PISTACHIO OMELET FROM KATE MANTILINI RESTAURANT
``This is a wonderfully crunchy omelet that we feature from time to time. The pistachios and the croutons make all the noise.''
1/4 cup of croutons made from sourdough bread (recipe below)
2 tablespoons Parmesan cheese
2 tablespoons Italian parsley, chopped
1-2 tablespoons water
Salt and freshly ground pepper to taste
2 tablespoons coarsely chopped pistachios
TO MAKE CROUTONS:
Cut sourdough bread into 1/2-inch cubes to measure just over 1/4 cup. Saute cubes in butter over medium heat until crisp and brown. Off the stove, toss with the Parmesan cheese and parsley.
TO MAKE OMELET:
In a small bowl, beat eggs and water until frothy.
Add butter to the frying pan. Pour egg mixture into pan, and let cook over medium heat until it just begins to set. Add salt and freshly ground pepper. Sprinkle croutons down the center. Top with pistachios. Fold omelet and finish cooking until pale golden color.
Serve immediately. Serves 1.