Cremini Capped Broccoli Omelet w/Fontina Sauce

Name: Cremini Capped Broccoli Omelet w/Fontina Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 Tbsp oil; 2 - 3 large eggs; 1 1/2 Tbsp half and half; 3 - 4 Tbsp poblano pepper, diced; 2 Tbsp onions, small white, diced; 3 - 4 small cremini mushrooms, sliced; several medium broccoli florets, chopped; salt and fresh cracked pepper; FONTINA CHEESE SAUCE; 1/4 c fontina cheese, dofino -- shredded; 1 - 2 Tbsp butter; 1 Tbsp flour; 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); GARNISH; 2 Tbsp cilantro, fresh, chopped; 10 slice of lightly sauteed cremini shrooms; fresh cracked pepper

By Kim Biegacki
@pistachyoo

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.

Rating:

★★★★★ 4 votes5

Comments:

16 Comments

Serves:

Prep:

20 Min

Cook:

10 Min

Method:

Pan Fry

Ingredients

1 Tbsp

oil
2 - 3 large

eggs
1 1/2 Tbsp

half and half
3 - 4 Tbsp

poblano pepper, diced
2 Tbsp

onions, small white, diced
3 - 4 small

cremini mushrooms, sliced
several medium

broccoli florets, chopped
·

salt and fresh cracked pepper
FONTINA CHEESE SAUCE
1/4 c

fontina cheese, dofino -- shredded
1 - 2 Tbsp

butter
1 Tbsp

flour
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)
GARNISH
2 Tbsp

cilantro, fresh, chopped
10 slice

of lightly sauteed cremini shrooms
·

fresh cracked pepper
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How to Make Cremini Capped Broccoli Omelet w/Fontina Sauce

Step-by-Step

Stem your broccoli and then put in cold water bath to keep the bright brilliant green color.
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.
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.
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.)