Jul 09 2026
Restaurants›Hudson & Co.›Garden Omelet Recipe

Garden Omelet Recipe

Inspired by Hudson & Co.
Time40m
Serves2

Roasted tomato, leeks, mushrooms, spinach, fingerling potato salad, mustard caviar

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Ingredients

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Omelet Ingredients

Fingerling Potato Salad Ingredients

Mustard Caviar Ingredients

Method

Omelet Directions

  1. 1

    Prepare the Vegetables

    In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced leeks and mushrooms, and sauté for 5-7 minutes until softened. Add the fresh spinach and roasted tomatoes, cooking until the spinach wilts. Season with salt and pepper. Remove from heat and set aside.

  2. 2

    Prepare the Eggs

    In a bowl, whisk together the eggs, salt, and pepper until well combined.

  3. 3

    Cook the Omelet

    In the same skillet, add another tablespoon of olive oil. Pour in the egg mixture and cook over medium-low heat. As the edges begin to set, use a spatula to lift them and allow uncooked eggs to flow to the edges. Once the bottom is set but the top is slightly runny, add the sautéed vegetable mixture to one half of the omelet. Fold the other half over the filling and cook for another 1-2 minutes until fully set. Slide the omelet onto a plate.

Fingerling Potato Salad Directions

  1. 4

    Cook the Potatoes

    In a pot, place the fingerling potatoes and cover with water. Add a pinch of salt and bring to a boil. Cook for about 15-20 minutes until tender. Drain and let cool slightly.

  2. 5

    Prepare the Salad

    Once cooled, slice the potatoes in half. In a bowl, combine the sliced potatoes with chopped dill, lemon juice, olive oil, salt, and pepper. Toss gently to combine. Set aside.

Mustard Caviar Directions

  1. 6

    Mix the Mustard Caviar

    In a small bowl, combine the Dijon mustard, chopped capers, and honey. Mix well until combined. Adjust seasoning to taste.

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