START TO FINISH: 25 minutes
SERVINGS: 4
A simple, herbed tomato omelet shines in this recipe inspired by the flavors of Southeast Asian egg dishes. To keep the flavors and texture distinct, the tomatoes and eggs are cooked separately. Well-browned shallots make up the other half of the filling and cilantro, a full cup of it, is whisked directly into the eggs. We use turmeric butter, made by briefly heating ground turmeric in melted butter, to cook both the eggs and shallots, infusing the dish with earthy flavor. Fish sauce may not be the first thing you think of as an accompaniment to eggs, but it’s common in Asian cooking. In this case, it finishes the omelet with a satisfyingly salty tang. For a heartier meal, try this with steamed rice and a plentiful sprinkling of hot sauce.
Don’t use a conventional skillet for this recipe; nonstick is essential for the omelet to slide easily out of the pan.
1 pint grape or cherry tomatoes, halved
8 large eggs
1 cup finely chopped fresh cilantro
Kosher salt and ground white pepper
3 tablespoons salted butter
1 tablespoon ground turmeric
4 medium shallots, halved and thinly sliced
1 tablespoon extra-virgin olive oil
2 tablespoons lime juice
2 teaspoons fish sauce
Line a large plate with several layers of paper towels. Place the tomatoes cut side down on the paper towels; set aside. In a medium bowl, whisk together the eggs, cilantro, and 1 teaspoon each salt and white pepper.
In a 12-inch nonstick skillet over medium, melt the butter. When the foaming subsides, stir in the turmeric and cook until fragrant, about 30 seconds. Set aside 1 tablespoon of the turmeric butter.
Return the skillet and remaining butter to medium-high. Pour in the egg mixture and, using a silicone spatula, draw the edges toward the center and gently stir, working your way around the perimeter of the pan. Cook until they form soft, creamy curds on top and the bottom has set, about 1 minute. Slide the omelet onto a serving plate and tent with foil.
Return the skillet to medium-high. Add the remaining turmeric butter, the shallots and ½ teaspoon salt. Cover and cook, stirring occasionally, until the shallots are well browned, about 4 minutes. Transfer to a small bowl.
Add the oil to the skillet and heat over medium-high until barely smoking. Add the tomatoes in an even layer and cook without stirring until they begin to blister, about 1 minute. Return the shallots to the skillet and stir to combine. Off heat, stir in the lime juice and fish sauce.
Scatter the tomato mixture over half of the omelet and, using the spatula, fold the omelet over itself to enclose the filling. Cut the omelet into 4 wedges.