The almighty breakfast omelette!
This garden vegetable omelette with a mushroom cream sauce is a tasty way to start a day. 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. The idea is to stick with fresh cheese, because fresh cheese is commonly made at small farms that have produced some excess milk.
Small farms also tend to grow a small constant stock of garden vegetables, that are eaten by those who work on the farm. The small runs of garden vegetables are shared or sold locally at roadside produce stands, instead of being sold as the mainstream crop. Most times, the prized antique seed stock of the farm or heirloom varieties of vegetables are sold locally, while the bulk or GMO vegetable crop is sold to mainstream packing houses.
For those who seek non GMO vegetables, small farm roadside stands and small country town markets are optional destinations for finding natural produce. On a local level in small town America, GMO vegetables are taboo. On the national level, America has the best government that money can buy, so labeling GMO food is not legal to do.
Recognizing what is and what is not GMO food has become important, because recent studies have found that GMO vegetables cause harm to the human body. Some studies have shown that GMO vegetables cause a high risk of cancer. The highest proportion of GMO vegetables are sweet corn and tomatoes. It does pay to seek organic or heirloom varieties of those two vegetables when shopping.
Garden Vegetable Preparation:
The mixture of garden vegetables can be any assortment that you may prefer. The mixture that I used for this omelette was asparagus, celery, carrot, haricot string beans, green bell pepper, cauliflower and broccoli. About 1 cup of chopped garden vegetables is needed per omelette.
Blanch garden vegetable or pieces of garden vegetables in salted boiling water, till they become al dente.
Cool the vegetables under cold running water or in ice water.
Place the blanched vegetables on a cutting board and chop them into petite size pieces.
Set the vegetables aside.
Champignon Creme Recipe:
Heat a saute pan over medium heat.
Add 2 pats of unsalted butter.
Add 2 thin sliced small button cave mushrooms.
Add sea salt and black pepper.
Saute till the mushrooms become tender.
Add 1/2 cup of cream.
Reduce the temperature to low heat.
Simmer and reduce the sauce, till it becomes a medium thin consistency.
Keep the mushroom cream sauce warm over very low heat.
Omelette au Jardin a la Champignon Creme:
Heat 3 pats of unsalted butter in a non-stick saute pan over medium/medium low heat.
Add 3 whisked eggs to the hot butter.
Immediately add the chopped blanched garden vegetable mixture to the eggs.
Use a rubber spatula to even the edges of the omelette.
Saute till the bottom half of the omelette becomes cooked firm.
Sprinkle a pinch of sea salt and black pepper on the omelette.
Sprinkle some grated provolone cheese on top of the omelette.
Place the pan under a broiler or salamander set to a low flame.
Gently broil, till the cheese melts and till the eggs on the top half of the omelette 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 Italian parsley sprigs.
Raw vegetables tend to sweat water when cooked with eggs. Large vegetable pieces tend to separate from eggs. The solution is to blanch and finely chop the vegetables. Blanching causes a minimum loss of nutrition, when done properly. Yum! ... Shawna