nori, kale and avocado omelette wrap

Weekend Rx

Today it was banana-blueberry pancakes all the way for Number Four. He never gets tired of a good stack doused with maple syrup, or grabbing a leftover pancake as a mid-afternoon snack. Lately, I’ve been inspired by the beauty of Béatrice Peltre’s book La Tartine Gourmand, so her omelette wrap was my go-to breakfast today. The omelette is crepe-like in its thinness, wrapped around whatever combination of ingredients you’re hankering for or have on hand. Today I chose avocado, kale, red and yellow bell peppers, mushrooms, cilantro, carrots and toasted almonds, dressed with a simple lemon-olive oil vinaigrette. I sautéed the peppers, carrots and mushrooms lightly so that they retained some snap, then added the avocado, kale and toasted almonds, tossing everything in the vinaigrette. The omelette itself is dotted with nori and fresh herbs for an unusual spin on the traditional. We were both in breakfast heaven …












Omelette Wraps with Nori and Crunchy Vegetables

adapted from La Tartine Gourmande

Makes 2 thin omelettes; serves 4

For the omelettes:

6 large eggs

2 Tbsp cilantro leaves

2 Tbsp chopped scallions

1 sheet nori, sliced thinly into 1″ pieces

sea salt and pepper

olive oil (and a small pat of butter) for frying

Lemon Vinaigrette:

2 Tbsp olive oil

1 Tbsp fresh lemon juice

1/2 tsp lemon zest

1 tsp grainy Dijon mustard

1 tsp honey

sea salt and pepper to taste

For the filling:

1 cup kale, spines removed and thinly sliced

1 small carrot, peeled and thinly sliced

1 avocado, diced and drizzled with lime or lemon juice

1 red and 1 yellow bell pepper, cut into thin strips

1/2 cup mushrooms, sliced

2 Tbsp sliced, toasted almonds (or walnuts)

optional feta cheese, crumbled

1. Prepare the vinaigrette: In a bowl, whisk together lemon juice, Dijon mustard, honey, sea salt and pepper. Slowly drizzle in olive oil and continue to whisk until emulsified. Set aside.

2. Prepare the filling: Toast almonds (or walnuts) in frying pan over medium heat, tossing often, until light brown. About 5 minutes. Remove from pan and set aside. Add olive oil to pan and sautée peppers, carrots and mushrooms until just lightly browned but left with a snap. In a bowl, combine the kale, bell peppers, carrots and mushrooms. Toss gently with the lemon vinaigrette, coating kale well. Add the avocado, toasted almonds (or walnuts) and feta, if using and gently toss again. Set aside.

3. Prepare the omelettes: In a bowl, whisk the eggs, then add the nori and cilantro and season with salt and pepper. In a 14-inch non-stick frying pan, heat olive and butter over medium heat. Add half of the egg batter, swirling quickly to coat the bottom of the pan, and cook for a few minutes, until the omelet is set. Carefully transfer the omelette onto a plate or cutting board. Repeat with the rest of the egg batter to prepare the second omelette, adding more oil/butter as needed.

4. Assemble the omelette wraps: Place one omelette in front of you on cutting board or plate and add half of the filling at one end. Roll the omelette tightly and cut in half. Repeat with the second omelette.

Tuck in and enjoy!