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Sauce:

  • Chives, finely slides 3.0 g

Filling:

  • Unsalted butter (can be replaced with 30ml of Olive oil) 30.0 g
  • White onions, brunoise 20.0 g
  • Garlic cloves, minced 3.0 g
  • Button mushroom, sliced (can be a mixture of different kinds of mushrooms) 60.0 g
  • Ground white pepper 2.0 g
  • Spinach leaves, trimmed, washed and roughly chopped 30.0 g
  • Smoked cured meat (beef speck, ham or pancetta) 30.0 g

Omelet:

  • Unsalted butter 30.0 g
  • Large eggs, beaten 2.0 pc
  1. Sauce:

    • To make the sauce, combine the Knorr Hollandaise Sauce with the chives in a small saucepan. Warm the sauce over low heat. Taste and adjust seasoning. Set aside until ready to use.
  2. Filling:

    • Heat a small 8 inch slope sided saute pan over medium heat. Add the butter to melt.
    • Sweat the onion, garlic until fragrant.
    • Add the mushrooms and stir until they are cooked through. Season with Knorr Aromat and pepper.
    • Add the spinach leaves. Cook until the leaves have wilted. Transfer to a bowl or plate. Set aside until ready to use.
    • Wipe the pan clean with a paper towel and place it back on the stove over medium heat.
  3. Omelet:

    • Add the butter to the pan, let it melt then pour the beaten egg mixture into the pan. Mixture should set immediately at the edges.
    • Gently push cooked portions from edges toward the center with a spatula so that uncooked eggs can reach the hot pan surface. Tilt the pan and continue to gently move the cooked portions as needed.
    • When the top surface of eggs is thickened and no visible liquid egg remains, place the mushroom/spinach filling on one side of the omelet and top with a few slices of smoked cured beef. Fold omelet in half with turner. With a quick flip of the wrist, turn the pan and slide the omelet onto the plate.
  4. To Assemble:

    • Drizzle the chive hollandaise over the omelet.