Golden Poppy Omelette Recipe

Caramelize onions

Heat a medium skillet over medium-low heat. Add 1 tbs olive oil and 1/2 tbs butter. When butter melts, add thinly sliced onion and 1/4 tsp salt. Cook, stirring every 2–3 minutes, lowering heat if browning too quickly. After about 15–20 minutes the onions should be soft and richly browned. If you want faster sweetness, stir in 1/2 tsp brown sugar after 10 minutes. Remove from pan and set aside.

Cook potatoes

Preheat a skillet over medium-high heat. Toss 1.5 cups diced country-style potatoes with 1 tbs olive oil, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp pepper. Add to hot skillet and spread into a single layer. Cook undisturbed 5–6 minutes until golden on one side, then stir or flip and continue cooking 6–8 minutes until potatoes are tender and crisp. Reduce heat to low and keep warm while you make the omelette.

Prepare proteins and vegetables

If bacon is not yet cooked, pan-fry or bake until crisp, drain and chop into bite-sized pieces. Dice 1/2 cup turkey and seed and dice tomato. Crumble 2 tbs feta. Slice 1/2 avocado just before serving to prevent browning. If using store-bought caramelized onions, measure 1/2 cup; if you made them fresh, have them warmed briefly in the potato pan for 30 seconds.

Beat eggs

In a bowl whisk together 3 eggs, 2 tbs crème fraîche, 1 tsp salt, 1/2 tsp black pepper, and 1 tbs finely snipped chives until homogenous and slightly frothy.

Cook omelette

Heat an 8–9-inch nonstick skillet over medium-low heat. Add 1 tbs unsalted butter and swirl to coat. Pour the egg mixture into the skillet and let set undisturbed for 20–30 seconds. Using a spatula, gently pull the cooked edges toward the center while tilting the pan so uncooked egg flows to the edges. After about 1–2 minutes the top should be mostly set but still slightly glossy.

Add fillings and finish

On one half of the omelette evenly distribute 1/2 cup diced turkey, chopped bacon (2 slices worth), 1/2 cup caramelized onions, 1/2 cup diced tomato, crumbled feta (2 tbs), and sliced avocado (1/2). Fold the other half of the omelette over the fillings. Let cook another 30–60 seconds to warm fillings and slightly meld the cheese. Tilt pan and slide omelette onto a plate.

Toast sourdough

Brush 1 slice sourdough levain with 1/2 tbs olive oil or a little butter and toast in a separate skillet or under a broiler until golden, about 1–2 minutes per side. Rub lightly with cut garlic (optional).

Plate and garnish

Arrange the omelette on the plate with 1.5 cups country-style potatoes beside it and the toasted sourdough. Garnish the omelette with a dollop (optional) of extra crème fraîche, a sprinkle of snipped chives or microgreens, and an extra pinch of black pepper. Serve immediately.