- 4
Ingredients
- 4 SERVINGS
- Don't skip the verdant topping of scallion, parsley, and lemon-it adds nice freshness and acidity.
- 1 medium red bell pepper
- 2 scallions, thinly sliced diagonally
- 2 tablespoons chopped flat-leaf parsley
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sugar
- 1 1/2 cups coarsely grated Gruyere (1/4 lb)
- 4 to 5 teaspoons coarse Korean hot red-pepper flakes, divided
- 6 large eggs
- 1/4 cup heavy cream
- 4 teaspoons unsalted butter, divided
Preparation
Step 1
Roast, peel & slice peppers.
Meanwhile, stir together scallions, parsley, oil, lemon zest and juice, sugar, and 1/4 tsp each of salt and pepper, or to taste. Let stand while making omelets.
Toss cheese with 1 tsp red-pepper flakes.
Preheat oven to 200F.
Puree peppers with eggs, cream, 3 tsp red-pepper flakes (or 4 tsp for spicier omelets), and 1/4 tsp salt in a blender until smooth.
Heat 1 tsp butter in a 6- to 8-inch nonstick skillet over medium-high heat until foam subsides, then add 1/2 cup egg mixture.
Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 2 to 3 minutes.
Sprinkle with one fourth of cheese, then gently turn omelet out onto a plate and keep warm in oven.
Make 3 more omelets with remaining butter, egg mixture, and cheese, keeping warm in oven.
Serve omelets topped with scallion sauce.