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Meyer Lemon Salsa Omelet
Meyer Lemon Salsa Omelet

(cooking time: 15 min; 2 servings)

  • 5 eggs
  • Crème fraîche – 2 tbsps (can be replaced with sour cream)
  • Kosher salt – 1 ½ tsps. + for omelet, to taste
  • Gruyere cheese – ¼ cup, shredded
  • Fontina cheese – 2 tbsps, shredded
  • Unsalted butter – 2 tbsps
  • Parmesan cheese, freshly shredded, for serving
  • Toasted bread, for serving
  • 1 small shallot, small diced
  • Champagne vinegar – 1 ½ tbsps
  • 1 small Meyer lemon
  • Fresh parsley – ½ cup, finely chopped
  • Brined capers – 2 tbsps, rinsed, chopped
  • Extra virgin olive oil – 1 cup
  • 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.