I am always on the hunt for dishes that are both nutritious and outside the box. It’s the perfect combination: your palette experiences new flavors and your body loves you for it. When I stumbled upon Beatrice Peltre’s La Tartine Gourmande cookbook, I was immediately captivated by her recipes’ expressions of joie de vivre. Her style is inspired by France, but the creativity on each page is what brings her food to life.
I recommend trying everything in this cookbook, as you will be addicted to Peltre’s fresh take on otherwise simple recipes. I attempted Omelet Wraps for lunch this weekend — so crunchy and light, they have quickly become my meal of the moment. I love to play favorites!
Omelet Wraps with Nori and Crunchy Vegetables
Makes 2 thin omelets; serves 4
For the omelets:
6 large eggs
2 tbsp chopped flat-leaf parsely
2 tbsp chipped chives
2 nori sheets, thinly sliced (use a pair of scissors)
Sea salt and pepper
About 3 tbsp olive oil
For the vinaigrette:
Sea salt and pepper
1 tsp French Dijon mustard
1 tbsp Banyuls vinegar
2 tbsp hazelnut oil
For the filling:
2 heaping tbsp walnuts
2 cups red cabbage, thinly sliced
2 carrots, peeled and julienned
1 Belgian endive, heart removed and thinly sliced lengthwise
1 avocado, peeled, pitted, and thinly sliced, drizzled with lemon juice to prevent discoloration
1 tbsp finely chopped chives, plus a few more long pieces to tie the omelets
2 oz crumbled French feta cheese
1. To prepare the omelets: In a bowl, beat the eggs. Add the herbs and nori and season with salt and pepper. In a 14-inch non-stick frying pan, heat 1 – 2 tbsp oil over medium heat. Add half of the egg batter, swirling quickly to coat the bottom of the pan, and cook for a few minutes, until the omelet is set. Carefully transfer the omelet onto a plate or cutting board. Repeat with the rest of the egg batter to prepare the second omelet, adding more oil as needed.
2. To prepare the vinaigrette: Add the ingredients to a bowl in the order listed. Whisk to emulsify the dressing; set aside.
3. To prepare the filling: Toast the walnuts in a frying pan over medium heat for about 5 minutes, or until fragrant and lightly brown. Remove from the heat, let cool, and coarsely chop; set aside.
4. In a bowl, combine the cabbage, carrots, endive, avocado, and chives. Dress with the vinaigrette and add the walnuts and feta. Dress with the vinaigrette and add the walnuts and feta. Place one omelet flat in front of you and add half of the filling at one end. Roll the omelet tight and cut in half. Tie each half with a long piece of chive. Repeat with the second omelet.