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!













Seat of my Pants Omelet

I woke up starving this morning...not terribly unusual but I was craving comfort food like NO other. Tuna Casserole, specifically. Yes, I am an odd duck, and it is not out of the realm of normal for me to whip up a casserole in  the wee hours of the morning. BUT Baby Dalton has had other plans since 5 am, so I didn't even get the chance to ponder breakfast until 9 am.  I opened the old fridge and just started pulling out all the things that looked good, quickly cooked up this little gem and quickly scarfed it down in anticipation of yet another infant outburst. Motherhood rules.

Seat of my Pant's Omelet

Stouffers Mac and Cheese
canned chicken
celery
onions
green bell pepper
Parmesan cheese
salt and pepper to taste
Basic Omelet

Chop up celery, onion and bell pepper to desired size. Place in pan, salt and pepper to taste and saute until they reach your desired consistency. Then add your chicken and saute with the veggies. When warmed, add the mac and cheese and Parmesan cheese, lower heat to medium low and allow to melt/warm up slowly. Set aside. Prepare basic omelet, add filling and fold. Sprinkle with a little more Parmesan and NOMS.

Saute your veggies and they will buy you Christmas presents! Yeah! REALLY!

The rest of the ingredients waiting patiently... GAWD I love Stouffers mac and cheese!

BGOK!  BOK BOK BOK!  Chicken in the pan!

I darn near lost this omelet to the evil scramble!!! am I losing my touch?

Oooh.. a little tear but no worse for the wear. NOMS.

My Review:

This was SO reminiscent of my favorite casserole I almost burst into tears when I took my first bite. I am really sorry that I keep forgetting the flavor value of celery... like an old childhood friend it brings everyone together for good times. I vow to bring celery back more often!

Manicotti Omelet

Manicotti and omelet's have an awful lot in common. They are both delicious. They both have eggs as an ingredient. They are stuffable. They are aesthetically pleasing. So it is only natural to substitute one for the other. Even with this comparison I was still slightly trepidatious about  this omelet... it seemed unnatural somehow. Like I was doing something naughty...and with Christmas so close I didn't want to ruin my chances for getting a Wii Fit from Santa (believe me when I tell you, I am in desperate need of anything with the word "fit" in it.)  So I went against my better judgement and made this crossover dish. I hope you enjoy!

A few tips for this omelet:  use fresh ingredients. Provolone cheese typically comes in slices when purchased off the shelf.. you may have to go to your deli and have them cut off a hunk so you can shred it yourself. Ricotta cheese can be substituted with a low-moisture cottage cheese as well. Also, any sauce will do... meatless or otherwise!

Manicotti Omelet

Ingredients:

Spaghetti "meat" sauce
provolone cheese (shredded)
mozzarella cheese (shredded)
Parmesan cheese (fresh/shredded)
ricotta cheese
parsley flakes
black pepper
Basic Omelet

Shred all shreddable cheeses if not already in that format. You will only need about 1 tbsp of each. Add to a microwave safe dish along with about 1/4 ricotta. Season with parsley and pepper to taste. Set aside. Start your Basic Omelet, and while cooking it warm up your cheese mixture in microwave.  I suggest using short increments of time and stirring in between. Set aside and then warm up your meat sauce. On the flip, spread cheese mixture onto omelet and fold. Sprinkle another small amount of Parmesan on top, and spoon meat sauce on top of omelet. Allow to sit for a few minutes to allow cheese mixture to blend. NOMS.

A whole lotta cheese for just a tiny little omelet!

Mmmm.. fresh white dairy happiness.

The mixture is loath to spread... so be delicate!

A little extra Parm... because you can never have enough of that!

My meat sauce has brought my husband to tears before. Or maybe that was when I kicked him in the shin? Eh, no matter. It's dang good.

Ooooh... AHhhhh... Noooomssss

"I am Dalton, and I approve this omelet."

My Review:

I would gladly replace pasta with an omelet any day of the week. I thought the texture would be off-putting, but the opposite was true. The slight saltiness of the omelet made this taste almost better then the real thing. A must try...