Blue Cheese Pepper Omelette Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Breakfast and Brunch · Cheese Dishes

Blue Cheese Pepper Omelette

From Dorothy McNett's Recipe Book at www.dorothymcnett.com. This can be such as open-ended recipe and technique for making a quick breakfast, lunch, or dinner as well as an appetizer. Just "clean out the refrigerator" and create! The blending of a good blue cheese with some previously cooked diced fresh vegetables, such as red and green peppers (roasted or not) and some garlic and onion is a sure hit! Blue cheese and bell peppers are perfect for wine pairings!

1-2 tablespoons extra virgin olive oil
1/2 small onion, diced
1-2 cloves garlic, diced
1-2 bell peppers, as desired, finely diced
sea salt and freshly ground pepper

2-3 eggs
1 teaspoon butter or olive oil
crumbled blue cheese
snipped fresh chives or parsley
baby greens

In heavy bottomed saute pan, heat the oil and then saute the diced vegetables seveal minutes until tender. Season with salt and pepper. Set aside. In omelette pan, heat a bit of butter or oil just to coat the bottom of the pan. Whisk the eggs slightly to blend and pour into the pan. Adjust the heat so that it is not too hot, but hot enough to quickly cook the bottom of the egg mixture, lifting the edges with a spatula to allow the uncooked mixture to flow underneath to cook. When set, place some cheese and some vegetables on the egg, tip to roll up and slide out onto a platter, plate or cutting board. Serve with snipped herbs and baby greens. Slivers of the mixture is wonderful on small bread slices or crackers as an appetizer.

Recipe created 2009-02-28.

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