Cremini Capped Broccoli Omelet w/Fontina Sauce
By
Kim Biegacki
@pistachyoo
1
I hope you try it out and enjoy your veggies in this wonderful omelet and share with me what you think of the flavor combination.
Ingredients
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1 Tbspoil
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2 - 3 largeeggs
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1 1/2 Tbsphalf and half
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3 - 4 Tbsppoblano pepper, diced
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2 Tbsponions, small white, diced
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3 - 4 smallcremini mushrooms, sliced
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several mediumbroccoli florets, chopped
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·salt and fresh cracked pepper
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FONTINA CHEESE SAUCE
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1/4 cfontina cheese, dofino -- shredded
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1 - 2 Tbspbutter
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1 Tbspflour
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1/4 ccream, half and half, (approx. give or take a little)
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1/8 tspdry mustard or small pinch
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1/8 tspfreshly grated nutmeg (optional)
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GARNISH
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2 Tbspcilantro, fresh, chopped
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10 sliceof lightly sauteed cremini shrooms
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·fresh cracked pepper
How to Make Cremini Capped Broccoli Omelet w/Fontina Sauce
- Now, get a medium size pan out and heat some oil in it. Whisk your eggs and cream together and pour into heated pan. Once your omelet has started cooking for about 2 minutes add your sauteed onions, peppers and shrooms. Lightly salt and pepper omelet while cooking. Add your broccoli last and down through the center....not too thick or you won't be able to fold over the sides of the omelet.
- Meanwhile, heat your butter on medium/low heat in a small pan and then add your flour; stir till combined. Then add your 1/4 cup of half and half continue to stir. Add, your seasonings and shredded fontina cheese. Stir till completely melted and at a nice "pour" consistency. If it is too thick add more cream.