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Herb Omelet with Chicory (Endive) Salad

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(Recipe ID: 541)

Serves 4 ; Yields 4 omlettes

Preparation time: 20 minutes; Cook time: 15 minutes

Source: Vito De Carolis

Very elegant breakfast or luncheon dish.


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  • 12 Medium eggs
  • 1/2 teaspoon Nutmeg; freshly grated *
  • Fine sea salt and black peppercorn, freshly ground to taste *
  • 1 tablespoon Whole milk
  • 3 Heads chicory
  • 2 Medium tomatoes, peeled and seeded and medium diced
  • 1/2 Small red onion, halved and thinly sliced
  • 2 tablespoons Sherry vinegar
  • 1 Clove garlic, crushed
  • 1/2 teaspoons Powdered sugar
  • 1/2 teaspoon Dijon mustard
  • 2 tablespoons Extra Virgin Olive Oil *
  • 1/2 tablespoon Fresh thyme, minced
  • 1/2 tablespoon Fresh mint leaves, minced
  • 1/2 tablespoon Fresh chives, chopped
  • 1/2 tablespoon Fresh tarragon, chopped
  • 1/2 tablespoon Fresh sage leaves, minced
  • 1/2 tablespoon Fresh parsley, chopped
  • 2 tablespoons Unsalted butter, divided
  • 2 teaspoons Plum oil

    Perles de Gascogne – suggested


  1. Break the eggs into a jug; add nutmeg, season with sea salt, and peppercorn; add milk and beat well.
  2. Arrange the outer leaves of the chicory (endive) on 4 individual plates.
  3. Quarter the hearts and add these as well.
  4. Scatter diced tomatoes, and red onion over the chicory.
  5. Combine Sherry vinegar, garlic, sugar and mustard, season with sea salt, black peppercorn, then whisk in the Extra Virgin Olive Oil and drizzle the vinaigrette over the salad.
  6. Mix all herbs.
  7. Heat an omelet pan over a high heat with a ½ tablespoon of butter and ½ teaspoon plum oil until it sizzles and then goes quiet.
  8. Add a quarter of the beaten egg, and cook  lifting the sides of the mixture with a spatula so that the raw egg runs underneath, and drawing the cooked egg towards the center.
  9. When the underside is golden (after about 90 seconds) and the top is still fairly runny, sprinkle on a quarter of the herb mixture.
  10. Fold the omelet, then slide it out of the pan on to one of the salad plates.
  11. Repeat with the remaining egg to make 4 omelets.


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