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Omelet With Fried Sage and Gruyere (Alexandra Guarnaschelli) Recipe

Omelet With Fried Sage and Gruyere (Alexandra Guarnaschelli) Recipe

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Omelet With Fried Sage and Gruyere (Alexandra Guarnaschelli)

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Ingredients:

Serving

1 tbsp canola oil
8 to 10 small fresh sage leaves , to taste
kosher salt
3 large eggs
1 tbsp unsalted butter
1/4 to 1/2 cup grated gruyere cheese
freshly ground pepper

Directions:

Fry the sage leaves: Heat a 6-to-8-inch nonstick skillet over high heat and add the oil. Have a tray lined with paper towels and a slotted spoon ready. When the oil begins to look thinner and spreads to the sides of the pan, turn off the heat and add the sage leaves. Stir them to coat with the oil and cook, stirring, until the sage pales slightly in color and gets slightly crisp, 45 seconds to 1 1/2 minutes. Use a slotted spoon to transfer the leaves to the paper towels. Season them immediately with salt and allow them to cool. Reserve the skillet.
Blend the eggs: In a medium bowl, whisk together the eggs, 1 teaspoon water and 1/4 teaspoon salt. Whisk only enough to integrate the eggs; you don't want to whip too much air into them or make them frothy.
Cook the omelet: Return the skillet to medium heat, remove the excess oil and add the butter, swirling it as it melts so it coats the pan. When the butter is melted (but not browned), reduce the heat to medium low and pour in the egg mixture. Use a fork to stir the eggs slightly, as if you were scrambling them. Then allow the eggs to cook, undisturbed, until they start setting in the middle. Sprinkle the cheese and sage leaves over them. Cook until the eggs look almost fully cooked and only slightly loose, 1 to 2 minutes.
Serve the omelet: Lift the handle of the pan, tilting the pan away from you and toward the heat. This tilting should cause the omelet to slide down in the pan a little. Using a heatproof spatula, fold the edge closest to you toward the center. Fold the other edge in toward the center and invert the pan over the center of a plate so the omelet lands seam-side down. Season with pepper.
Photograph by Johnny Miller

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	712.65 Kcal (2984 kJ)
Calories from fat	554.6 Kcal
		% Daily Value*
Total Fat	61.62g	95%
Cholesterol	661.13mg	220%
Sodium	436.32mg	18%
Potassium	263.87mg	6%
Total Carbs	1.5g	0%
Protein	39.44g	79%
Vitamin A	0.1mg	5%
Iron	3mg	17%
Calcium	754.7mg	75%

Amount Per 100 g
Calories	291.83 Kcal (1222 kJ)
Calories from fat	227.11 Kcal
		% Daily Value*
Total Fat	25.23g	95%
Cholesterol	270.73mg	220%
Sodium	178.67mg	18%
Potassium	108.05mg	6%
Total Carbs	0.61g	0%
Protein	16.15g	79%
Vitamin A	0.1mg	5%
Iron	1.2mg	17%
Calcium	309mg	75%

* 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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