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Omelet with Onions, Zucchini, and Fontina (Anne Burrell) Recipe

Omelet with Onions, Zucchini, and Fontina (Anne Burrell) Recipe

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Omelet with Onions, Zucchini, and Fontina (Anne Burrell)

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Ingredients:

Serving

extra-virgin olive oil
1/4 cup diced onions, cut 1/4-inch
kosher salt
1/4 cup diced zucchini, green part only, cut 1/4-inch
2 eggs , beaten until smooth with 2 tbsp water, seasoned lightly with salt
1/2 cup grated fontina cheese
1 tbsp finely chopped fresh chives, divided
mesclun salad with balsamic vinaigrette , recipe follows
1/4 cup balsamic vinegar
1 tbsp dijon mustard
1/2 cup extra-virgin olive oil
1/2 clove garlic , smashed and finely chopped
kosher salt
1 1/2 cups mesclun mix
1/2 cucumber, peeled, sliced and slices cut in half
1/2 cup cherry tomatoes, cut in half
1/4 small red onion, thinly sliced
1 small block parmigiano-reggiano

Directions:

Coat a small, nonstick saute pan lightly with olive oil. Add the onions, season with salt, and bring the pan to a medium heat. Cook the onions, stirring occasionally, for 3 to 4 minutes.
Add the zucchini and season lightly with salt. Cook the onions and zucchini, stirring occasionally, until the zucchini is soft, 3 to 4 minutes.
Add the beaten egg mixture (be sure that the mixture is smooth-no hunks of egg white). Using a small, heatproof rubber spatula, stir the zucchini mixture throughout the eggs. Don't worry about messing up the eggs, they will smooth out. Tilt the pan to allow the uncooked egg mixture to run to the sides of the pan to create a wide, flat scrambled egg . Swirl the pan around occasionally to loosen the eggs from the bottom of the pan.
When the eggs are three-quarters of the way cooked through, sprinkle the middle third of the omelet with the grated fontina and most of the chives (save some chives for garnish). Turn off the heat.
Using the spatula, fold the left third of the omelet over the cheese/chive mixture. Press gently to secure.
Gently shake the pan to be sure that the omelet is loosened from the pan. Gently lay the right third of the omelet down on a serving plate and flip the other 2/3 of the omelet on top. The omelet should be folded like a letter.
Garnish the top with the remaining chives and serve with Mesclun Salad with Balsamic Vinaigrette.
Salad:
For the vinny: In a small mixing bowl, combine the vinegar and mustard. Mix until smooth. While mixing, start adding the oil into the vinegar/mustard mix drop by drop. Really-one drop at a time! One the drop has mixed in, add the next drop-this shouldn't really be an arm workout.
When the mixture starts to look smooth and velvety, the oil can be added a little bit faster. Continue this way until all the oil has been added. When done, it should look very smooth, shiny, and homogeneous.
Add the garlic and season with salt. Taste it, it should taste good! Season with salt again, if needed.
To assemble the salad: Toss together the mesclun, cukes, tomatoes, and onions. Dress lightly with the vinaigrette. (You will not need to use all the dressing you made. Store the extra in the fridge and bring to room temperature when ready to use.)
Season vinaigrette with salt, if needed. Taste! The salad should be very flavorful but not soggy.
Plate the salad, piling it up so the lettuce looks fluffy and healthy and is adorned with the veggies. Using a veggie peeler, shave the cheese on top.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1479.14 Kcal (6193 kJ)
Calories from fat	1282.01 Kcal
		% Daily Value*
Total Fat	142.45g	219%
Cholesterol	189.65mg	63%
Sodium	788.14mg	33%
Potassium	733.92mg	16%
Total Carbs	27.45g	9%
Sugars	15.71g	63%
Dietary Fiber	3.13g	13%
Protein	25.06g	50%
Vitamin C	51.5mg	86%
Vitamin A	3.5mg	118%
Iron	122.9mg	683%
Calcium	505.8mg	51%

Amount Per 100 g
Calories	173.81 Kcal (728 kJ)
Calories from fat	150.65 Kcal
		% Daily Value*
Total Fat	16.74g	219%
Cholesterol	22.29mg	63%
Sodium	92.61mg	33%
Potassium	86.24mg	16%
Total Carbs	3.23g	9%
Sugars	1.85g	63%
Dietary Fiber	0.37g	13%
Protein	2.94g	50%
Vitamin C	6mg	86%
Vitamin A	0.4mg	118%
Iron	14.4mg	683%
Calcium	59.4mg	51%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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