Breakfast, 14 October 2006

Actually this was Second Breakfast, the first being a whey protein shake and bowl of cottage cheese topped with fruit. 🙂


Chantrelle and Leek Omelette

Leeks from last night’s dinner, chopped chives, minced garlic, chantrelle mushrooms.

Garlic in 1 T. unsalted butter, melted.

Saute for 3-4 min., add a splash of wine, a splash of light cream, adjust seasoning, cook for 2-3 more minutes on medium-high heat or until mushrooms have absorbed the liquid. Finish with chopped marjoram and chives.

Omelette basic recipe:

Combine the following ingredients:
3 eggs, lightly beaten
kosher salt
cracked black pepper
1 T. cold water
chopped herbs — in this case, marjoram

Melt unsalted butter, add eggs to heated pan. Cook until eggs have partially set, about 1 1/2 to 2 minutes. Add filling. 2 T. is sufficient. Less filling makes folding easier. Fold omelette over, cook for 1-2 more minutes, and serve immediately.

Voila.

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