Brown Butter Omelet with King Oscar Sardines
A brown butter omelet packed with a blend of King Oscar sardines, fresh veggies, and melted cheese. The perfect way to kickstart your day!
Servings: 1 omelette
Ingredients
- 2 large pasture-raised eggs
- 1/2 TBSP butter
- 4 sardine fillets from a tin of King Oscar's Royal Selection Brisling Sardines in Extra Virgin Olive Oil with Basil, Oregano & Garlic *See notes
- Sea salt and cracked black pepper
- 2-4 cherry or grape tomatoes, sliced
- 2 TBSP shredded mozzarella cheese
- 2 TBSP ribboned baby spinach
- 2 TBSP thinly sliced red onion I like using a mandolin to have thinly shaved slices
Instructions
- Get all of your ingredients ready: chop your veggies, shred your cheese, etc.
- In a small bowl, whisk the eggs with a fork.
- Heat a small nonstick skillet over medium-high heat. When the pan is hot, add the butter and reduce the heat to medium. The butter will melt, sizzle, and get foamy. At this point, stir the butter for a minute or two, until it's browned. It won't take long since it's a small amount of butter, so keep a close eye on the pan to prevent burning. When the butter has browned, it will give off a bold and nutty aroma. You'll also notice some little brown bits in the pan—that's flavor! So keep them.
- Add the eggs to the pan and whirl them around once to cover the entire bottom of the pan. Sprinkle with some salt and pepper.
- Once the edges of the egg start folding up and look cooked, carefully glide a silicone spatula around the edges.
- Sprinkle the cheese on one side of the omelette, then add the spinach, tomatoes, onions, parsley, and sardine fillets on top of the cheese.
- Using the spatula, carefully fold the other side of the omelette over, and carefully slide it onto a plate. Hit it with some extra cracked black pepper and some chopped fresh parsley.
Notes
If you can't find this specific variety of King Oscar's sardines, they are available on Amazon. You could also use another variety, like the Mediterranean-Style sardines or sardines in zesty tomato sauce.