Sunday, September 13, 2015

Herbs de Provence Omelette with Tomato, Fromage Madrigal and Crème Fraîche

     Exciting breakfast food is in demand.  Consumers are finally getting bored with the standard bland breakfast food that most restaurants offer.  Restaurants that are not afraid to break the mold seem to be profiting from creative bold breakfast cuisine.  
     There are a lot of traditional international breakfast entrées and creative modern brunch recipes in this website.  The breakfast food flavors range from mild old fashioned flavors to spicy new extremes.  Folks browsing the web searching for something different for breakfast, usually end up looking at some of my breakfast recipes. 
     Relatively few chefs publish new breakfast recipes, so I decided to take advantage of the situation.  Filling a void is a great strategy for attracting readers.  The analytical statistics data from the old food website and this new breakfast cuisine website definitely show that good breakfast recipe ideas are what viewers are looking for.   

     *This entire recipe yields 1 petite omelette.

     Crème Fraîche:
     Place 1/3 cup of sour cream in a mixing bowl.
     Add 2 tablespoons of cream.
     Whisk till the ingredients are slightly aerated.       
     Chill the crème fraîche till it is needed.

     Omelette d'herbes de provence a la tomate et crème fraîche:  
     By French definition, an omelette can be any kind of shape.  A flat omelette does not need to be called a frittata, especially if the ingredients are French!  
     A light sprinkle of French Madrigal Cheese is part of this recipe.  French Madrigal is like a bold tasting aged Emmentaler.  The bread crumb coating gives this omelette a golden tint that looks nice with the green herbs in the eggs. 
     Step 1:  Place 2 large eggs in a mixing bowl
     Add 1/2 tablespoon of milk.
     Add 1/4 teaspoon of lemon juice.
     Add 1 teaspoon of French Herbs de Provence.  
     Add  1 pinch of sea salt and white pepper.
     Whisk the eggs, till they are foamy.  
     Step 2:  Heat a non-stick sauté pan over medium/medium low heat.
     Add 1/2 tablespoon of unsalted butter.
     Add 4 slices of tomato.  (about 1/4" thick)
     Grill the tomato slices for about 20 seconds.
     Slide the tomato slices onto a dish and set them aside.
     Step 3:  Wipe the non-stick pan clean.
     Place the pan back over medium/medium low heat.
     Add 1 tablespoon of unsalted butter.
     Add 1/4 teaspoon of minced garlic.
     Add 1/2 teaspoon of minced shallot.
     Add 1/2 tablespoon of minced onion.
     Sauté till the onions turn clear in color.
     Step 4:  Add the reserved Herbs de Provence Egg Mixture.
     Use a rubber spatula to even the edges of the omelette. 
     Sauté till the eggs just start to become firm on the bottom half of the omelette.  
     Step 5:  Remove the ban from the heat.
     Arrange the reserved 4 grilled tomato slices on the uncooked eggs on the top half of the omelette.
     Sprinkle 1 tablespoon of grated Madrigal Cheese on the omelette.
     Sprinkle 1 1/2 tablespoons of plain French bread crumbs on the omelette.
     Drizzle a few drops of melted unsalted butter over the bread crumbs.
     Step 6:  Place the pan in a 325ºF oven.
     Bake till the eggs are fully cooked and the bread crumbs become a golden color.
     Step 7:  Slide the omelette onto a plate.
     Use 2 spoons to make 4 quenelles of crème fraîche and place each quenelle between the tomato slices.
     Sprinkle 2 to 3 pinches of coarsely chopped Italian Parsley on the omelette.
     Garnish with an Italian Parsley sprig.

     This simple French country style omelette tastes nice!  

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