Byo Recipe
3 egg omelet, rosemary potatoes, compound butter
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Ingredients
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Omelet
Rosemary Potatoes
Compound Butter
Method
Omelet
- 1
- 2
Cook the Omelet
Heat a non-stick skillet over medium heat and add a small amount of butter or oil. Pour in the egg mixture and let it cook undisturbed for about 2-3 minutes until the edges start to set. Gently lift the edges with a spatula and allow the uncooked egg to flow underneath.
- 3
Fold and Serve
Once the omelet is mostly set but still slightly runny in the center, fold it in half and let it cook for another minute. Slide the omelet onto a plate and serve immediately.
Rosemary Potatoes
- 4
Prepare the Potatoes
Preheat your oven to 400°F (200°C). Wash and quarter the baby potatoes and place them in a bowl.
- 5
Season the Potatoes
Add 2 tbs of olive oil, 1 tbs of fresh rosemary (chopped), 1 tsp of garlic powder, 1 tsp of salt, and 1 tsp of black pepper to the bowl with the potatoes. Toss until they are well coated.
- 6
Roast the Potatoes
Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes or until golden brown and crispy, stirring halfway through.
Compound Butter
- 7
Soften the Butter
Take 1 stick of unsalted butter out of the refrigerator and let it sit at room temperature until softened, about 15-20 minutes.
- 8
Mix the Compound Butter
In a bowl, combine the softened butter with 2 tbs of chopped fresh herbs, 1 minced garlic clove, and 1 tsp of lemon zest. Add salt to taste and mix until well combined.
- 9
Chill and Serve
Transfer the compound butter onto a piece of plastic wrap, shape it into a log, and wrap it tightly. Chill in the refrigerator until firm. Slice off pieces to serve on top of the omelet or potatoes.