Omelette Recipe
mushroom conserva, broccolini, goat cheese, beurre blanc (gf/veg)(df available)
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Ingredients
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Omelette Ingredients
Beurre Blanc Ingredients
Method
Omelette Preparation
- 1
Prepare the Egg Mixture
In a mixing bowl, crack the eggs and whisk them together with salt and black pepper until well combined.
- 2
Cook the Broccolini
In a skillet over medium heat, melt 1 tablespoon of butter. Add the broccolini and sauté for 3-4 minutes until bright green and tender. Remove from the skillet and set aside.
- 3
Cook the Omelette
In the same skillet, melt another tablespoon of butter over medium heat. Pour in the egg mixture and allow it to cook undisturbed for about 2 minutes, or until the edges begin to set.
- 4
Add Fillings
Once the edges of the omelette are set, add the mushroom conserva and sautéed broccolini to one half of the omelette. Crumble the goat cheese on top.
- 5
Fold and Serve
Carefully fold the omelette over the fillings and cook for an additional 1-2 minutes until the cheese begins to melt. Slide the omelette onto a plate and set aside.
Beurre Blanc Preparation
- 6
Prepare the Shallots
Finely chop the shallots and set aside.
- 7
Cook the White Wine and Shallots
In a saucepan, combine the white wine and chopped shallots. Bring to a simmer over medium heat and reduce until about 2 tablespoons of liquid remain.
- 8
Add Cream and Butter
Lower the heat and add the heavy cream. Gradually whisk in the cold butter, piece by piece, to create a smooth emulsion. Season with salt and white pepper.
- 9
Plate the Omelette
Drizzle the beurre blanc sauce over the folded omelette before serving.
