Orange Basil Omelette
Light, and lit up with contrasting flavors and textures, this is a tasty upgrade on the classic omelette. The omelette itself is infused with Limoneira® orange and spices. It’s filled with basil leaves and crunchy toasted nuts, with a hint of garlic, for quick and easy gourmet fare.
Ingredients
- 3 tablespoons olive oil
- 4 scallions chopped
- 1 1/2 teaspoon garlic minced
- 1 teaspoon ginger minced
- 1 large Limoneira® orange zest & juice
- 1/4 teaspoon salt
- 2 tablespoons plain yogourt
- 6 eggs separated
- 1/4 cup walnuts chopped
- 1/4 cup pine nuts
- 1 1/2 cups fresh basil leaves
Instructions
- Heat 1 tablespoon of olive oil in a pan and saute the scallions over a medium low setting. Add the orange zest, ginger and 1/2 teaspoon garlic, stirring occasionally.
- Beat the egg whites until stiff with salt.
- In a separate bowl, beat the egg yolks with the yogourt, then add the orange juice. Fold in the scallion mixture.
- Last, fold in the beaten egg whites gently.
- Heat the oven to 200 F and line a baking sheet with parchment paper.
- Heat 1 tablespoon of oil in an omelette pan. Spoon a quarter of the egg mixture into the pan.
- Leave it on one side until it’s nearly cooked through, and turn only once.
- As each is done, place in the oven to keep warm.
- In a separate, smaller pan, heat 1 tablespoon olive oil over a medium high setting. Add the pine nuts and walnut pieces, and toast for 2 to 3 minutes.
- Add the remaining garlic, and saute with the nuts for a minute or two.
- Finally, add the basil leaves, first setting aside a handful for garnish. Saute lightly, only until they begin to wilt and crisp a little around the edges, about 2 or 3 minutes.
- Plate each omelette, and fill with basil and nuts.
- Fold over and garnish with leftover basil.
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