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~ Tangy Mustard- and Chive-Laced Cheese Omelette ~

IMG_1277Forgive me if I type fast, as I'm anxious to eat the mouth-watering plate of food in this photograph. As a bigger fan of a fluffy American-style omelette vs a skinny French omelette, and, as an advocate for savory breakfasts over cloyingly sweet breakfasts, this egg-cellent little number is one of my ideal ways to break the fast.  For those who don't know, mustard is more than just a condiment that goes on your hot dogs.  Mustard is to an omelette, what mustard is to macaroni and cheese, potato salad and/or almost any creamy salad dressing one can mention:  A secret ingredient that provides a subtle but uplifting zing to the flavor of the end result.  In the case of this omelette, it's got double zing, in that I use both whole-grain mustard and dry English mustard.

Whole-grain & dry English mustard + dried herbes de Provence & fresh chives w/eggs & cream = an egg-cellent omelette:

IMG_1222For the savory American-style omelette:

3  extra-large eggs, preferably at room temperature

1/4  cup half and half

1  tablespoon whole-grain mustard

1/2  teaspoon each:  dry English mustard and Herbes de Provence

1/4  teaspoon each:  freshly-ground sea salt and peppercorn blend 

2  tablespoons thinly-sliced fresh chives

a generous 1/2  cup shredded Danish havarti cheese

1  teaspoon salted butter

IMG_1226 IMG_1226 IMG_1226~ Step 1.  Crack the eggs into a 1-cup measuring container and add enough half and half to total 3/4 cups total liquid (about 4 tablespoons).  Add the whole-grain mustard, dry English mustard, sea salt and herbs.  Use a fork to give the mixture a brief whisk.  Slice and add the fresh chives.  Whisk vigorously, until thoroughly combined.  Using a hand held box grater, shred the cheese as directed and set aside.

IMG_1233 IMG_1233 IMG_1233 IMG_1233 IMG_1233~Step 2.  In an 8" nonstick skillet, melt the butter over low heat.  Use the fork to briefly rewhisk the egg mixture, then pour it into the warmed skillet. By patiently manually lifting, lowering, and tilting the pan on and off the heat, allow the eggs to set a bit up and around the sloping sides of the skillet -- about 45 seconds over low heat w/no pressure to rush.

IMG_1249 IMG_1249Step 3.  Increase heat to medium.  In various spots around the entire perimeter of the skillet, slip a thin spatula under the setting eggs.  In each of those spots use the spatula to lift the eggs up, while, at the same time, tilting the pan in the direction of the spatula to allow the remaining liquid to flow down and into the setting eggs -- about 45 seconds over medium heat w/no pressure to rush.  The surface of the omelette should be semi-moist and glistening with no liquid or little liquid puddling on the top.

IMG_1253 IMG_1253~ Step 4.  Decrease the heat to low.  Place the grated cheese, in a half-moon shape, over half of the omelette.  Give it about 45 seconds to melt over low heat with no pressure to rush.  Using a large spatula, lift the empty side of the omelette up and over the cheesy side of the omelette.  Slide the omelette from skillet to plate and serve.

Tangy & ooey, gooey, cheesy too...

IMG_1276... stick a fork in it & enjoy the zippy zing of mustard:

IMG_1281Tangy Mustard- and Herb-Laced Cheese Omelette:  Recipe yields instructions to make one tangy American-style cheese omelette.

Special Equipment List:  1-cup measuring container; fork; cutting board; chef's knife; hand-held box grater; 8" nonstick skillet; large thin spatula; large spatula

IMG_1118 IMG_1192Cook's Note: Over the past week, I've been taking a fresh look at the word savory as far as mustard is concerned when it comes to breakfast or brunch.  My first example was ~ Savory Brioche french Toast w/Fried Ham & Eggs  ~, which is perhaps the best way ever to celebrate ham and eggs.  For you bacon lovers, the next day I used some of the leftover French toast to make ~ Mustard & Herb-Laced Brioche French Toast BLT's  ~, which just might change the way you look at breakfast sandwiches forever.  Sigh.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)


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