Chive blossoms and thyme from the garden.
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?
Heirloom tomatoes with white balsamic vinaigrette, basil and burrata cheese.
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?
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P.S From Mr. RGBistro: I am not cheap. Ms. RGBistro may be, but I’m not. That is all.
Weekend RGB breakfast with burrata omelet and thyme potatoes. Not pictured: a morning latté.
Burrata Chive Omelet and Thyme Potatoes
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~ Serves 2 ~
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~ 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
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~ Preparation ~
Preparation Time: 20 minutes
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Chop chives and set aside, de-stem thyme leaves and set aside. Dice a russet potato and set aside.
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Dice onion.
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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:
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Slice 2 oz. of burrata cheese into thin layers.
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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.
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Repeat with second omelet.
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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
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Omelet detail.
Potato detail.
Hello, friends!
{ 9 comments… read them below or add one }
Oh, how cute! Mr. Bunkycooks is cheap, too!
He gets sooo upset when food goes missing in the fridge and then it’s past its prime. Not good.
I had burrata for the first time after Camp Blogaway. It was served with an heirloom tomato salad and it was wonderful! I bet it makes for a really tasty omelet, too. Don’t waste that stuff, for sure!
Nice pics!
Thanks so much for stopping by my site today! What a pleasure to have you by. And, ever more of a pleasure to discover your site through your lovely comment! Your photos are absolutely breathtaking!
Happy day to you!
Great idea to use up that delicious cheese. It’s so fun to create a whole new dish out of just one little left-over ingredient, makes you feel like an adventurer.
Thanks for the shout-out!
LOVE burrata – and especially on pizza; Trader Joe’s carried it occasionally and it’s not quite as $$$ so I splurge every once in a while. It would be delicious in an omelet – GREAT PICS, BTW and I would never, ever turn down Mr. RGBistro’s potatoes!
I will usually raid my fridge at least once a week looking for those little bits and pieces of leftovers to toss in an omelet: in fact, I made one this evening using leftover asparagus. I had a couple pieces of garlic toasts so I made croutons with those and tossed croutons, asparagus and gruyere cheese together in an omelet – perfect!
Breakfast looks good and I’m sure your coffee was good too! Your blog is fun to check out, I love all your flower photos, the beach and of course the eats, wow, some really good looking grub!
This looks fantastic…I am now craving breakfast food!
That looks just delicious. Especially the flowing chive!
I’ve never had burrata but it looks and sounds amazing! This will definitely be on my grocery list tomorrow if I can find it.
I always love reading your blog and getting new dinner ideas. I’m not a chef or a blogger, merely a humble Weimaraner friend:) But I enjoy cooking and enjoy eating even more! So thank you for all the great food ideas. And as always I love your pictures.
Awesome garden food blog! Everything looks delicious and divine. I love to cook too and have a garden blog, using fresh ingredients from the garden. My husband and I love good food, I make up my recipes most of the time while hubby grills. Cooking is like art…For me, cooking and baking is therapy, bon appetit!
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