Folded Herb Omelets with Roasted Fingerlings

Tender, buttery French-style rolled omelets filled with fresh chives, accompanied by crisp-roasted fingerling potatoes and dressed salad greens.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: French
• Difficulty: Easy
• Cost: $3.13/serving

Dietary

• Vegetarian
• Gluten-Free
• Nut-Free
• Pescatarian
• Low-Sugar
• Low-Calorie

Tags

• sauté
• quick
• classic
• fresh
• comfort food

Ingredients

• 5 eggs (whisked thoroughly)
• 0.75 pound fingerling potatoes (halved lengthwise)
• 1.5 tablespoon butter
• 1 tablespoon olive oil
• 2 tablespoon fresh chives (finely chopped)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 3 cup mixed baby greens
• 1 tablespoon red wine vinegar

Instructions

1. Place halved fingerling potatoes in a microwave-safe bowl with 1 tablespoon water; cover and microwave on high for 4 minutes to tenderize.
2. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat. Add the pre-cooked potatoes cut side down, season with 1/4 teaspoon salt and 1/8 teaspoon black pepper, and sear for 5 minutes until deep golden-brown and crisp.
3. In a medium bowl, whisk the eggs with fresh chives, the remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper until fully blended.
4. In a separate 8-inch nonstick skillet, melt butter over medium-low heat. Pour in half the egg mixture, gently stirring with a spatula until soft curds form and the bottom is softly set but glossy (160°F internal). Gently roll into a cylinder onto a plate. Repeat for the second omelet.
5. Toss mixed baby greens with red wine vinegar in a small bowl. Plate each folded omelet with half of the golden fingerling potatoes and dressed greens.

Notes

Microwaving the potatoes briefly cuts standard roasting time by two-thirds without losing that pan-crisped exterior.

Nutrition (per serving)

• Calories: 418
• Protein: 19.2 g
• Carbohydrates: 30.4 g
• Fat: 25.5 g
• Fiber: 4 g
• Sodium: 849 mg
• Saturated Fat: 8.7 g
• Sugar: 1.8 g
• Cholesterol: 444 mg