Real Recipes From Real Home Cooks ®

cremini capped broccoli omelet w/fontina sauce

(4 ratings)
Recipe by
Kim Biegacki
Youngstown, OH

Omelet lovers I'm tempting you today...especially if you love broccoli and shrooms. I just had to post this one. I love the combination of steamed broccoli, lighly sauteed cremini mushrooms inside and out, smokey flavors of the poblano pepper and the creamy fontina cheese sauce along with the earthiness of the cilantro to finish it off. (I will add more next time because I love the flavor of cilantro.) 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.

(4 ratings)
yield 1 serving(s)
prep time 20 Min
cook time 10 Min
method Pan Fry

Ingredients For cremini capped broccoli omelet w/fontina sauce

  • 1 Tbsp
  • 2 - 3 lg
  • 1 1/2 Tbsp
    half and half
  • 3 - 4 Tbsp
    poblano pepper, diced
  • 2 Tbsp
    onions, small white, diced
  • 3 - 4 sm
    cremini mushrooms, sliced
  • several md
    broccoli florets, chopped
  • salt and fresh cracked pepper
  • 1/4 c
    fontina cheese, dofino -- shredded
  • 1 - 2 Tbsp
  • 1 Tbsp
  • 1/4 c
    cream, half and half, (approx. give or take a little)
  • 1/8 tsp
    dry mustard or small pinch
  • 1/8 tsp
    freshly grated nutmeg (optional)
  • 2 Tbsp
    cilantro, fresh, chopped
  • 10 slice
    of lightly sauteed cremini shrooms
  • fresh cracked pepper

How To Make cremini capped broccoli omelet w/fontina sauce

  • 1
    Stem your broccoli and then put in cold water bath to keep the bright brilliant green color.
  • 2
    Saute your onions and poblano pepper...about 5 minutes and then add your sliced cremini mushrooms. (Reserve about 10 slices of shrooms for the top of omelet) Just saute them for about 2 minutes or so. You want them just lightly cooked. Set those items aside.
  • 3
    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.
  • 4
    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.
  • 5
    Fold over your omelet in the pan and plate it. Then immediately add your fontina cheese sauce and top with your sliced sauteed mushrooms, chopped cilantro and fresh cracked pepper. (If you want your omelet thicker use 3 eggs. I only used 2 eggs and it barely covered my broccoli I stuffed in.)