The RGBistro has a dilemma. What would you do if one of your recipes was so simple, it’d be silly to write it up?
We’re big fans of burrata cheese.
If you’ve never had burrata… or never heard of burrata, go here and see my neighbor’s really great description of what this ooey-gooey cheese is all about: http://abeachhomecompanion.blogspot.com/2010/02/burrata-alla-panna-from-di-stefano.html.
We recently had an Italian-themed dinner with our farmers’ market goods. Most of the burrata cheese made it into the caprese salad… but there was just a little leftover; the top of the pouch outer layer that’s no-so-creamy-but-still-edible part. Since Italian burrata is uber expensive, and we’re thrifty (borderline cheap) people, I wrapped it up and put it back in the fridge.
The next morning, I picked out garden chives (still in bloom!) and thyme (also in bloom!) for our breakfast omelet and potatoes. Upon opening the fridge, I had both the chevre and burrata talkin’ to me: “pick me, pick me…”
You know who won.
And the omelet was everything I wanted it to be – creamy burrata cuddled up in a fluffy egg and butter blanket with a kiss of chives.
Mr. RGBistro’s thyme potatoes were good, too.
Note for all of you – save that outer layer of your burrata – it’s still good in an omelet. Enjoy! [K]
What kinds of leftovers make it into your omelets?
P.S From Mr. RGBistro: I am not cheap. Ms. RGBistro may be, but I’m not. That is all.
Burrata Chive Omelet and Thyme Potatoes
~ Serves 2 ~
~ Ingredients ~
- 2 sprigs thyme (yield ¼ tsp. thyme leaves)
- Handful chives (yield 1 tsp. chopped chives)
- ½ small sweet onion or brown onion
- 1 tbsp. olive oil
- 1 medium russet potato
- 2 oz. burrata cheese
- 4 large eggs
- 2 tbsp. milk
- Salt and pepper, to taste
~ Preparation ~
Preparation Time: 20 minutes
Chop chives and set aside, de-stem thyme leaves and set aside. Dice a russet potato and set aside.
Heat a sauté pan with 1 tbsp. olive oil. Add in thyme, potatoes and onion, salt and pepper, and cook over medium heat until tender, about 10 minutes. Meanwhile:
Slice 2 oz. of burrata cheese into thin layers.
With a fork, whisk together eggs, milk and chives. Add a grind of salt and pepper. Heat a second sauté pan with ½ tbsp. butter. When the butter foams up, add in half of the egg mixture. Swirl the eggs with a wooden spoon for a few seconds until the mixture begins to set, and then lay down a 1 oz. strip of burrata in the middle of the mixture. When the mixture sets, fold the two sides over the burrata, and slide onto the plate.
Repeat with second omelet.
Plate immediately with cooked potatoes. Garnish with fresh chive blossoms and thyme, and serve immediately.
Nutrition content per serving: 401 calories, 19.5g carbs, 19.5 protein, 26.5g fat, 2g fiber
Cost per serving: $1.23 – $3.22
Source: Rustic Garden Bistro