Tuesday, January 11, 2011

Haute Florentine Mess Omelet

Eh, you know me. I can't just call it what it is. I gotta' jazz it all up and make it sound fancier! In all actuality, this omelet is pretty stinkin' fancy. But it's a breath killer! Don't eat this omelet on the board meeting day, people. You might knock the whole room out! Of course, then you wouldn't have to fight Jim from accounting for the Everything Bagel... perhaps this could work out to your advantage?


Haute Florentine Mess Omelet

Ingredients:

chicken
spinach
Parmesan cheese
mozzarella cheese
minced garlic
Alfredo (or other) cream sauce
olive oil
Basic Omelet

Wash and pat dry your spinach. Chop into small bite size pieces. You will need a very large amount of fresh spinach to make a small amount of cooked spinach. About 1.5 cups of fresh will yield appx. 1/4 cup cooked. SEE PHOTOS FOR SPINACH QUANTITY. Warm up small pan with about 1 tsp olive oil and about 1/4 tsp. minced garlic. When garlic begins to sizzle, add spinach and stir constantly until wilted. This will happen very quickly (about 30 seconds) so don't walk away! Remove from heat and set aside. Chop up your chicken and top with mozzarella and Parmesan cheeses. Put your cream sauce in a bowl ready to warm up in the microwave. Set both aside. Begin your basic omelet (I used 3 eggs today!) and when mixed well add the spinach/garlic mixture into the eggs. Pour in hot pan and cook as normal. While cooking warm up your filling and cream sauce. Flip, stuff, fold. Top with cream sauce and a little more Parmesan, for good measure. NOMS.



WELL BLOW ME DOWN!!  Agugugugugug!!!


You need very little oil and garlic to wilt your spinach.


This isn't a great pic to show the amount, but it is about 1 1/2 cups chopped up.


Wilted and ready to mix! See how much it cooks down? Spinach is CRAAAZY!


I just happened to have a leftover chicken breast from yesterday's soup. ALMOST as if I had planned it!



Beautiful contrast!


Chicken and cheese filling.


I was overzealous with the sauce measurement. I used maybe an 1/8 of this on the omelet!


Oh that's HAUTE!


Qui Bellissimo!

My Review:

What? This wasn't slow baked in an Italian restaurant for hours? Could have fooled my pallet! This was actually one of the best flavored omelets I have made to date. The garlic was bold but not overbearing. I was still able to taste each individual ingredient and enjoy their intertwining flavors. Had I been blindfolded and tried this dish there is NO way you could have convinced me it was not an actual pasta dish.

Inspiration for the spinach in this dish goes to Julie Snyder!







3 comments:

  1. Thanks ladies! It was really good! The problem with having a blog is I never really get to repeat the good one's lol!

    ReplyDelete