up to 5 days. Don’t mind if the color fades – it’s the acid from vinegar and lemon.