Summer Omelets

Directions

1. 1
   To make the walnut butter: mix butter ingredients (1 cup butter - salt & pepper) together in a food processor until blended.
2. 2
   Shape butter into a cylinder and wrap in plastic wrap and then chill until firm (***this can be made 2 days ahead).
3. 3
   To make the tomato sauce: in a heavy skillet cook bacon over medium high heat until golden and then pour off all but one teaspoon fat; discarding excess bacon fat.
4. 4
   Add butter to skillet.
5. 5
   After butter melts add celery, onion and.
6. 6
   shallot and cook stirring until soft (3-5 minutes).
7. 7
   Stir in garlic and cook stirring one more minute.
8. 8
   Stir in tomatoes and cook until mixture starts to thicken (6-10 minutes).
9. 9
   Stir in sugar and spices (coriander - bay leaf) and cook stirring until mixture is thick (5 minutes).
10. 10
    Season with salt and pepper and then set aside and keep warm (or prepare a few days ahead, refrigerate, reheating before using sauce).
11. 11
    To make the omelets: heat a small omelet pan (or skillet) over medium high heat.
12. 12
    Add 1 tablespoon butter and heat until hot.
13. 13
    While the butter is heating, whisk 2 eggs with 1 teaspoon water and pinch of salt until blended.
14. 14
    Pour egg mixture into pan.
15. 15
    Using a fork and working quickly, pull cooked eggs away from sides of pan toward center.
16. 16
    Just before eggs are set spoon 1/4 cup of tomato sauce down center of eggs.
17. 17
    Using a fork (or plastic spatula), gently roll 1/3 of cooked omelet over filling, then roll the remaining omelet to cover top.
18. 18
    Tilt pan and slice omelet onto plate.
19. 19
    Top with one slice of walnut butter.
20. 20
    Repeat procedure 3 times to make 4 omelets.