There are culture snobs, wine snobs even coffee snobs… well I’m an omelette snob. I refuse to eat an omelette that’s runny or burnt. The filling has to have the perfect ratio to egg. It can’t be too big nor too small. Today I’m sharing one of my favorite, delicious and easy omelette recipes that will have you looking like you studied at prestigious French Culinary Institute. Being that breakfast is the most important meal of the day, let’s make it AH-MAZING! This omelette is filled with sautéed spinach and mushroom medley with melted fontina served with a fresh salad and a warm crusty baguette. Your first bite will transport you to the French Riviera.
Sauté the mushrooms with butter in a sauté pan on medium to high heat until golden brown. Season with salt and pepper, sprinkle with the herbs de Provence and toss in the spinach. Cook until wilted. Remove until you are ready to use.
Looks good right? Oh yeah….
Crack the eggs into a bowl. Beat eggs, heavy cream, salt and pepper with a fork to prevent bubbles until blended.
Spray pan with butter cooking spray in 7 to 10-inch nonstick omelette pan or skillet over low to medium heat until hot. Tilt pan to coat bottom. Pour in the egg mixture. Mixture should set immediately at edges.
Gently push the cooked portion of the eggs from edges toward the center with inverted turner so the uncooked eggs can reach the surface of the hot pan. Tilting the pan and gently pushing the cooked portion as needed.
Don’t bother the eggs! Let it sit for 15 seconds so it can develop a nice outer crust. You want an almost pale omelette not brown!
Add cheese. Fold over and let it melt slowly.
Serve with warm crusty baguette and a fresh green salad. Enjoy!
Until next time.. Save me a seat at your table!
Hola! I’m a New York native who relocated to sunny Miami in 2008 where I attended Le Cordon Bleu College of Culinary Arts. I’m a millennial of Dominican/Spanish descent who enjoys cooking, dancing and time with my husband, son and our two little furry ones. I LOVE to create new recipes and I'm passionate about bringing my world travels and life experiences into my kitchen. Yum!