Brent’s Florentine Omelet
- 3 eggs
- slash of milk
- ½ cup mushrooms, sliced
- 4 slices bacon, cooked and crumbled
- 3 tablespoons butter, divided
- 2/3 cup heavy cream + a splash;
- ¼ cup onion, diced
- 1 teaspoon of garlic
- 1/3 cup artichoke hearts, roughly chopped
- ½ cup frozen spinach, thawed and excess water removed
- ½ cup grated parmesan cheese
- ½ cup shredded Italian cheese
- salt and pepper
For the sauce: sauté onion and garlic in 1 tbl butter on medium heat until translucent. Add artichoke hearts and spinach, then toss to combine allow to cook for a minute. Add heavy cream and let reduce by half over medium heat. Whisk in parmesan cheese and salt and pepper to taste. Cook for an additional minute or two, then serve over omelet.
For the Omelet: Sauté mushrooms on medium high heat in a nonstick pan in 2 tablespoon of butter until brown. Combine eggs and splash of heavy cream in a separate bowl and whisk to combine. Add chopped bacon to mushrooms and reduce heat to medium. Add eggs to sauté pan. Once the first side is set (cooked), flip omelet over and finish cooking the other side. Sprinkle Italian cheese on top. Cover sauté pan and remove from heat to allow cheese to melt. Once cheese is melted, fold omelet over. Serve with Florentine sauce on top.
Thoughts: This omelet might be more appropriate for brunch or even a dinner time breakfast. It’s very rich and the bazillion calories I assume it has makes it crazy delicious. If you’re a fan of spinach artichoke dip, then you will love this as it hits all the same notes. I assure you the picture doesn't do this dish justice. Eggs are kinda hard to photograph come to find out.
And don't worry if you aren’t a skilled omelet maker (like me!), the sauce would be equally as yummy over regular scrambled eggs.