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Morning Plates · Card MO07
Folded Dill Omelette with Garden Salad
A tender, barely browned omelette folded around a handful of fresh dill, served with crisp greens, cucumber and tomato in a sharp mustard dressing. Add dark rye on the side and you have a light, clean breakfast that also works as a lazy lunch.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 2
- Level
- Easy
- Cuisine
- Scandinavian
Method
Step 1: Whisk the olive oil, vinegar, mustard and a pinch of salt in a large bowl. Pile the salad leaves, cucumber and tomato on top without tossing yet.
Step 2: Beat 3 of the eggs with 1 tablespoon of milk, a pinch of salt and white pepper, and half the chopped dill until completely uniform and a little foamy.
Step 3: Melt 1 tablespoon of butter in an 8-inch nonstick skillet over medium heat until it foams. Pour in the eggs and stir with a silicone spatula for about 30 seconds, until small soft curds form.
Step 4: Stop stirring and let the bottom set for 30 to 45 seconds while the top is still slightly wet. Tilt the pan and fold the omelette into thirds, then slide it seam-side down onto a plate.
Step 5: Wipe the pan and repeat with the remaining butter, eggs, milk and chopped dill.
Step 6: Toss the salad in its dressing, divide it between the plates, scatter extra dill over the omelettes, and serve with the bread.
Kitchen note
Stirring the eggs early creates small, even curds so the omelette sets tender all the way through, rather than rubbery on the bottom and runny in the middle.
Easy swap
Fold a spoonful of soft goat cheese into each omelette just before folding.
Filed nearby
See the whole volume
