Walnut + Brown Butter Omelette
Brown butter is one of those cheffy things that sounds fancy.
But is actually really simple to make.
And it tastes amazing. Even better than it sounds.
All you need to do is cook some butter so the milk protein and sugar caramelise and go all biscuitty and nutty.
I’ve used it here on a simple omelette for the ultimate luxe weeknight dinner.
But it’s wonderful with any protein or veggies. Or if you don’t mind the carbs, potatoes.
- 3 tablespoons butter (45g)
- 3 eggs
- 1 bag baby spinach (120g/ 4oz)
- 1 handful walnuts roasted (50g / 2oz)
- 1 tablespoon apple cider vinegar
- Heat a medium frying pan on a medium high heat. Mix eggs with a pinch of salt in a small bowl.
- Add 1 TABLESPOON of the butter to the warm pan. Allow it to melt and coat the bottom. Add the eggs and reduce heat to medium. Cook gently until the eggs are just set and no longer runny.
- Tip omelette out onto a plate. I try and roll or halve it as I tip it out. But don’t get to caught up about it.
- Return the pan to the heat and increase the temp to high. Add spinach and cook, stirring for a few minutes or until spinach has wilted slightly but there are still some whole leaves. Pile spinach onto the plate next to the omelette.
- Return the pan to the heat again. Add remaining 2 TABLESPOONS butter and allow it to melt and simmer. Cook until the butter has gone deeply golden brown. Listen for when it stops sizzling (when all the moisture has cooked out). It can be hard to see the colour so scoop some butter up into a spoon to check. When I think it’s brown enough I always cook it for a little longer just to be sure. The darker the more flavour.
- When the butter smells amazing and looks deeply browned, remove pan from the heat. Add walnuts and apple cider vinegar to the hot pan. Stir well and then pour the butter mixture over your omelette and spinach. Eat ASAP.
NET CARBS: 7g/serve
WINE MATCH: A big buttery Chardonnay or a savoury red like Tempranillo.
Variations & Substitutions
raw walnuts – if your walnuts aren’t roasted, add them to the pan when you add the second batch of butter so they can toast in the butter as is browns.
nut-free – just skip the walnuts or replace with sourdough bread crumbs. Or some crumbled feta or goats cheese.
dairy-free – make a walnut salsa by combining roasted walnuts, vinegar and extra virgin olive oil.
more substantial (carb lovers) – toast or flat breads.
more substantial (low carb) – extra walnuts, extra egg, extra low carb veggies.
different vegetables – serve with any cooked veg or a green salad. The brown butter is amazing with beautiful broccoli. And in Spring time remember the asparagus!
different protein / egg-free – lovely with chicken, sausages, steak, a pork chop or pan fried fish. Also amazing with lentils or chickpeas.
different nuts – also fab with almonds, hazelnuts or macadamias.
Waste Avoidance Strategy
butter – will keep in the fridge for weeks.
eggs – will keep in the fridge for weeks or use for another meal.
baby spinach – either pop them in the freezer or wilt down in a covered pot with a little olive oil. This way they’ll keep in the fridge for a few weeks.
walnuts, roasted / apple cider vinegar – keep them in the pantry.
Best when freshly made. Leftovers will keep in the fridge for up to 2 weeks. If you keep the walnuts separately they will stay crunchy. Don’t freeze.
More Simple Egg-Based Dinner Recipes
- Indian Spiced Omelette
- Sun-Dried Tomato Omelette
- Pesto, Olive & Feta Frittata
- Hearty Walnut, Kale & Goats Cheese Frittata
- Easy Spinach & Feta Frittata
- Basil & Ricotta Frittata
Have fun in the kitchen!