I love this recipe. It is so simple and so delicious. Isn’t that the goal here? To cook simple, delicious food? Sometimes I have to remind myself that all I need to cook good food is fresh ingredients and guided inspiration. For this recipe, the inspiration was non-fussy French food. A friend took me out for a birthday brunch recently, and it was one of the best brunches I’ve ever had. The stars of the show? A simple Provencal scramble and good coffee. The scramble had probably 4 ingredients including the eggs, but it was cooked perfectly. The coffee was drip brewed french roast, but it was good quality. You don’t have to get crazy with a million ingredients to make good food, it really is the opposite.
Setting out to recreate a simple, light egg dish, I automatically gravitated to the omelette. I wanted to make the egg the focal point, so included few additions. I think less is more when it comes to omelettes. You don’t want to add the whole contents of your fridge or it takes away from savoring just a few flavors. Here, Herbes de Provence was a must for the Provencal flair, with tomatoes and basil, and a drizzle of good olive oil. I can already tell this is going to be one of my new brunch staples.Print
Provencal Omelette with Tomatoes and Basil
- 3 eggs
- splash half and half
- 1 tablespoon butter, melted
- 1/2 teaspoon Herbes de Provence
- 5 grape or cherry tomatoes, sliced
- 2 or 3 basil leaves, chiffonade cut
- salt to taste
- Heat a non-stick pan on medium heat. While the pan is heating, Whisk together 3 eggs, the half and half, butter, and Herbes de Provence. Once mixed, add in a splash of water. The steam will help fluff up the omelette while cooking.
- Pour the egg mixture into the hot pan and cook evenly for 2 to 3 minutes, or until all of the egg is cooked through except for a thin film on the top. While the eggs are cooking, gently saute the sliced tomatoes in a separate pan. Going back to the omelette, sprinkle with a little salt. Turn pan down to low. Carefully fold in either side to the middle so the sides just overlap. Cook for about another minute, then transfer to a plate. Top with sauteed tomatoes, chopped basil, and good extra virgin olive oil.
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