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Creamy Mozzarella Omelet

Bruce Marder at Cora's Coffee Shoppe uses burrata, smooth mozzarella enclosing a center of mozzarella scraps and cream, for this elegant cheese omelet. Burrata is available at cheese shops and Italian food markets. Or substitute 4 ounces of shredded fresh mozzarella mixed with 2 ounces of cream cheese.

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  • Total Time:
  • Servings: 4

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  • 2 large baking potatoes, scrubbed
  • 1 teaspoon vegetable oil
  • 4 tablespoons unsalted butter
  • Sea salt
  • 1 dozen large eggs
  • 4 teaspoons freshly grated Parmesan cheese
  • Freshly ground pepper
  • 4 slices burrata cheese (6 ounces)


  1. Preheat the oven to 425°. Rub the potatoes with the oil. Bake for 1 hour, until tender. Let cool slightly, then cut each potato crosswise into 4 thick slices.
  2. Melt 2 tablespoons of the butter in a skillet. Add the potatoes and cook over moderate heat, turning, until golden and crisp, about 8 minutes. Season with salt; transfer to a paper towel-lined plate.
  3. In a 7-inch omelet pan, melt 1/2 tablespoon of butter. In a bowl, beat 3 eggs, 1 teaspoon of Parmesan and a pinch each of salt and pepper and add to the pan; cook until just set, 2 to 3 minutes. Flip the omelet, set a burrata slice in the center and fold the sides over. Slide onto a plate. Repeat to make 3 more omelets and serve with the potatoes.
Contributed By Published March 2003

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