Omelette au Gruyère et Salade de Tomates
This Parisian-inspired omelet is an elegant twist on a brunch classic. It’s stuffed with nutty, rich, melted imported Gruyere cheese and then topped with tomatoes, shallot, and tarragon for a Francophile flavor combination they’ll love!
Ingredients
- 3 eggs beaten
- ½ cup grated imported Gruyere cheese
- 1 cup halved grape or cherry tomatoes divided
- 2 TB minced shallot divided
- 1 cup arugula
- Olive oil and lemon for garnish
- Fresh tarragon or other herbs for garnish
- Optional toast or croissant for serving
Instructions
- Coat a small nonstick skillet with cooking spray or cooking oil and heat over low-medium heat. Add beaten eggs and cook for 3-5 minutes, swirling the pan to distribute the egg evenly. Using a rubber spatula, gently nudge in the edges of the egg as it cooks to allow the uncooked egg to run underneath. When the eggs are almost set, season with salt and pepper and top with grated imported Gruyere cheese, half of tomatoes, and half the shallots. Cook for an additional 1-2 minutes to melt cheese and completely set the egg.
- Place arugula and remaining tomato and shallot on a large serving plate and drizzle with olive oil and a squeeze of lemon. Add omelet and garnish with chopped or sprigs of fresh tarragon or other soft herbs. Enjoy!
