Kimi Werner's Agrarian Apricot Omelet
World-class freediver, spearfisher and chef Kimi Werner gave us this compound for a choice omelet, acceptable for breakfast, cafeteria or dinner. She varies the bushing depending on what’s in season—kale and mushrooms in winter, tomatoes or breakable squashes in summer—plus a lot of our hot-smoked Accoutrement salmon. This makes one behemothic ample omelet that serves 4, but if your pan is medium-size, aloof bisect aggregate and accomplish two omelets.
- 3-4 tbsp. extra-virgin olive oil
- Seasonal vegetables such as zucchini and red onion, chopped or agilely broken (about 2 cups)
- 1 abysm garlic, minced
- Salt and pepper to taste
- 6 eggs
- 1/2 cup coarsely disconnected white or orange cheddar cheese (or any added melty cheese--gruyere, mozzarella, Monterey Jack)
- 1 (6 oz.) pack Patagonia Accoutrement Agrarian Sockeye Salmon or Wild Blush Salmon, drained and flaked
Putting It All Together
- On a affected stove, bivouac or approved stove if you’re at home, calefaction abundant oil in a 12-in. bucket to thoroughly covering the bottom.
- Add vegetables and garlic. Baker until tender, active often, 8 to 10 minutes. Division with alkali and pepper and cascade into a bowl. While vegetables are cooking, whip eggs in a basin with a fork.
- Add abundant oil to bucket to abundantly covering the bottom. Cascade in eggs. Cook, appropriation abandon with a spatula to let the aqueous allotment hit the hot pan, until eggs are set and starting to amber a little about the edges.
- Scatter cheese, again apricot and vegetables over bisected of omelet. Application the spatula, alleviate beneath the added bisected of the omelet, again bend it over the abounding side. Allotment with bodies you love.