I love Sundays when I wake up and prepare a quick brunch for my wife and me to eat while reading the New York Times at the kitchen table. This omelet is perfect for brunch, as it is both simple and delicious.
New York diners are known for their omelets and bagel shops for their lox, so I thought “Why not combine the two?” The salty/sweet cured salmon contrasts with the slight heat from the jalapenos and spicy Dijon mustard to create an easy, flavorful Sunday brunch.
6 large eggs
1/2 cup heavy cream
2 tbsp freshly grated Parmesan cheese
2 tbsp olive oil
1 red onion, finely diced
2 garlic cloves, minced
2 jalapeño chiles, seeds and ribs removed, chopped
1 1/2 tbsp chopped dill
Salt and freshly ground pepper
1 tsp Dijon mustard
6 oz gravlax, thinly sliced
1. Preheat oven to 400F.
2. Whisk together the eggs, cream, and Parmesan in a medium bowl. Set aside.
3. Heat the olive oil in a large nonstick saute pan with an ovenproof handle over medium heat. Add the onion and garlic and saute for 3 minutes. Add the jalapenos and saute for another 2 minutes. Add the egg mixture and 1 tablespoon of the dill to the hot pan and stir until well combined. Season with salt and pepper. Place the pan in the oven and bake until the eggs set, 8 to 10 minutes. Remove from the oven and let cool for 1 minute.
4. Run a knife or small offset spatula around the outside edges of the omelet to loosen, place a plate on top of the pan, and carefully invert the omelet onto the plate. Brush the mustard over the op of the omelet and sprinkle with the remaining 1/2 tablespoon dill. Arrange the gravlax in a single layer on top of the omelet and cut into six slices. Serve immediately.