Wednesday, November 17, 2010

Omelette au Jardin a la Champignon Creme

The almighty breakfast omelette! 
     This garden vegetable omelette with a mushroom cream sauce is a tasty way to start a day.  The flavors of the vegetables and mushroom cream sauce are the key flavors in this omelette.  A very mild cheese should be used, so that the cheese does not compete with the mild vegetable flavors.  A mild fresh farm cheese, mozzarella, provolone or string cheese are good choices for this omelette.  I chose provolone cheese.  Yes, Italian cheeses are used in France too.  A swiss or gruyere cheese is a bit strong for this omelette.
     Recipe:  Blanch some garden vegetables in boiling water till they are cooked al dente.  (The garden vegetable mix can be any assortment you may prefer.  The mix that I used for this omelette was asparagus, celery, carrot, haricot string beans, green bell pepper, cauliflower and broccoli.) 
     Set the blanched vegetables on a cutting board and chop them into petite size pieces. 
     Set the vegetables aside.
     Champignon Creme Recipe:  Saute a couple of thin sliced mushrooms with a couple pats of unsalted butter in a saute pan over medium high heat. 
     Add sea salt and black pepper. 
     Add a generous splash of cream. 
     Reduce the sauce till it becomes a thin medium consistency.
     Set the sauce aside and keep it warm.
     Omelette:  Heat a few pats of unsalted butter in a non stick saute pan over medium heat. 
     Pour 3 whisked eggs into the hot butter. 
     Immediately add the chopped vegetable mixture to the eggs. 
     Use a rubber spatula to even the edges of the omelette and shake the pan slightly so it does not stick. 
     Sprinkle a pinch of sea salt and black pepper on the omelette.
     Sprinkle some grated provolone cheese on top of the omelette.
     Set the pan under a broiler till the cheese melts and the top half of the omelette's eggs become fully cooked.  (Be careful not to brown or burn the omelette!)
     Triple fold the omelette with a rubber spatula and slide it onto a plate. 
     Pour the mushroom creme over the omelette and garnish with flat leaf parsley sprigs.
     Delicious and very light!  The garden vegetable flavor is mild and it goes well with the mushroom cream.  The mild cheese is nice with the omelette flavors.  Vegetables sweat water when cooked with eggs.  Large vegetable pieces tend to separate from the eggs.  The solution is to fine chop the vegetables.  This is a pretty looking omelette with the mushroom cream too.  Yum!  ...  Shawna

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