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Orange Basil Omelette

Orange Basil Omelette

Light, and lit up with contrasting flavors and textures, this is a tasty upgrade on the classic omelette. The omelette itself is infused with Limoneira® orange and spices. It’s filled with basil leaves and crunchy toasted nuts, with a hint of garlic, for quick and easy gourmet fare.
Course Breakfast, Main Course, Main Dish
Cuisine American, European

Ingredients
  

  • 3 tablespoons olive oil
  • 4 scallions chopped
  • 1 1/2 teaspoon garlic minced
  • 1 teaspoon ginger minced
  • 1 large Limoneira® orange zest & juice
  • 1/4 teaspoon salt
  • 2 tablespoons plain yogourt
  • 6 eggs separated
  • 1/4 cup walnuts chopped
  • 1/4 cup pine nuts
  • 1 1/2 cups fresh basil leaves

Instructions
 

  • Heat 1 tablespoon of olive oil in a pan and saute the scallions over a medium low setting. Add the orange zest, ginger and 1/2 teaspoon garlic, stirring occasionally.
  • Beat the egg whites until stiff with salt.
  • In a separate bowl, beat the egg yolks with the yogourt, then add the orange juice. Fold in the scallion mixture.
  • Last, fold in the beaten egg whites gently.
  • Heat the oven to 200 F and line a baking sheet with parchment paper.
  • Heat 1 tablespoon of oil in an omelette pan. Spoon a quarter of the egg mixture into the pan.
  • Leave it on one side until it’s nearly cooked through, and turn only once.
  • As each is done, place in the oven to keep warm.
  • In a separate, smaller pan, heat 1 tablespoon olive oil over a medium high setting. Add the pine nuts and walnut pieces, and toast for 2 to 3 minutes.
  • Add the remaining garlic, and saute with the nuts for a minute or two.
  • Finally, add the basil leaves, first setting aside a handful for garnish. Saute lightly, only until they begin to wilt and crisp a little around the edges, about 2 or 3 minutes.
  • Plate each omelette, and fill with basil and nuts.
  • Fold over and garnish with leftover basil.
Keyword eggs, Oranges
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