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RECIPE OF THE WEEK
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Open-Faced Omelet
2-3 T. olive oil
1 C. red onion, diced
1 C. mushrooms, sliced
1 C. broccoli buds
salt and pepper
3 eggs whipped with 1 t. water
cheese, your choice
parmesan or locatelli cheese
seasoned breadcrumbs
PROCEDURE:
Begin by dropping the broccoli buds into a pot of boiling salted water. Cook them until they're just tender. Meanwhile, heat the oil in a large saute pan over a medium high burner. Add the onions and cook until they soften. Add the mushrooms, season with some salt and pepper and saute until they also cook down. Drain and then rough chop the broccoli and add to the saute pan. Toss to incorporate the ingredients. Pour in the eggs, stir to combine them with the other items, then lower the burner. Dot the top with slices of the cheese of your choice. Scatter with some of the grated locatelli and then a final dusting of the breadcrumbs. Pop the whole pan under a preheated broiler. Cook for 3-5 minutes to finish the cooking process and brown off the cheese. Remove from the broiler, cut the omelet and slide onto serving plates. Garnish with a slice of fresh fruit, accompany with a muffin or toast and serve right away.
Serves 2-4
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