petit trois denver omelette
Magdalena O'Neal
AuthorLudo Lefebvre
 

How to Make It

1

Start by making the filling for your omelet. Heat the olive oil in a sauté pan over medium heat.

2

Add all of the vegetables, a pinch of salt, and red pepper flakes and sauté for three minutes or until soft. Remove from heat until ready to use.

3

Prepare the cheese sauce by adding the cream to a heavy-bottomed pot over medium heat. Allow it to cook until reduced by half, about five minutes, stirring occasionally.

4

Take the pot off the heat and whisk in the cheeses until smooth. Season with a pinch of salt and set aside.

5

In a 9.5” non-stick saute pan, melt the butter on high heat. When the butter is melted, reduce the heat to medium-high.

6

Add the eggs and a pinch of kosher salt. With a small spatula, stir eggs in concentric circles from the center outward.

7

When the eggs are 60% cooked, pull the pan off the heat and let stand for 30 seconds so the egg carries over slightly to firm and create a smooth bottom.

8

Add the filling across the middle of the omelet. With a spatula, loosen the edges of the omelet. Gently roll the top a quarter downwards.

9

Roll the omlet off the pan directly onto a plate, keeping the roll as tight as possible. Cover with the cheese sauce, chives, and serve.

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Ingredients

For the Omelette
 1 tbsp butter
 5 eggs, beaten
 1 tbsp chives, chopped
 kosher salt, to taste
For the Filling
 ¼ red bell pepper, diced fine
 ¼ green bell pepper, diced fine
 ¼ yellow bell pepper, diced fine
 1 tsp olive oil
 kosher salt, to taste
 ¼ tsp red pepper flakes (optional)
For the Cheese Sauce
 1 cup heavy cream
 ½ cup shredded Gruyère
 2 tbsp shredded Parmesan
 kosher salt, to taste

Directions

1

Start by making the filling for your omelet. Heat the olive oil in a sauté pan over medium heat.

2

Add all of the vegetables, a pinch of salt, and red pepper flakes and sauté for three minutes or until soft. Remove from heat until ready to use.

3

Prepare the cheese sauce by adding the cream to a heavy-bottomed pot over medium heat. Allow it to cook until reduced by half, about five minutes, stirring occasionally.

4

Take the pot off the heat and whisk in the cheeses until smooth. Season with a pinch of salt and set aside.

5

In a 9.5” non-stick saute pan, melt the butter on high heat. When the butter is melted, reduce the heat to medium-high.

6

Add the eggs and a pinch of kosher salt. With a small spatula, stir eggs in concentric circles from the center outward.

7

When the eggs are 60% cooked, pull the pan off the heat and let stand for 30 seconds so the egg carries over slightly to firm and create a smooth bottom.

8

Add the filling across the middle of the omelet. With a spatula, loosen the edges of the omelet. Gently roll the top a quarter downwards.

9

Roll the omlet off the pan directly onto a plate, keeping the roll as tight as possible. Cover with the cheese sauce, chives, and serve.

Chef Ludo Lefebvre’s Denver Omelet