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Classic Omelets with Fines Herbes and Tomato Concasse

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  Serves 4
Choose vine-ripened tomatoes for the best tasting concasse. For interest, use one red and one yellow tomato. To make fines herbes, combine finely chopped fresh thyme, chervil, tarragon, parsley and chives in equal proportions. For a moist result, preheat the pan, so that the omelet fully cooks within 60 seconds.
RECIPE INGREDIENTS
For the Concasse:
3 tablespoons extra-virgin olive oil
3 tablespoons finely diced shallots
2 tomatoes, seeded and finely diced, with juices
1 teaspoon salt
Freshly ground pepper
For the Omelets:
12 eggs
1 teaspoon salt
Freshly ground pepper
4 tablespoons clarified butter, at room temperature
4 tablespoons cold unsalted butter, cut into small pieces
4 teaspoons fresh fines herbes
Fresh chervil and thyme sprigs
Other necessary recipes:
Spring Chicken & Blue Cheese Salad
Classic Omelets with Fines Herbes and Tomato Concasse Recipe at Cooking.com
DIRECTIONS
FOR THE CONCASSE:
In a small nonreactive saucepan over medium heat, warm the olive oil. Add the shallots and saute until wilted, about 45 seconds. Add the tomatoes and juices, the salt and a pinch or two of pepper. Reduce the heat slightly and cook, stirring gently from time to time, until the tomato juices have evaporated, 8-10 minutes. Remove from the heat and cover to keep warm.


FOR THE OMELETS:
In a small bowl, beat the eggs until blended. Season with the salt and a pinch or two of the pepper.


Place a 7- or 8-inch nonstick frying pan over medium heat. When the pan is hot, add 1 tablespoon of the clarified butter, heat briefly and pour in one-fourth of the beaten eggs. Sprinkle 1 tablespoon of the butter pieces and 1 teaspoon of the fines herbes over the surface. Allow the eggs to cook for 10 seconds, then, using a wooden spoon, begin to pull the eggs away from the edges of the pan toward the center so that some of the uncooked egg runs underneath. Cook until the eggs are still somewhat moist on the surface, but set and lightly browned on the bottom, 40-60 seconds. Using a small spatula, fold the omelet in half and gently slide it out of the pan onto a warmed individual plate. Repeat the process, wiping out the pan with a paper towel before cooking each omelet and cooking 4 omelets in all.


TO SERVE:
Spoon some of the warm tomato concasse over each omelet and garnish with chervil and thyme sprigs. Serve immediately.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 541
Fat. Total: 49g
Fiber: 1g
Carbohydrates, Total: 6g
Sodium: 1362mg
% Cal. from Fat: 82%
Cholesterol: 700mg
Protein: 20g
Spotlight Recipe Review See all 0 reviews »

Rating: 2
by: yeshey Reviewed: 08/23/2012
could be better.......
the ingredents are not that .........which would give a perfect colour
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