Simple Savory Omelette with Herbes de Provence and Fresh Veggies
Here, two French culinary concoctions combine to create one delicious dish. Herbes de Provence is the name used for a spice mixture common in the Provençal region of France, and an omelette…well, maybe just the word hails from the French language, but the popularity of the dish and its name has something to do with Napoleon Bonaparte and a now-annual omelette festival in Bessieres, France (Google it!).
Long story short, our Herbes de Provence olive oil adds an infusion of flavor to an omelette without adding heaps of ingredients. More ingredients makes for a tasty omelet, but can make an omelet difficult to cook and fold!
Simple Savory Omelette with Herbes de Provence and Fresh Veggies
Here, two French culinary concoctions combine to create one delicious dish. Herbes de Provence is the name used for a spice mixture common in the Provençal region of France, and an omelette…well, maybe just the word hails from the French language, but the popularity of the dish and its name has something to do with Napoleon Bonaparte and a now-annual omelette festival in Bessieres, France (Google it!). Long story short, our Herbes de Provence olive oil adds an infusion of flavor to an omelette without adding heaps of ingredients. More ingredients makes for a tasty omelet, but can make an omelet difficult to cook and fold! Inspired by The Olive Oil & Vinegar Lover’s Cookbook. Makes 1 large omelette.
Ingredients
Ingredients:
- 2 Tbsp Sigona’s Herbes de Provence olive oil
- 2 crimini mushrooms baby bellas, sliced
- 1 sweet mini pepper diced, or 1/4 cup diced bell pepper
- 1 to 2 green onions diced
- Salt and pepper to taste
- 3 eggs
- 2 Tbsp freshly grated Thomasville Tomme cheese plus more for garnish
- Half a medium avocado peeled and sliced
Instructions
- Heat 1 tablespoon oil in an 8” or 10” nonstick skillet over medium heat. Add the vegetables, season with salt and pepper, and sauté for about 2 minutes. Reduce heat to medium low.
- Meanwhile, whisk the eggs with the remaining tablespoon oil. Whisking well until the mixture is foamy.
- Add the eggs to the skillet, pouring over the vegetables. Add the cheese and allow the egg to cook for about 1 minute before slowly swirling the pan to move the uncooked egg to the edges of the pan for another 30 seconds or until it is nearly set. Using a large rubber spatula, carefully fold the omelet in half. Cook another minute then remove from the pan.
- To serve: Either present the omelet whole or divide it into halves or fourths. Top with sliced avocado and another sprinkling of cheese. Serve immediately.
Notes
Sigona’s infused olive oils and balsamics are available in our markets and online at www.sigonas.com.
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