Gordon Bennett Omelette
Breakfasts • Author's
Description
For the omelette, it is better to use fish that is already sliced thinly. Any type will do: butterfish, halibut, mackerel.
Ingredients
- Chicken Egg 3 pieces
- Egg white 2 pieces
- Grated Pecorino Pepato Cheese 0 oz
- Citrus Zest Mix ½ piece
- Meyer Lemon Juice 0 fl oz
- Ground Black Pepper a pinch
- Scallions 1 bunch
- Vegetable Oil 2 tablespoons
- Butter 0 oz
- Hot smoked pink salmon 5 oz
Step-by-Step Guide
Step 1
Place a large skillet with a removable handle over medium heat, pour in the vegetable oil and add the butter to melt. Meanwhile, finely chop the onion.
Step 2
When the butter has melted and starts to bubble, evenly distribute the onion in the skillet and heat it for two to three minutes, but do not brown it. During this time, whisk together the eggs and egg whites, zest, half of the Parmesan, and pepper.
Step 3
Tear the fish into flakes and evenly distribute it in the skillet, continuing to heat it with the onion for a couple more minutes. Preheat the oven to 390°F.
Step 4
Carefully pour in the egg mixture so that the fish and onion remain in place. Cook for 5–7 minutes until the mixture sets at the bottom and in the middle.
Step 5
Place the skillet in the oven and watch until the top sets.
Step 6
Remove from the oven, transfer to a plate, sprinkle with a pinch of pepper, add the remaining Parmesan, and squeeze lemon juice over it. Serve immediately.
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