Meyer Lemon Salsa Omelet

5 m
15 m
Ready in:
20 m
Make your breakfast fancier with this healthy recipe!
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Servings: 2
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
Small shallot, small diced 
Champagne vinegar
1 ½ tbsps
Small Meyer lemon 
Fresh parsley
½ cup, finely chopped
Brined capers
2 tbsps, rinsed, chopped
Extra virgin olive oil
1 cup
  1. Add Champagne vinegar, diced shallot and salt into a medium bowl. Stir to combine; let shallot pickle for 10 minutes.
  2. Slice Meyer lemon paper-thin, seed, pile up, halve, cut into smaller sections.
  3. 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.
  4. Meanwhile, cook the omelet.
  5. 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.
  6. 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).
  7. Reduce heat; let cook unstirred until just set (up to 3 minutes) or quite firm (about 4 minutes).
  8. Transfer to warmed plates, top with Meyer lemon salsa, sprinkle with Parmesan. Serve immediately with toasted bread slices.
  9. 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.
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