Recipe excerpted from Marty's World Famous Cookbook by Marty Curtis
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Ingredients (Serves 2)
| 3 tbsp | butter |
| ¼ cup | minced onion |
| ¼ cup | minced red pepper |
| 4 | eggs |
| ½ cup | 35% cream |
| ½ tsp | dry mustard |
| pinch | nutmeg |
| ¼ cup | chopped ham (optional) |
| ¼ cup | sliced mushrooms (optional) |
| ¼ cup | cheddar cheese (optional) |
Instructions
- Preheat oven to 350°F. In a non-stick skillet over medium-low melt butter and sauté onion and red pepper, about 5 minutes.
- In a bowl, whisk together eggs, cream, dry mustard, nutmeg, salt and pepper. Add this to skillet and cook for 1 minute, gently scraping sides down with a heatproof spatula. Add ham, mushrooms, and cheese. Place in oven for 3 to 5 minutes or just until egg is firm.
- Serve, creating a French fold by folding the omelette by one-third in pan using a spatula, then tip over on top of the plate creating a second fold.
Marty's World Famous Cookbook Copyright © 2008 Marty Curtis and Whitecap Books. All rights reserved.
*Find this and other great recipes in...
Marty's World Famous CookbookBy Marty Curtis
Buy the cookbook online at chapters.indigo.ca.
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