Build-Your-Own Omelette Bar

Build-Your-Own Omelette Bar

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Prep Time: 60 minutes
Cook Time: 100 minutes
Servings: 4
This recipe features all the components you’ll need to have diners create their own omelettes. Prep the ingredients before everyone arrives (you can do much of the work the night before). Then arrange the food in individual serving dishes on a buffet table next to the stove. Guests can custom-make omelettes as they please. Sourdough toast is the perfect accompaniment.

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Ingredients:

For the caramelized onions:

• 3 Tbs. olive oil
  
• 2 yellow onions, thinly sliced
  
• Kosher salt and freshly ground pepper, to taste
  

  For the roasted bell peppers:

• 2 red bell peppers
  

  For the sautéed spinach:

• 4 tsp. olive oil
  
• 2 tsp. minced garlic
  
• 1 1/2 lb. spinach
  
• Kosher salt, to taste
  

  For the sautéed mushrooms:

• 1 1/2 Tbs. olive oil
  
• 1 lb. button mushrooms, cleaned and quartered
  
• Kosher salt, to taste
  
  
• 1/4 tsp. minced garlic
  

  For the fried bacon:

• 1 lb. thick-cut bacon slices
  

  For the fork-crushed avocados:

• 2 ripe avocados, pitted and peeled
  
  
• Zest of 1/2 lemon
  
• 1 Tbs. fresh lemon juice
  
• 1 Tbs. finely chopped fresh chives
  
• Maldon sea salt for sprinkling
  

  For the sourdough toast:

• 1 sourdough batard, about 1 lb.
  
• Olive oil for brushing
  
• Kosher salt, to taste
  

  For the omelettes:

• 8 eggs
  
• 4 Tbs. water
  
• 1 tsp. kosher salt
  
• Freshly ground pepper, to taste
  
• 4 tsp. unsalted butter
  

Wine Pairing

This pairs well with rich, medium-bodied white wines like the John Duval Plexus Blanc Barossa Valley from our Wine Club.

Directions:

To prepare the caramelized onions, in a large sauté pan over medium-high heat, warm the olive oil. Add the onions, season with salt and pepper and stir to mix well. Cook, stirring often, until the onions begin to brown, about 15 minutes. Reduce the heat to medium and cook, stirring occasionally, until the onions are caramelized, about 20 minutes more. Transfer the onions to a small serving bowl.

To prepare the roasted bell peppers, heat a stovetop grill pan over high heat. Place the peppers in the pan and cook, turning as needed, until the skin is charred and the flesh is tender, about 8 minutes per side. Transfer the peppers to a bowl, cover with plastic wrap and let stand for about 10 minutes. Peel off the skins. Cut off the stems and remove and discard the seeds. Cut the peppers into strips and transfer to a small serving bowl.

To prepare the spinach, in a large nonstick sauté pan over medium-high heat, warm 1 tsp. of the olive oil. Add one-fourth each of the garlic and spinach and season with salt. Cook, stirring occasionally, until the spinach is wilted, 2 to 3 minutes. Transfer to a plate. Repeat 3 more times with the remaining ingredients. Squeeze the spinach to remove the excess liquid. Transfer the spinach to a small serving bowl.

To prepare the mushrooms, in a sauté pan over medium-high heat, warm half of the olive oil. Add half of the mushrooms and stir to coat well with the oil. Generously season with salt and cook, stirring occasionally, until the mushrooms are nicely browned and tender, about 10 minutes. Stir in half of the garlic, then transfer the mushrooms to a plate. Repeat with the remaining ingredients. Transfer the mushrooms to a small serving bowl.

To cook the bacon, heat a large fry pan or griddle pan over medium heat. Arrange the bacon slices in a single layer and cook, turning the slices over frequently, until they begin to brown, about 4 minutes. Transfer to a paper towel-lined plate. Repeat with the remaining bacon. Transfer the bacon to a serving dish.

To prepare the avocados, in a small bowl, combine the avocados, lemon zest, lemon juice and chives. Using the back of a fork, roughly mash the ingredients together until they are combined but still chunky. Transfer the avocado mixture to a small serving bowl and lightly sprinkle with Maldon sea salt.

To prepare the sourdough toast, cut the bread on the bias into slices 1 inch thick. Brush on both sides with olive oil and season with salt. Working in batches, place the bread in a toaster oven until lightly toasted. Arrange on a platter.

To make the omelettes, in a bowl, whisk together 2 of the eggs, 1 Tbs. of the water, 1/4 tsp. of the salt and a pinch of pepper. In a fry pan over medium-low heat, melt 1 tsp. of the butter, tilting the pan to evenly coat the bottom. Pour the eggs into the center of the pan and cook for 1 minute. Using a silicone or rubber spatula, gently push the eggs from the edges of the pan toward the center to create large curds, then gently swirl the pan to evenly distribute the uncooked eggs. Cook for 1 minute more.

Sprinkle the fillings of your choice on the bottom half of the omelette and cook until the eggs are just set, about 2 minutes more. Using the spatula, fold the other side over the filled half. Slide the omelette onto a plate and serve immediately. Repeat to cook 3 more omelettes. Serves 4.

Williams-Sonoma Kitchen.