Plain omelette? No way! I always cook a nice tasting breakfast.
I must admit that I did not have much food in my refrigerator the day that I made this omelette, because I was going on a short vacation. So I cooked with what I had on hand. Running out of food on a busy restaurant night always presents a challenge for a good chef. Sometimes chefs just have to "wing it" with what they have on hand. The same thing goes for a home cook.
By the way, I will be gone for a few days. My recipe blog won't have new entries till I get back from visiting my home town, Las Vegas. I will have a revived creative food perspective when I write my next bunch of blog entries after returning. The food in Las Vegas is inspirational!
My recipe blog started because I was so fed up with the lousy local restaurant food in the Chicago area that I was transferred to. Relocation means being stuck in a hotel and dining out a lot, as you know. The food and recipe blog idea flashed before my eyes when I was cooking a decent home made pizza at my apartment. I have over twenty years of professional chef experience to share in my recipes. I answer all questions and I do take recipe requests from my readers too. Thank you recipe readers! Inspiration helps!
Blanch 1/2 cup of small broccoli florets in boiling salted water for about 90 seconds.
Cool the blanched broccoli florets under cold running water.
Chop the broccoli florets into small pieces and set them aside.
Herbes du saison creme:
Heat 3/4 cup of cream in a small sauce pot over medium/medium low heat.
Add sea salt and white pepper.
Add 3 pinches of minced Italian parsley.
Add 1 pinch of minced tarragon.
Add 3 pinches of minced basil.
Add 3 pinches of minced chervil.
Simmer and reduce the sauce, till it becomes a thin cream sauce consistency.
Keep the sauce warm over very low heat.
Broccoli and Cheddar Omelette with Herbes Du Saison Creme:
Heat a non-stick saute pan over medium/medium low heat.
Add 3 pats of unsalted butter.
Add 3 whisked eggs.
Add the reserved chopped blanched broccoli.
Use a rubber spatula to even the edges of the omelette.
When the bottom of the omelette becomes cooked firm, flip the omelette and cook the other side.
Sprinkle some grated cheddar cheese on the omelette.
When the eggs become fully cooked, triple fold the omelette as you slide it onto a plate.
Spoon a generous amount herbs du saison creme over the omelette.
The herbs du saison creme sauce brings new life to the old standard broccoli and cheddar omelette. This omelette is a flavorful way to start a day! ... Shawna