One of my (many) New Years resolutions was to make a new recipe at least every two weeks. I've been pretty good about it so far (I've only missed one recipe) but I thought maybe if I posted the recipes and the results, I would get a little more dedicated.
The idea from today's brunch was stolen from a Giada recipe on Food Network. I used her florentine sauce on a veggie omelet.
Florentine Omelet
Florentine Sauce:
-1 tbsp heavy cream
-1 tsp Parmesan cheese
-one handful fresh spinach
-one tbsp chopped white onion
Saute onion in butter until translucent, then add spinach. When the spinach is wilted, add heavy cream. Season with salt and pepper. When cream thickens (about 8 minutes) add parmesan cheese. Remove from heat.
Veggie Omelet:
-one egg plus one egg white
-1/4 cup chopped button mushrooms
-1/4 cup chopped broccoli florets
-1/4 cup chopped cherry tomatoes
-1 tsp mozzarella cheese
Saute mushrooms and broccoli until tender, remove from heat.
Beat egg and egg white, plus a splash of water, until completely mixed. Melt butter in a non-stick skillet over medium-low heat, add egg mixture. Watch for egg to set up on the sides of the pan, then gently pull the egg back to allow uncooked egg to get to the side of the pan. Repeat this process until omelet is set. Sprinkle half of omelet with mozzarella, add broccoli, mushrooms and cherry tomatoes. Fold omelet, slide onto plate. Top with florentine sauce.
Results
Really, really tasty. The cream sauce is surprisingly light because of all the vegetables it's paired with. Probably preferable for brunch, as opposed to breakfast, because it's quite filling and the flavors are pretty bold.
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