Yields: 1 omelet
10-inch nonstick frying pan. Rubber spatula
2-3 tablespoons fresh chèvre, room temperature
3 large eggs
2 tablespoon finely chopped mixed herbs - such as chives, mint, basil, thyme
1/4 teaspoon (about a pinch) kosher salt
1 tablespoon unsalted butter
1 summer squash or zucchini or mixture of the 2
¼ cup cherry or grape tomatoes
2 tablespoons olive oil
1 clove garlic
Squeeze of lemon juice
pinch of maldon seas salt or other high quality finishing salt (optional)
For the squash ribbon salad
- Thinly slice the squash vertically on a mandolin or with a y-shaped vegetable peeler yielding 4-5 ribbons. Set aside in a mixing bowl while you cut the tomatoes.
- Half the tomatoes and add to bowl with the squash ribbons
- Mince the garlic with salt to form a paste and add to a separate mixing bowl. Slowly drizzle in the oil, lemon juice and 1 tablespoon of the chopped herbs. Add dressing to the bowl with the tomatoes and squash ribbons and toss; seasoning to taste with salt and pepper. Set salad off to the side while you prepare the omelet.
For the omelet
- In a small bowl mash the room temperature chevre and remaining herbs with a rubber spatula until combined. Set mixture aside; this will be the filling for your omelet.
- Whisk the eggs, salt, and pepper in a medium bowl until yolks and whites are completely combined.
- Pre-heat your omelet pan over medium heat. Whisk your egg mixture again.
- Add your butter to your pre-heated pan until foaming but not browning; don’t skip this step; it is very critical your pan is the right temperature; rely on the butter to tell you this. Add the egg mixture, wait 10 seconds until the omelet starts to set and stir with a rubber spatula, pulling the egg mixture toward you and tilting your pan filling in the empty spaces with egg mixture. Once omelet is completely set, flip the mixture towards you using your wrist in one motion to flip the omelet over. Can also use a spatula here.
- Remove pan from heat and evenly spoon the chevre mixture down half of the egg mixture.
- Get a serving plate.
- Using the spatula, fold the other half of the omelet over and onto itself. Gently push the folded side of the omelet toward the edge of the pan. Tilt the pan over the serving plate and roll the omelet onto the plate.
- Top omelet with squash ribbon salad and garnish with sea salt (optional) and remaining herbs