(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.
Subscribe to our newsletter and get amazing tips and recipes
Please check your inbox to confirm your subscription.
If the confirmation email is not there, please check other folders, including Spam/Junk – unfortunately, even the emails you are expecting to receive sometimes are sorted in there by mistake.