Ingredients (Serves 1)

• 1 teaspoon / 5 ml extra-virgin olive oil
• 2 teaspoons / 10 g unsalted butter, divided in half
• 60 g celery, diced small
• 1/8 teaspoon sweet paprika
• 2 large eggs, possibly pastured
• 1 tablespoon / 15 ml water
• 2 small pinches of sea salt
• 1/4 ounce / 7 g Parmigiano-Reggiano, freshly grated

Instructions

Heat up the olive oil and half the butter on medium heat in a 8 1/2 inch / 21.5 cm skillet. Add the celery, stir well and turn down the heat to medium-low. Sprinkle the paprika on the celery and stir. Continue cooking for 5-6 minutes stirring often.

In the meantime, break the eggs into a small bowl and whisk lightly to blend yolks and whites. Add the water and a small pinch of sea salt and whisk lightly to blend.

Add the remaining butter to the celery and swirl it around the skillet. Pour the eggs into the skillet (use a soft spatula to scrape every last drop from the bowl) and move the celery around to ensure it is distribute evenly.

Cook on gentle heat until the surface is almost set.

Sprinkle the cheese on the surface, then with a spatula, lift the omelette on one side and fold it into half onto the other side.

Remove the skillet from the heat, plate the omelette and serve immediately.

Go to the full post on breakfast for one: celery omelette