2000s Recipes + Menus
Spicy Omelets with Scallion Sauce
- Active time:30 min
- Start to finish:45 min
- 1 medium red bell pepper
- 2 scallions, thinly sliced diagonally
- 2 tablespoons chopped flat-leaf parsley
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon grated lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sugar
- 1 1/2 cups coarsely grated Gruyère (1/4 lb)
- 4 to 5 teaspoons coarse Korean hot red-pepper flakes, divided
- 6 large eggs
- 1/4 cup heavy cream
- 4 teaspoons unsalted butter, divided
Lay bell pepper on its side on rack of a gas burner and turn flame on high. (Or broil on a broiler pan about 2 inches from heat.) Roast, turning with tongs, until skin is blackened, 5 to 8 minutes.
Transfer to a bowl, then cover and let stand 10 minutes.
Meanwhile, stir together scallions, parsley, oil, lemon zest and juice, sugar, and 1/4 tsp each of salt and pepper, or to taste. Let stand while making omelets.
Toss cheese with 1 tsp red-pepper flakes.
Preheat oven to 200°F.
Peel, halve, stem, and seed roasted pepper. Purée with eggs, cream, 3 tsp red-pepper flakes (or 4 tsp for spicier omelets), and 1/4 tsp salt in a blender until smooth.
Heat 1 tsp butter in a 6- to 8-inch nonstick skillet over medium-high heat until foam subsides, then add 1/2 cup egg mixture. Cook, lifting edges to let uncooked egg run underneath and shaking skillet occasionally to loosen omelet, until almost set, 2 to 3 minutes. Sprinkle with one fourth of cheese, then gently turn omelet out onto a plate and keep warm in oven. Make 3 more omelets with remaining butter, egg mixture, and cheese, keeping warm in oven.
Serve omelets topped with scallion sauce.